how to make garlic sev /karasev recipe
Ingredients
- Besan/bengal gramflour - 1 cup
- Rice flour - 1/4 cup
- Oil - Equal quantity of coconut and sunflower oil mixed up for frying
- Chilli powder - 3/4 tbsp
- Salt to taste
- Hing/Asafoetida - 1/2 tsp
- cumin/jeera - 1tsp
- Garlic pods - 4-5
Instructions
- First grind garlic in a mixie by adding water.
- Take besan,rice flour,salt,chilli-powder,hing in a vessel.
- Add garlic water and mix it to a dough consistency.
- Heat a kadai with oil.
- Take a stainless steel perforated ladle and keep some dough over the ladle and press all
- Shave off the dough so that long strips are dropped into the oil.
- Fry in medium flame and take out when cooked.
- Take out when shh sound subsides.
- Take out in a tissue and store.
Notes
The sev will not be crispy when hot it becomes crunchy when cool.
You can use ordinary oil for frying if you are not particular in using coconut oil.
But the real taste comes from this coconut-oil which distinguishes this sev from others.
The dough should be pliable neither too hard or loose.
Should be fried on medium flame.
If you not comfortable using stainless steel perforated ladle use a regular murukku press with round holes,but the sev will come out thick.
You can use ordinary oil for frying if you are not particular in using coconut oil.
But the real taste comes from this coconut-oil which distinguishes this sev from others.
The dough should be pliable neither too hard or loose.
Should be fried on medium flame.
If you not comfortable using stainless steel perforated ladle use a regular murukku press with round holes,but the sev will come out thick.