Kara Sev/Easy Diwali Snacks

Kara Sev is a traditional South Indian snack prepared during Diwali and also during other times as crispy and crunchy evening snacks. “Kara Sev” means “Spicy Sev”, you can very well adjust the amount of spice according to your taste buds, but the measurements I have given here will suite all age groups. Kara sev is usually made with kara sev karandi (big ladle with holes), but since I don’t have one of those I have used the regular murukku press. Kara sev is made with besan flour, rice flour and other spices perfectly blended together. The addition of freshly ground black pepper corns gives extraordinary taste to these Kara sev.

Here’s how to make Kara sev with step by step photos…

Other interesting Diwali Snacks that might be of your interest...

OmaPodi/Plain Sev

Aloo Bhujia/Potato Bhujia

Murukku/ThenKuzhal

Ullundhu Murukku/Urad Dal Murukku

Butter Murukku

PasiParuppu Murukku/Moondal Murukku

Kambu Murukku/Pearl Millet Murukku

Ragi Murukku/Kezhvaragu Maavu Murukku

Pottukadaalai Murukku/Friedgram Murukku

Coconut Milk Murukku

Ribbon Pakoda-1

Ribbon Pakoda-2

Ribbon Pakoda-3

Kara Bhoondhi

Kara Sev

Garlic KaraSev/PoonduKara Sev

Thattai

Ingredients

Besan  flour/Kadalai Maavu	2 ½ cups
Rice flour/Arisi Maavu	1 cup
Black pepper [Coarsely ground]	2 tsp
Cumin seeds	1 tsp
Red chilli powder	½ tsp
Turmeric powder	¼ tsp
Asafoetida/Peungayam	One pinch
Cooking soda	2 pinch
Butter/Ghee	2 tbsp
Salt	As needed
Oil	For frying

Author: Priya Anandakumar
Preparation Time: 10 minutes
Cooking Time: 25 minutes

Method

Grind the fresh black pepper corns to coarse powder and keep it aside. Sieve besan flour and rice flour separately or together and set it aside.

In a big bowl rub the butter and cooking soda together until they turn frothy.

Now add besan flour, rice flour, red chilli powder, turmeric powder, black pepper powder, cumin seeds, asafoetida, salt to the butter and mix everything well.

The butter should spread evenly throughout the flour and will be crumbly as shown in the photo.

Now slowly add water and mix well to make soft dough.

Heat oil in the kadai for frying the karasev. Grease the murukku maker with oil and fill it with the dough, use acchu with big holes.

Squeeze the dough directly in the hot oil in large circles. Do not overcrowd the oil, fry it in medium flame on both sides until the bubbles stops.

Drain it on a paper towel. Let it cool down then store it in airtight container.

Similarly make karasev with rest of the dough and store them for later.

Super crispy, crunchy and spicy karasev is ready to be enjoyed.

Suggestions:

• Keep the dough covered to avoid drying of the dough.
• When making in large quantities do it in batches. After mixing all the flours, spices and butter together, separate the flour to two or four portions and then add water to one portion at a time and then make the karasevs.
• If you are very conscious about adding butter/ghee, you can replace the butter with hot oil.
• You can use the traditional sev karandi(big ladle with holes) to make the karasev by rubbing the dough on it. Since I don’t have one of those I used the regular murukku press with big holes in it.
• Make sure you fry the karasev only in medium flame, to avoid burning.

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