Kara Sev / Sev

Have you ever figured out what kind of a cook I am? I still haven't. There are some blogs which are famous for certain things. Not that this baby of mine is even close to becoming famous, but just stating a point. A blogger friend of mine tried to talk me into working towards a 'niche' for this blog. I told her that my cooking/baking experience is so versatile that I can't find one thing to concentrate. What I feel is I am a person who has a twist for most of the recipes that are around.
That being said, I am very particular about some authentic recipes. I don't experiment with some traditional Indian recipes. And I don't even like short cuts when it comes to such recipes. When I come up with a recipe of my own, it is an entirely different story. But, I could be wrong in analyzing my own culinary expertise. So, if you've figured it out by reading this blog, do let me know. Please. Leave a comment and if you don't want to give your opinion in public, send me an email. Will you do it? I am counting on you.

'Hey, I opened this post to look for Kara Sev recipe not to give my opinion.' you might say. I wrote the above paragraph to make a point here. What is Sev or kara sev? Mixture of Rice flour, besan with salt, chilli powder squeezed in sev press. Right? No big deal here. Some people use 80 % besan, 20% rice flour some use 70-30. It doesn't make a great difference whatever you chose to use. But, my twist in this is adding something else. Want to know what? Read on..

Ingredients:

• Besan - 5 cups
• Rice flour - 2 cups
• Fine soji - 1 cup (This is my secret ingredient)
• Salt - to taste
• Hing - a big pinch (optional)
• Red chilli powder - to taste I used only 1 tsp as main eaters of these are my kids.
• Ghee or oil - 1 cup (Don't skimp here. If using oil, heat and use hot oil. Ghee can be just melted and used)
• Oil for deep frying

Method:
In a large bowl, mix besan, rice flour, soji, salt, chilli powder, hing if using. Pour hot oil or melted ghee and mix well. Check for salt and chilli powder and add if required. Heat oil in a pan for deep frying. Take enough of the flour mixture for one batch and slowly add water to make a smooth dough. Fill the murukku press fit with sev disc (Disc with multiple circular holes) and when the oil is hot, squeeze directly into the oil. Fry till golden and bubbles are barely visible. Drain on a paper towel. Repeat with the rest of the flour mixture. When cool, crush and store in an air tight container.


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