Karasev is a traditional savory snack made with besan flour, rice flour, herbs and spices. Karasev is an ideal snack for evening tea time along and is commonly made during festivals like Diwali. Learn to make Karasev with step by step pictures and video.
Kara Sev is one of the easiest snack recipes I’ve ever made. Kara Sev is crispy and flavorful and it got over the same day I made, the garlic and the pepper flavor is the best part of it.
Jump to:
About Karasev
Karasev or Besan Sev is a traditional Indian snack made using besan flour, rice flour, herbs and spices. Karasev is crunchy, flavorful and tastes so good to serve as a snack with a cup of coffee or tea.
Karasev is crispy and crunchy spiced strands that is so flavorful. It is one of the quite essential snacks made for Diwali or any festivals. This homemade snack is very easy and quick to make that even beginners can try.
Karasev as the name insists it is mildly spicy with the flavor of pepper and garlic. Karasev can be made and eaten as such or can be added to South Indian mixture. The flavor of pepper and garlic is the best combo in karasev so do not miss adding it.
Kara Sev Video
Karasev Ingredients
- Besan flour – Use fine besan flour which is perfect for making kara sev.
- Rice flour – I used idiyappam flour which I always use for making Indian snacks.
- Fried gram dal flour – Fried gram dal flour is pottukadalai maavu gives a soft texture to the karasev.
- Butter – Butter gives a texture to the karasev also adds flavor.
- Black pepper – Black pepper is crushed and added for spice and flavor.
- Spice powders – Turmeric powder and red chili powder is used for karasev.
- Oil – You can use refined oil or peanut oil or any cooking oil for deep frying karasev.
- Curry leaves – Curry leaves is fried and added as garnish which makes karasev more flavorful.
- Spice powders – Turmeric powder and red chili powder is used here.
Similar Recipes
- Thenkuzhal murukku
- Butter Murukku
- Maida Mullu Murukku
- Pottukadalai Murukku
- Potato Murukku
- Rava Murukku
Karasev Methods
- Traditional Method : The traditional method uses perforated ladle through which the dough is passed and given a shape. The dough passed through the holes falls into hot oil and deep fried until golden brown and crisp. This method is little difficult and needs time and effort.
- Easy Method – This method is very easy and quick to make which uses murukku press. I always prefer this method.
How to make Karasev Step by Step
Easy Method
1.Take 1 tablespoon whole black pepper, crush it coarsely using mortar and pestle, transfer to a bowl and set aside.
2.Now add 2 garlic cloves, crush well to a fine paste and set aside.
3.To a mixing bowl add 1 cup besan flour, 1/4 cup rice flour, 1/4 teaspoon cooking soda, 1/4 cup fried gram dal flour,1 tablespoon butter at room temperature, salt to taste.
4.Mix this well first.
5.Now add garlic paste, crushed pepper, 1/4 teaspoon turmeric powder and 1/2 teaspoon red chili powder.
6.Mix it well first then add water little by little.
7.Gather together to a smooth dough. If using traditional method make a slightly sticky dough.
8.Shape into cylinders and keep it ready.
9.Fit the murukku disc. If you have tiny holed disc then use that.
10.Now fill the press with the dough till 3/4th.
11.Press to check and see.
12.Heat oil add a tiny portion of the dough if it comes up immediately then the oil is ready.
13.Press into hot oil in concentric circles. Press in batches and do not crowd.
14.Let it cook for few seconds then flip over and cook.
15.Deep fry until golden brown or until the bubbles stop.
16.Drain oil and remove. Repeat to finish.
17.Repeat to finish. Finally switch off and add curry leaves fry and remove.
18.Now the break the sev roughly.
19.Add fried curry leaves and mix it. Kara sev is ready!
Traditional Method
20.For traditional method take a perforated ladle, grease it with oil first.
21.Take a small portion of dough press and rub until it comes through the holes and falls into oil. If it doesn’t fall just cut with a knife. Be careful while doing this as we need to bear the heat while doing this.
22.Fry in medium flame.
23.Fry until golden brown.
24.Drain and remove. I just made a small batch to try.
Store in an airtight container.
Expert Tips
- I prefer the easy method as it is quick. The traditional method takes time and effort.
- When filling the dough in portions, keep the dough covered with a wet cloth so that it doesn’t get dry. In case if it gets dry for the last few batches, just sprinkle little water, mix once to make it moist.
- Adding garlic paste makes the sev more flavorful.
- The dough shouldn’t be very tight so add water accordingly.
- You can replace oil with butter too.
- You can add cooking soda to give a slightly soft texture.
Serving & Storage
Kara sev keeps well in room temperature for about 15 days. You can serve it as such or with a cup of tea or coffee.This snack should only be stored in room temperature.
FAQS
1.Can I use pepper powder?
I would recommend using freshly crushed pepper which makes sev more flavorful.
2.Can I skip garlic?
Yes you can skip garlic and make it as plain sev too.
3.Is it mandatory to add fried gram dal powder?
I would say yes as it gives a mild soft texture to the karasev.
If you have any more questions about this Karasev Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Karasev Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Karasev Recipe
Ingredients
- 1 cup besan flour
- 1/4 cup rice flour
- 1/4 teaspoon cooking soda
- 1/4 cup fried gram dal flour
- 1 tablespoon butter at room temperature
- 1 tablespoon whole black pepper
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- salt to taste
- 2 garlic
- oil to deep fry
Instructions
Easy Method
- Take 1 tablespoon whole black pepper, crush it coarsely using mortar and pestle, transfer to a bowl and set aside.
- Now add 2 garlic cloves, crush well to a fine paste and set aside.
