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    Sattur Karasev | Garlic kara sev

    November 10, 2023 By Vidya Srinivasan Leave a Comment

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    Sattur Karasev | Garlic kara sev | kara sevu | kaara sev | milagu karasev | Pepper kara sev | karasevu | sattur sevu | Diwali recipe | Snacks recipe | Diwali snacks Recipes | kaara sevu Video recipe|  Deepavali Recipes with step by step pictures and video recipe. Check out the garlic karasev recipe. If you like the video pls SUBSCRIBE to my channel. Check out other Traditional Indian savory snacks in TMF

    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 

    sattur kara sev

    garlic sev
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    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

    fry

    • oil

    Instructions

    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

    Video

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