Ingredients:
- Kadalamavu/ Besan flour – 1 cup
- Rice flour – ½ cup
- Asafetida – 1 tsp
- Plain red chili powder – 1 tsp
- Garlic paste – 1 tblsp
- Salt – to taste
- Water – 1/3 – ¼ cup
- Cumin seeds – ½ tsp
- Carom seeds/ omam – ½ tsp
- Hot oil – 1 tblsp
- Cooking oil – to deep fry
Procedure:
- Heat some oil in a pan to deep fry
- In a wide mixing bowl, sieve the besan flour and rice flour along with this add the plain red chili powder, garlic paste, asafetida, cumin seeds, crushed carom seeds, salt, hot oil and mix well (ref pic)
- Now add required amount of water to make a soft pliable dough (ref pic)
- Using a regular karasev mold/ achu //ref pic// (or) you can use traditional sev mold too
- Insert the achu into the murukku press and take some handful of dough and starts pressing it directly onto the hot oil
- Allow it cook under medium flame for about 3-4 mins or until the sizzle sounds off (ref pic)
- The super crunchy and tasty “SATTUR KARASEV” is ready
- Store it in an air tight container for more than 10 days
NOTES/TIPS:
- This is original sattur karasev recipe; traditionally adding fresh garlic paste is their signature in sattur.
- Those who don’t eat garlic, you can avoid that step
