Tuesday, May 4, 2010

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..

  • 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

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.

Happy Cooking!! Pin It


  1. Nice and yummy sev,love the pic.

  2. These look yummy and delicious.We make this and call them tihkha ganthi and is made from besan only.
    I will try your version.

  3. I make these with a twist!! adding boiled, mashed potatoes for a change!! reminds me that its been a while since I made these...yummm

  4. hi champa,

    I left a message for you did you get it.I dont know if it went through.

  5. Hi Champa,

    I would like to thank you for your quick reply. I will look into the info you gave me.

  6. Hi champa,
    I have been reading your posts for a long time. I like your blog and the person you are comes out naturally, which I think is very important.
    Regarding your niche or call or idea behind your blog, its very clear to me because of the following reasons:
    1. You have framed your self a baker and called yourself a baker from Bangalore.
    2. You have more posts that are recipes of baked goods.
    3. You post a traditional recipe to just take a break from baking posts.
    4. I think you are happy and feel more complete and at peace when you bake else you cannot bake this much.
    5. You have a blog event that is about baked goods.
    So I feel though you love to cook traditional food you still have a bakers hands and heart.

    I hoped that helped you.Smiles.

  7. Srimathi,
    You just made my day. Yes. If my oven doesn't turn on at least couple of times a week, I get depressed. Thanks for taking time to evaluate my work. I really appreciate it.

  8. I agree totally with Srimathi, she pointed out beautifully about u and ur blog child Champa..

    Crispy sev looks prefect and feel like having some rite now..adding sooji will give more crispiness na, i never tried adding sooji in sevs..thanks for sharing..

  9. I think I need some time to do so :) And in this karasev if you add some whole black peppers they taste very gud. Thanks for sharing your secret :)

  10. Champa, they are so crunchy looking and yummy !!! My son simply loves these.

  11. They look delicious!! I love these spicy snacks!! But shudder at the effort of making them!! Kudos to you for succeeding:)

  12. Now I feel like I have to find my sev press(it's hidden some where in my boxes which I never opened after my last move last year) & if I find it def. will try with sooji...
    Now champa reg. your blog I feel the name is perfect "versatile kitchen" it truly shows your personality as chef, even though main emphasis is on baking but then again with lot of versatality in that too....and who doesn't need a changs & if it's in form of authentic recipes nothing like that...but one thing is sure if I have any doubt/query about baking I'm sure u r the first one I'm gonna ask.....U've taken time out to answer my queries earlier also....thanks......to me u r the versatile baker from bangalore......

  13. I have been hopping around ur blog for quite sometime but never left a comment.Today I felt i should.All our friends said here ur blog speaks for you and it one beautiful place for baked goodies.

    This sev looks yumm and makes me wana get a sev press to try it out :)

  14. Sev looks perfect and crispy dear :-)

  15. hey looks..yummy...first time here..just stared blogging..do visit my blog...u have a cute space...keep up the good work...

    sanyukta gour(bayes)

  16. I admire your baking skills(because I am poor in that, phew). However, I agree that you are truly versatile. A rare blend of Indian(authentic dishes) & Western (baking) cooking in one blog. What say!!

  17. Yummy sev! I can relate to feeling the high u get when the oven is switched on:-))

  18. Loved the kara sev. I enjoy all ur bakes and too happy to leave comments on ur posts.


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