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.

Ingredients:

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

Method:

• 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!!!