- To a mixing bowl add 1 cup besan flour, 1/4 cup rice flour, 1/4 teaspoon cooking soda, 1/4 cup fried gram dal flour,1 tablespoon butter at room temperature, salt to taste.
- Mix this well first.
- Now add garlic paste, crushed pepper, 1/4 teaspoon turmeric powder and 1/2 teaspoon red chili powder.
- Mix it well first then add water little by little.
- Gather together to a smooth dough. If using traditional method make a slightly sticky dough.
- Shape into cylinders and keep it ready.
- Fit the murukku disc. If you have tiny holed disc then use that.
- Now fill the press with the dough till 3/4th.
- Press to check and see.
- Heat oil add a tiny portion of the dough if it comes up immediately then the oil is ready.
- Press into hot oil in concentric circles. Press in batches and do not crowd.
- Let it cook for few seconds then flip over and cook.
- Deep fry until golden brown or until the bubbles stop.
- Drain oil and remove. Repeat to finish.
- Repeat to finish. Finally switch off and add curry leaves fry and remove.
- Now the break the sev roughly.
- Add fried curry leaves and mix it. Kara sev is ready!
Traditional Method
- For traditional method take a perforated ladle, grease it with oil first.
- Take a small portion of dough press and rub until it comes through the holes and falls into oil. If it doesn’t fall just cut with a knife. Be careful while doing this as we need to bear the heat while doing this.
- Fry in medium flame.
- Fry until golden brown.
- Drain and remove. I just made a small batch to try.
Video
Notes
- I prefer the easy method as it is quick. The traditional method takes time and effort.
- When filling the dough in portions, keep the dough covered with a wet cloth so that it doesn’t get dry. In case if it gets dry for the last few batches, just sprinkle little water, mix once to make it moist.
- Adding garlic paste makes the sev more flavorful.
- The dough shouldn’t be very tight so add water accordingly.
- You can replace oil with butter too.
- You can add cooking soda to give a slightly soft texture.
Janu
I tried this yesterday from raks space. Need to try your version with garlic 🙂 Loved the first click of the jug!!
sangee vijay
i too don't like kaara sev much but i like the garlic/poondu sev …pictures were awesome n impressed me a lot than the recipe :)will try this for diwali…goin to make badhusha right now let u know…
Alpana
Sounds awesome……Bookmarked.
DEESHA
Lovely pics n nice recipe
Suja
Bookmarked,delicious crispy snack..thanks for the recipe dear
Nalini's Kitchen
looks delicious,glad to follow you.Please do drop at my space.
Cheers
Nalini
Happy Cook / Finla
They look so crunchy delicious.
San
These cute sev can be eaten all day long. Perfect for the festive season sharmi.
Priya
Feel like munching some rite now,tempting crispy beauties..
Suma Gandlur
Looks crunchy. Remember trying it for the ICC with my mom. 🙂
Rekha shoban
crispy sev…my hubby's fav snack!!nice pic`s!
Balakrishna Saraswathy
Crispy and deliou looking snack dear..do drop by my space when time permits:)
RAKS KITCHEN
I love it with garlic very much! Both recipes are awesome,thanks for sharing,lovely clicks
nithya
Wow, superb click, eppave saapidanum pola irukku.
priya ravi
with garlic and crushed pepper, this karasev is sure a munchy snack .. lovely presentation ..
jeyashrisuresh
Never tried Kara sev so far. Very tempting clicks and lovely presentation. Love to have with hot tea
An Open Book
i miss snacks like these from home which u can pop into ur mouth while watchin tv or generally chit chatting 🙁
Charishma
bookmarked this..making it for diwali for sure…you have an amazing space
charishma
Angie's Recipes
Those are new to me…a great TV snack.
Kadhyaa
this is my all time fav…looks great
TheYummyMorsel
Looks really crispy.Great snack for munching…and perfect for Diwali.
Premalatha Aravindhan
wow delicious sev,love to grab some from the screen…luks very tempting…
Vanamala Hebbar
gr8 …on rainy days
Nithya
lovely clicks. I like the mug or pot that you have used 🙂
Delicious sev. I love garlic in murukku 🙂
Pavithra
My all time fav one and looks absolutely perfect and yumm.
Chitra
Lovely, my hubby love this garlic , pepper combo very much 🙂
Sushma Mallya
Looks so delicious and perfect!
Sobha Shyam
wonderful snack, so nice to see many festive recipes out here..
Sanchita
I love Sev..thanks for the recipe..the photos are great!
MyKitchen Flavors-BonAppetit!.
Super crunchy Galic-flavored Karasev.Seems a healthy try.Luv the recipe
Sudha Sabarish
Wow a crispy and tasty kara sev.
G
Looks perfect! Can you pls post south indian mixture recipe sometime?
Susan and Abraham
These look delicious. chackoskitchen.com
HemaGopi
you have not specified chilli powder in the ingredients but the detailed steps call for chili powder.. din understand that !
Sharmilee! :)
@Hemagopi : I missed to add it here…just updated in the recipe 🙂
latha sreedhar
My first attempt to make karasev was a hit with your recipe! thank u! 🙂
Jansi Rani Palani
I have tried to make karasev, the taste is great thank u
Unknown
hi sharmi.. i have just entered your blog.. felt bored so tried this kara sev.. all went fine except for 1 thing.. my garlic bits gor stuck in the middle and as i have just started cooking these snacks dint know to take at the right time 🙂 so few went over fried.. thanks for the recipe 🙂
harini
hi sharmi ,can i use store bought dry riceflour for this instead of idiyappam flour?thanks in advance.
SHARMILEE J
Yes you can try……..
vaidegi j
Made this and turned out awesome. Thanks a ton. This is a keeper.
Preetha
This reminds me of hotel Annapoorna's karasev… Yumm