Karasev Recipe: A popular deep-fried snack served during festival seasons or as Diwali snacks It is typically thick in texture and made with besan and rice flour dough, as well as jeera and black pepper. It is an excellent snack to share with friends and family, particularly when combined with Diwali sweets.
Unlike other festival snacks recipes, karasev is a simple snack recipe because it lacks a shape. Murukku or chakli, in particular, requires patience and precision when preparing. However, kara sev can be formed into any shape with little effort.
This is another besan sev recipe from my mother. This besan sev has a crisp texture and a medium spice flavour. Sev can be served as a tea time snack or as a savoury Diwali snack.
There are several ways to prepare karasev in south Indian cuisine. Each state in South India has its own version, with slight variations in the ingredients. The main difference is in the proportions of besan or chickpea flour to rice flour. Each flour dominance would produce a distinct colour and texture. You can make a crisp and whitish-colored kara sev recipe by adding more rice flour. whereas with softer besan sev recipe, more besan may result in a strong yellowish colour. In addition, crushed garlic can be added to some recipes for added flavour.
Although preparing the karasev recipe is very simple, I’d like to share a few tips and recommendations. To begin, do not add additional water while kneading the dough; if the dough is watery, the sev will absorb oil. Adjust the amount of pepper to achieve the desired level of heat. Finally, make a shape of your choice; I prefer to keep it random because it is easier to prepare.
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Karasev Recipe Card:
- 1 cup besan / gram flour
- 1/2 cup rice flour
- 1/2 tsp cumin / jeera
- 1/4 tsp turmeric / haldi
- 1 tsp black pepper (crushed)
- pinch of hing / asafoetida
- 1 tbsp butter (room temperature)
- 1/2 tsp salt
- water as required (for dough)
- oil for deep frying
Recipe for karasev with step-by-step instructions:
- First, combine 1 cup besan and 1/2 cup rice flour in a large mixing bowl.
- Add in 1/2 tsp cumin, 1/4 tsp turmeric, 1 tsp crushed pepper, pinch of hing, 1 tbsp butter, and 1/2 tsp salt combine well
- Now add 1/4 cup water (or as needed) and make a smooth dough It is normal for the dough to be slightly sticky.
- Grease the large holed mould with oil and stuff it with dough.
- Furthermore, press and spread the sev in hot oil in a circle, making sure not to overlap.
- After a minute, flip the pan over and cook the other side.
- Finally, drain the khara sev on kitchen paper to absorb the oil and repeat with the remaining dough to make more khara sev.
- To begin, instead of pepper, use red chilli powder or a combination of the two.
- Also, make sure to cook in hot oil over medium heat. Otherwise, the khara sev will be raw on the inside.
- Furthermore, rice flour contributes to the crispiness and flavour of sev.
- Finally, khara sev can be stored in an airtight container for a month.