sattur kara sev
Sattur Kara Sev is a popular Indian snack, especially in the southern part of India. Sattur is a town in Tamil Nadu known for its various snacks, and Kara Sev is a type of savory snack that is crunchy and spicy. It is often made during festivals or special occasions.
Should I sieve Kadalai maavu for potato sev?
Lump-free | grain-free batter results in the best kara sevu. If you think besan has lumps, sieve first, then prepare the dough
garlic for sattur kara sevu
Garlic is a key ingredient for sattur sev. I prefer grinding it with turmeric powder to avoid discoloration. Make sure you grind well to avoid big garlic granules.
How much water should I add to the batter?
The exact quantity might vary depending on the type of besan flour you use. If you are doubtful. Avoid pouring water.
Freshly crushed pepper
freshly crushed pepper gives the best texture and taste. You can use pepper powder if you don’t like biting pepper granules.
Can I use chilli powder?
The traditional preferred spice for karasevu is pepper. You can use chilli powder According to your taste
Should I add Asafoetida?
Yes, also gives a nice flavor also good for digestion.
Oil - things to remember
since we press sev in hot oil make sure oil is just around 1/3 rd compared to pan size so that you won’t feel the heat while pressing
Optimal oil temperature
Drop a little dough in hot oil Too hot oil - dough turns dark (burn) Not hot enough - sink to the bottom of the pan soon after dropping Right Oil Temperature - dough floats in a few seconds without changing color
perforated ladle
the size of the kara sev depends on the hole size of the perforated ladle. Make sure you take less dough and press. After every batch make sure you clear under the ladle
can i use murukku achu for kara sev
add less water in that case and follow the rest of the steps. AFTER SCHOOL SNACKS IN TMF BAKED INDIAN SNACKS IN TMF FILTER COFFEE WITHOUT CHICORY See more Savory bakshanam recipes
ingredients
Grind garlic
3 big garlic 1 teaspoon turmeric powder asafoetida required salt 1/4 cup water
Kaara sev dough
1 cup fine besan flour 1/2 cup rice flour 1/4 cup water 1 teaspoon cumin seeds freshly crushed pepper 1 tablespoon oil
How to make sattur karasev with step-by-step pictures
grind garlic
first add garlic, asafoetida, turmeric powder, and water; grind well
Heat oil
Heat oil in a heavy-bottomed deep wide pan at medium flame
Sattur Kara sev dough
Take besan flour and rice flour; mix well
Furthermore, add cumin seeds and crushed pepper; mix well
Add ground garlic water; mix well
furthermore, add water and hot oil; mix well and knead again
cover with a damp cloth
Check oil temperature
Drop a little dough in hot oil Too hot oil - dough turns dark (burn) Not hot enough - sink to the bottom of the pan soon after dropping Right Oil Temperature - dough floats in a few seconds without changing color
Fry poondu kara sevu
Press kara sev on the perforated ladle
Initially, oil turns frothy
Flip and fry them till the bubble subsides and sshh cease goes off
drain the oil
