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    Home » Recipes » Appetizers/Snacks

    Published: Mar 7, 2021 · Modified: Mar 7, 2021 by usha

    Kara Sev Recipe

    Jump to Recipe

    Kara sev is crunchy, spicy deep fried strings made with gram flour. Gluten free South Indian tea time snack has a shelf life of at least a week to 10 days and one of the common preparations during Diwali and other festivals.

    There are many versions of sev across India, varying in shape, size and flavor. Ratlami sev is popular in Central Indian and aloo bhuji (potato sev) in North India. In South India it is kara sev. Kara or spicy flavor comes from pepper powder and/or chili powder. This recipe is adapted from Valli's mom's recipe.

    Plate of Kara Sev.

    Jump to:
    • Ingredients
    • How to, with step by step photos
    • Storage
    • When to serve
    • Expert tips
    • FAQ
    • Other snacks with a shelf life
    • Detailed, Printable Recipe

    Ingredients

    Main ingredient is gram flour and rice flour is gives crunch. Seasoning for plain sev is just salt and in kara (spicy) sev, it is black pepper or chili powder or combination of both. Get all the ingredient list and quantities from recipe card.

    • Flours - Gram flour is key flour and the ratio of rice flour to gram flour varies from household to household.
    • Spices / Seasoning - Use either chili powder or pepper powder and my personal preference is chili powder. Garlic gives additional flavor.
    • Baking Soda - it is a common ingredient in sev recipes however, I am neutral to it. In this recipe, I skip it most of the time.
    Ingredients for sev and each ingredient is labeled.

    How to, with step by step photos

    • Take flours, chili powder, salt, crushed garlic and cumin seeds, baking soda if using and ghee in a wide bowl (#1).
    • Mix together all the ingredients properly, add water and to make dough (#2).
    • Add water as needed and make a soft dough (#3).
    • Divide dough into portions. There are 8 portions in the image but 6 portions is a good size if using a small - medium sized wok/kadai (#4)
    Step by step college of dough preparation - step 1 mixing all the ingredients in a bowl, step 2 making the dough with water, step 3 soft dough in a bowl, step 4 portions of dough in a bowl.
    • Prepare the sev mould. Choose a medium sized round hole plate (#5).
    • Grease the mould and close one end of the mould with the sev plate (#6).
    • Fill the mould with one portion of dough (#7).
    • Close the other end of the mould and keep it aside (#8).
    Step by step college of preparing sev press - step 5 sev press, step 6 greased press, step 7 sev press filled with a portion of dough and step 8 sev press ready to press the sev.
    • Heat oil in a kadai and press the sev into hot oil (#9).
    • Fry on med flame until sev begins to float on top (#10).
    • Flip and fry for another minute until light golden in color (#11).
    • Remove from oil using a slotted spoon (#12).
    SBS college of pressing and frying sev - step 9 pressing sev into hot oil, step 10 sev in hot oil and ready to flip, step 11 flipped frying in oil and step 12 fried sev in a slotted spoon.

    Storage

    Cool sev completely and store in an airtight container. These stay fresh for at least a week to 10 days. You can refrigerate sev for months. Remove from refrigerate few hours before serving.

    When to serve

    It is a great tea time snack, after school snack, to munch on between meals to satiate odd hour hunger pangs. Pack as a snack to school and also pack some for your long road trips. You can pretty much eat these anytime of the day and also makes an excellent edible gift.

    Expert tips

    • Mix together all ingredients before making the dough. Taste the flour mixture, adjust seasoning to taste before adding water.
    • Dough should be soft to get a long strings of sev. Stiff dough leads to broken strings.

    FAQ

    Which flour to use for kara sev?

    Besan / gram flour is used. Rice flour gives some crunch to sev and the ratio of besan to rice flour varies from household to household. 2:1 is a good ratio.

    Bowl of kara sev in the forefront and a plate of sev in the back.

    Other snacks with a shelf life

    • Indian Cooking Challenge: Saggu Biyyam Murukulu
    • Bread Muruku ~ Bread Janthikalu
    • Chegodi
    • Bobbari Garelu ~ Chekkalu - Rice Flour Black Eyed Peas Crackers

    Detailed, Printable Recipe

    Karasev in a plate.

    How to prepare Kara Sev

    Kara sev is a traditional South Indian snack with gram flour. These are deep fried crunchy noodle pieces.
    5 from 1 vote
    Print Pin Rate
    Course: Snack
    Cuisine: Soutth Indian
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 10
    Calories: 164kcal
    Author: usha

    Equipment

    • Mixing Bowl
    • Sev or Muruku Press
    • Wok for deep frying
    • Lotted Spoon
    • Paper Towels
    • Wide Tray or a Plate

    Ingredients

    • 2 cups gram flour
    • 1 cup rice flour
    • 1 teaspoon chili powder I used 2
    • 1 ½ teaspoon salt
    • Pinch of Baking Soda
    • ½ teaspoon Cumin
    • 2 cloves of garlic
    • 1 tablespoon butter / ghee
    • Oil for deep frying

    Instructions

    • Sieve together gram flour and rice flour in a wide bowl.
    • Crush together garlic and cumin seeds.
    • Add chilli powder, salt, crushed garlic cumin, ghee or butter and baking soda to flour.
    • Mix everything together using your hands. It should look like bread crumbs.
    • Taste the flour mixture, adjust salt and chili powder / pepper powder to taste.
    • Add water and prepare the dough. Knead it to a soft dough and divide into 6 portions.
    • Heat oil in a kadai or wok for deep frying.
    • Grease sev press with some oil. Fill it with one portion of dough.
    • Close the sev press and press it into a wok in a circular morion.
    • Fry sev for 2-3 minutes or until light golden brown, turning it once. Sev is done when it starts to float in oil.
    • Remove from oil and drain on paper towels.
    • Repeat the above steps with rest of the dough.
    • Let the sev cool completely and store in an airtight container.

    Notes

    • Dough - should be soft and not very stiff. Sev will break when pressing if the dough is very stiff.

    Nutrition

    Calories: 164kcal | Carbohydrates: 27g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 381mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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    This post was originally published in Jul 2010. Post is republished with updated content.

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    Reader Interactions

    Comments

    1. Vaishali says

      March 13, 2021 at 3:43 am

      The sev looks super crunchy! In Gujarat they use just besan - no rice flour. I must try with your ratio next time, for a crunch - perfect anytime munch.

      Reply
    2. Radha says

      March 10, 2021 at 12:40 am

      This is a wonderful snack perfect for festivals and also anytime snack. I would love a parcel though. Yummy and crunchy!

      Reply
    3. Srivalli Jetti says

      March 09, 2021 at 6:11 am

      The updated post looks great Usha, love this snack anytime..:)

      Reply
    4. Srivalli says

      July 27, 2010 at 1:57 pm

      So glad that you joined us even though you were busy!

      Reply
    5. veena says

      July 21, 2010 at 6:46 am

      looks perfect and delicious

      Reply
      • Narmadha says

        March 08, 2021 at 5:29 am

        5 stars
        It's evening time and I am carving for some spicy sev now. Kara sev looks so delicious and perfectly made. I love making with press having medium sized holes like this than too big.

        Reply
        • Usha Rao says

          March 08, 2021 at 10:45 am

          Agree Narmadha, even I feel medium sized holes are the right size. Thanks you.

          Reply
    6. Purnima says

      July 17, 2010 at 4:56 am

      Looks yumm!! We make this during Diwali..!!

      Reply
    7. Vegetarian Yogini says

      July 16, 2010 at 2:41 pm

      Crisp and fresh! Thanks for sharing!

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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