Sattur Kara Sev brings the authentic taste of Tamil Nadu right to your kitchen. This traditional snack comes from the town of Sattur, famous for its spicy treats. The name says it all – “kara” means spicy, and this sev without a doubt lives up to its name. Made with simple pantry ingredients, it’s a wonderful way to enjoy homemade snacks. The combination of two flours gives it the perfect crunch, while garlic and spices pack a flavorful punch.
About the Recipe
You should surely try this recipe if you love spicy snacks with a satisfying crunch. Sattur Kara Sev offers the perfect balance of heat and flavor that makes it hard to stop munching. Unlike store-bought versions, making it at home lets you control the spice level and freshness. The recipe uses everyday ingredients you probably already have. It’s also a great way to connect with South Indian food traditions while creating something your whole family will enjoy.
Why You’ll Love This Recipe
This Sattur Kara Sev recipe is incredibly rewarding to make. The aroma of cumin seeds and garlic will fill your kitchen as you cook. You’ll love how the dough comes together easily, and watching the sev fry to golden perfection is quite satisfying. The end result is a snack that’s way better than anything you can buy. It stays fresh for weeks when stored properly, making it perfect for unexpected guests. Plus, there’s something special about serving homemade traditional snacks that brings joy to everyone who tries them.
Cooking Tips
Make sure your oil is at the right temperature before frying – it should sizzle when you add the dough. The dough consistency is key – it should be soft enough to press through the murukku maker but firm enough to hold its shape. Don’t skip heating the oil before adding it to the flour mixture, as this helps create the right texture. Fry in small batches to avoid overcrowding. Let each batch cool completely before storing to maintain crispiness.
Serving and Storing Suggestions
This recipe makes about 4-6 servings and takes roughly 45 minutes to prepare and cook. Serve Sattur Kara Sev with hot tea or coffee for the perfect snack break. It also makes a great addition to festive platters. Store in an airtight container at room temperature for up to 3 weeks. Make sure it’s completely cool before storing to prevent moisture buildup that could make it soggy.
Similar Recipes
- Omapodi (Ajwain Sev)
- Ribbon Pakoda
- Kai Murukku
- Thenkuzhal
- Mixture (South Indian Snack Mix)
Nutrient Benefits
Gram flour provides plant-based protein and fiber, making this snack more nutritious than regular fried foods. Cumin seeds aid digestion and add beneficial minerals. Sesame seeds contribute healthy fats and calcium. Garlic offers immune-boosting properties and adds great flavor. While it’s a fried snack, the combination of two flours creates a lighter texture than single-flour versions, and homemade means you control the oil quality.
Sattur Kara Sev
Ingredients
- 2 cup Rice Flour
- 2 cup Gram Flour
- 2 tsp Sesame Seeds
- 2 tsp Cumin Seeds
- 1/4 tsp Asafoetida Powder
- 1 1/2 tbsp Red Chilli Powder
- as required Oil as required
- as per taste Salt as per taste
- 4 to 5 Garlic Cloves crushed and minced
Instructions
- Combine the rice flour, gram flour, sesame seeds, cumin seeds, salt, asafoetida powder, minced garlic and red chilli powder in a bowl.
- Heat 2 tbsp of oil and add to the bowl.
- Mix well.
- Pour enough water and mix again to a soft but stiff dough.
- Heat oil in a deep frying pan.
- Add some of the dough to a murukku press.
- Gently squeeze over the hot oil and fry until light golden brown.
- Remove and drain excess oil.
- Store in an airtight container.
- Serve as a snack.
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Frequently Asked Questions
Can I make this without a murukku press?
You can use a piping bag with a star tip or even a plastic bag with holes poked in it. The traditional press gives the best shape, but these alternatives work well. Just make sure the holes are the right size – not too big or the sev will be thick and take longer to cook.
Why is my sev breaking while frying?
This usually happens when the dough is too dry or the oil isn’t hot enough. Add a little more water to the dough if it seems stiff. Also, make sure your oil is properly heated – test with a small piece of dough first. The dough should sizzle immediately when it hits the oil.
How do I know when the oil is ready?
Drop a small piece of dough into the oil. If it rises to the surface immediately and starts bubbling, your oil is ready. If it sinks and takes time to rise, the oil needs more heating. If it bubbles too aggressively, lower the heat slightly.
