Monday, 12 November 2012

Khara Sev

I have not seen this snack in the Diwali list of savouries at many places. This is rather considered a tea time snack. This is a simple recipe and spicy too.

Gram flour - 200 grams
Rice flour – 75 grams
Red chilly powder – 20 grams
Ajwain (omam) – 5 grams
Cumin seeds (Jeera) – 2 grams
Pepper – 2 grams
Asafotida (hing) – little
Oil – to fry

Turmeric Powder and Salt to taste

  • Dry roast the Ajwain, Cumin seeds and Pepper and powder these coarsely.
  • Sieve the gram flour, rice flour and remove all lumps.
  • In a bowl, mix the gram flour, rice flour, salt, turmeric powder, powdered mixture and hing. Mix evenly.
  • Add little by little water and mix the ingredients to get a dough which can be pressed using the traditional mould.
  • In a large bottomed kadai, pour oil and heat. Check the heat of the oil by dropping a little dough and if it raises immediately then the oil is ready.
  • The mould to be used is called thenkuzhal mould. It has slightly larger holes compared to the oma podi /idiyappam mould.
  • Put the dough in the press and mould and press it in hot oil.
  • Try to make smaller pieces of khara sev if not make a big one like murukku and later break it off.
  • Allow the khara sev to cook in oil . Keep the heat medium to low.
  • Cook the khara sev until the bubbles in the oil stops.
  • Drain and place it on a tissue paper to remove excess oil.
  • Store in a air tight container.

Spick Khara Sev is ready!!!

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