Description
Kara sev is savory snack of Tamil nadu. Mostly prepared in special occasion , it is very very easy to make….Actually it is made out of vanaspathi and soda….here i have added butter and soda. And instead of boondhi laddle i have used ARI KARANDI(in tamil)/JALLI KARANDI( in tamil) / SLOTTED SPOON IN ENGLISH. Try out and enjoy…| Ingredients | |
|---|---|
| 1½ cup | Besan flour (kadalai maavu) |
| 1 cup | Rice flour (slightly roasted ) |
| 3 T | Urad dhal flour |
| ¼ cup | Butter |
| ¾ tsp | Cooking soda |
| 3 tsp | Pepper and cumin powder (coarsely ground) |
| 1¼ tsp | Red chili powder |
| 1 tsp | Asafoetida powder |
| Salt (as per taste) | |
| Oil for deep frying |
Instructions
Take a wide mouthed vessel, Add Butter and cooking soda. Beat well.
Sieve Besan flour and rice flour together.
With the soda and butter, Mix gram flour, rice flour, salt, asafoetida , powdered pepper and cumin seeds.
Sprinkle water and knead nicely to get a thick sticky dough. Apply oil to your hands to avoid stickiness.
Mostly this dish prepared with special boondhi laddle .Here i have tried out with the available Ari karandi or Slotted spoon.
Slotted Spoon/Jalli Karandi
Heat oil in a kadai or a pan.
To test if the oil is hot enough, drop a small pinch of the dough into it. If it sinks, the oil is not hot enough. If the dough comes to the top with bubbles all around it, then the oil is ready.
Take the slotted spoon, keep it above the oil (not so close to the oil) and pass the dough through it or grate the dough through the laddle into the hot oil. U have to be very careful.
Fry them till they become golden brown.
Butter Kara Sev
Notes
U can mix pepper and jeera as it is, with out grinding also. Here i dont have boondhi laddle so i used this laddle. I have tried out with butter if u like to try it with vanaspathi u can try.
The funniest part is i finished this dish with in half an hour…it was so simple. I Used to think it is very tough.. but its easy..try out..
Comments
11 responses to “Butter Kara Sev”
Could you please tell me what T stands for in ” 3 T – Urad dhal flour” … is it Tablespoon?
looks very good divya
regards
dana
Divya, good explanation, just a small suggestion. Can you update the recipe with cup measure for butter, that will be very helpful. Thanks.
Thanx for the recipe Divya.
Mullai,
Was just looking at the conversion table, it says 1/4 cup of butter is 55 gm.Hope this helps 🙂
http://www.recipegoldmine.com/kitchart/kitchart2.html
Thank u preethika for the help..will update it….thanks again:)
Divya Mubarak
Wow! very nice divya….will try soon.
Divya,
Kara sev procedures well explained, you have taken efforts to explain each and every step to get the right taste and texture. Will try soon.
Thank u friends for ur encouragement….
Divya Mubarak
DIvya kalakals, amma nabagam vara madhri pannitingale…this is my mom’s spl dish…mouthwatering nenachale..
Arthi
Divya, Very nice.. All time fauvorite snack.. Very nice
wowwowowow!!!!!! Superayirukku..i will try this today..for sure!!!!
Sadhana Raveen