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Nov 3, 2023

Spicy Kara Sev Recipe | Spicy Sev Recipe - Easy Diwali Snack Recipe


Simple and Easy to Spicy Kara Sev Recipe with step by step photos.  Kara Sev is a simple and easy to make Diwali Snack recipe with minimal ingredients. I have already shared Milagu Sev Recipe and  Plain Sev/Omapodi Recipe, but this one is the spicy version using chilli powder. You can also add some garlic paste and make it a Garlic/Poondu Sev also. Kara Sev is not my favorite snack but I love to have this as a side with rice and rasam. The karasev which is available here are not good, crispy and I do not like it. So decided to try it by myself and that's the only way to taste a very good kara sev :) This is a quick version and you can make instantly. Traditionally this Kara sev made using karasev ladle but I used murukku press for making this kara sev with the wide holes achu /plate. I did not use butter or ghee to make this karasev & tried it as Vegan and it turned out perfectly.

Spicy Kara Sev Recipe
Prep Time : 10 minutes | Recipe Category : Snack
Cook Time : 20-25 minutes (depends on frying pan size)
Makes about  2 cups or extra.
  1. Gram Flour / Besan Flour /Kadala Maavu    2 cups
  2. Rice Flour      1 cup
  3. Hot Oil    1 and 1/2 tbsp
  4. Chilli Powder     1/2 tsp (optional)
  5. Ground Pepper   1/2 tbsp or to taste
  6. Hing     a small pinch
  7. Salt     to taste
Instead of oil you can also add melted butter to mix with flour.
To the same recipe you can also add garlic paste - ground 3-4 garlic cloves with little water.
Instead of chilli powder use pepper powder and make it as Pepper Karasev.
The dough will be little sticky so grease your hand with oil and knead it.
Fry karasev in medium heat.

  • Heat 1 and 1/2 tbsp oil and keep it ready.
  • In a wide bowl/plate, add gram flour, rice flour, salt, hing and mix well.
  • To that add chilli powder, coarsely ground pepper combine well and add oil mix well.
  • Now using water knead it to a soft non sticky dough. (you can divide the mixed flour and add water to single portion and after frying it again mix water to the prepared flour and make it)
  • But you can also knead it fully if you are making in small portion like me.
  • Then grease murukku achu, fill it with dough and keep ready.
  • Heat oil in a kadai for deep frying, when it gets heated squeeze directly into the hot oil, don't press altogether like murukku, just press it lightly so that pressed dough through the hole should be 2-3" stick and using knife cut the dough so that it drop like single sticks/noodles and not like murukku pattern.
  • Fry in medium heat until the sizzling sound stops and it turns golden brown.
  • Once done, remove from the oil and drain it in a paper towel.
  • Repeat the procedure for remaining dough.
  • After cooling completely store it in an air tight container. 

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