Thursday, July 15, 2010

Kara Sev (Step by Step procedure for ICC -June 2010)

Kara Sev is yet another delicious Snack from the South India, Usually prepared during the festival times and when children are there at home especially during summer season the snack is more helpful for all at home. Even though, my mom used to do all these in my childhood. I never gave an attempt to prepare this. When Srivalli announced this snack as a part of ICC (Indian Cooking Challenge) this month challenge, I really thought of giving it a try .But I have my own doubts, about preparing the sev with a holed ladle, giving  a try is always fun in cooking and  without any kind of second thoughts, I immediately started preparing it and they really turned out well and crispy. Raj also was happy and by the time he came back from office I just gave him few for taste and later  in no time he completed a small bowl of Kara sev just chit chatting with me. So what else we want when someone are eating happily, what we are cooking.  Thanks to Srivalli for choosing this snack. I made some modifications to the original recipe. So here goes the recipe:

  • Gram Flour (Besan)-  2 1/2 cups
  • Rice flour - 1 cup
  • Chilli powder - 1/4 tsp
  • Black pepper coarsely powdered - 1 tsp
  • Ghee -  2 1/2 tsp ( I used vegetable oil ) 
  • Cooking soda pinch (optional)
  • Salt to taste.
  • Crushed garlic (optional) 2 pods (original recipe calls for this I didn’t use this) 
  • Oil to deep fry.
  • Ajwain/Vamu - 1 tsp (I used)
  • Jeera – 1 tsp (I used)
  • Sieve both Gram flour and Rice flour together in a bowl and make a pit.
  • Add chilli powder, Pepper powder, Salt, Ajwain, Jeera, Oil, Cooking soda.

  • Mix thoroughly with hands so that salt, jeera, vamu gets mixed up. Divide the dough into small ball like portions.

  • Take one portion of this mixture, sprinkle water, and knead like Puri dough.
  • Heat oil in a kadai, Use a ladle with lot of holes (Kara Sevai ladle).

  • Put some dough on that and rub directly into oil.

  • It will be like split string. Deep fry in oil drain excess oil.

  • After cooling this off, Store this in an airtight container.


  1. Nice step by step pictures of the preparation! I considered using the slotted ladle but did not went to experiment as I did not have much time on hand... I used my muruku press instead.

  2. Oh! Finally someone's posted a picture of not only the ladle but in use, yay! I was very curious about this part (though I like that my potato ricer worked without needing to get my hands messy again).

    If I make this again I think I'll try the additional seasonings you suggested, too--the original was a little too bland for my taste.

  3. I have had as a snack and isn't it funny never really thought about how it was made. I have purchased, think homemade would be awesome, as I always buy when I see them. Thanks for the recipe, not sure I am actually up to making but will give it a go.

  4. Wow nice step by step pictures..great that you joined us!..

  5. Hey Madhu,

    Nice recipe with step by step process. My hubby likes these sort of snacks. Hope I'll surely try this.

    I'm Preethi. My blog is do visit mine and i'm new to blogging. So please comment on my blog for my improvisation.

  6. @myspicykitchen

    Thanks for u r comment, surely try this and u will definetely like this.

  7. @Srivalli

    Thanks Srivalli, this is all your inspiration only .

  8. @Preethi Ram

    Hi Preethi,

    Thanks for the comment and i too have visted your blog. Very nice blog .have learnt many new recipes from your blog and will surely try them .


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