Jun 24, 2013

Sattur Sevu

Sattur Sevu / Kara sev – A deep fried crispy snack in Tamil Nadu. Recipe from The Hindu, Sunday Magazine (In search of Sattur Sevu, 23rd June, 2013)

Ingredients for 2 kg sevu

 1 1/2 kg besan (kadala maavu / gram flour)

½ kg rice flour

25 g chilli powder

20 g cumin seeds (make a powder)

30 g garlic pods (make a paste)

1 tablespoon asafoetida (hing)

Salt to taste

¼ teaspoon turmeric powder

My version

Please use same measuring cup to measure besan, rice flour and water (3: 1: 1)

3 cups rice flour (here I used indian standard measuring cup of 80 ml / 1/3 cup)

1 cup besan

½ teaspoon chilli powder

½ teaspoon cumin seed powder

2 teaspoon garlic paste

¼ teaspoon asafoetida (hing)

½ teaspoon salt

¼ teaspoon turmeric powder

1 cup water


In a big vessel, add besan, rice flour, crushed cumin seeds, asafoetida along with garlic paste, required amount of salt and water.

Mix everything well and  form a soft dough like it is made for murukku. Knead it gently.

Take the dough and scrape it on a large perforated ladle.

Deep fry the strands that fall into boiling oil in a kadai.

Strain out the kara sev and keep it aside for 15 minutes before serving. Store in an air tight container.

My version

Put this dough in a murukku / chakali machine.  Use sev plate / (with 3 - 4 medium holes) to make sev.

Heat oil in a wide kadai / frying pan and reduce heat to medium. Please keep safe distance from gas stove.  Fry directly in hot oil (give circular rotations with chakali machine) on a medium heat until light golden color and crisp in 4 batches (depending upon the size of the kadai / frying pan, maintain medium heat. Otherwise it will turn into brown color immediately). Drain and place on kitchen towel to absorb extra oil. Break into small pieces and store in an airtight container.

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