Nut-Free Kara Sev
Discover the irresistible crunch of Nut-Free Kara Sev, a popular South Indian snack that's perfect for munching any time of the day. Made without nuts, this crispy delight combines gram flour and rice flour for a light yet satisfying texture, spiced to perfection with red chili powder, black pepper, and a hint of asafoetida. Carefully crafted into thin strands using a sev maker, each piece is deep-fried to golden perfection, resulting in a wonderfully crunchy treat that pairs beautifully with tea or coffee. The recipe is quick to prepare, taking only 20 minutes of prep followed by 40 minutes of cooking, and yields enough to serve a crowd—or to enjoy throughout the week! Nut-Free Kara Sev is an excellent snack for those with nut allergies, offering all the savory indulgence without any compromises.
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Recipe Information
Ingredients
- 250 grams Gram Flour (Besan)
- 100 grams Rice Flour
- 1 teaspoon Red Chili Powder
- 1 teaspoon Black Pepper
- 0.5 teaspoon Asafoetida (Hing)
- 1 teaspoon Salt
- 1 tablespoon Oil
- 150 milliliters Water
- 500 milliliters Vegetable Oil (for frying)
Instructions
In a large mixing bowl, combine the gram flour, rice flour, red chili powder, black pepper, asafoetida, and salt.
Mix the dry ingredients thoroughly. Then, add 1 tablespoon of oil and mix until the oil is evenly distributed.
Slowly add about 150 milliliters of water, little by little, while mixing to form a soft dough. The dough should be smooth and pliable, but not sticky.
Meanwhile, heat 500 milliliters of vegetable oil in a deep frying pan over medium heat.
Shape the dough using a sev maker or an idiyappam press fitted with a medium-sized holes disc.
Once the oil is hot, directly press the dough into the oil from the sev maker in a circular motion, keeping a safe distance from the hot oil.
Fry the sev until it turns golden brown and crispy, ensuring to flip sides occasionally for even cooking.
Remove the fried sev from the oil with a slotted spoon, allowing excess oil to drain back into the pan, and place them on a paper towel-lined plate.
Repeat the process with the remaining dough, ensuring not to overcrowd the frying pan.
Once cooled completely, break the sev into smaller pieces and store in an airtight container to maintain its crispiness.
Nutrition Facts
Calories |
5756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.3 g | 680% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2529 mg | 110% | |
| Total Carbohydrate | 228.4 g | 83% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 25.2 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2266 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
