Sattur sevu recipe | Diwali recipes – Kara sev recipe – Easy sev recipe with full video and step-by-step pictures.
Sattur is a small town on the Southern side of Tamilnadu, in the Virudunagar district. This place is famous for kara sev. They make sev in many flavours. I posted Seeni sev recipe in Jeyashris kitchen a few years back. Traditionally, Kara sev is made by pressing the dough on a perforated ladle. But When I shared Kara sev and Garlic sev I used the murukku press. So this time I thought I would share the traditional method.
I have seen my grandmother doing this method but never thought of attempting it. Today I tried it and it was really nice. I have tasted sattur sevu, since I grew up in Madurai. The texture will be a little smooth and crispy as we add more of besan and less of rice flour. I got the right texture. You can replace red chili powder with freshly ground pepper powder too.
Check out my other interesting Diwali snack recipes Sweet sev , Masala peanuts , sago murukku , Garlic kara sev, Kara sev
- In a mortar and pestle add ajwain and salt.
- Grind this roughly so that ajwain will bring out a nice flavour.
- You can add 1 tsp of cumin seeds instead of ajwain seeds.
- In a bowl add gram flour, rice flour, ground ajwain seeds salt mixture, asafoetida, red chili powder, and 1 tbsp hot oil.
- If you like, add 2 tsp of garlic paste.
- Add water and make a pliable dough.
- If you want you can use thenkuzhal achu and squeeze it into the hot oil.
- But traditionally sattur sevu, is made by pressing the dough on a perforated ladle.
- I wanted to try this method for a long time, have seen my grandmother doing this for making kara sev.
- Take a portion of the dough.
- Place it on a perforated ladle.
- Heat oil in a pan for deep frying, once it is hot lower the flame.
- Keep the perforated ladle on the top of the oil, little closer to the oil pan.
- Using your palms, press the dough.
- Alternatively, you can use a spoon and make a round circle as how we do for boondi.
- The sev pieces will fall into the oil on their own.
- Ensure the dough is not too tight. Let this be soft and pliable.
- Now bring the heat to medium and cook the sev.
- These tiny pieces will get cooked so fast.
- Cook on both sides and take out from the oil.
- Repeat this for the rest of the dough.
- Sattur sevu is ready.
- Store this in an airtight container and enjoy.
- This stays good for 10 days in an airtight container.
- Notes:
- You can finely grind 6-7 cloves of garlic and add to the dough.
- Red chili powder can be replaced by freshly ground pepper powder.
- Sattur sevu stays good for 10 days in an airtight container.
Sattur sevu recipe
Ingredients
- 1 cup besan | gram flour| Kadalai maavu
- ¼ cup rice flour
- 1 tsp oman | ajwain
- Salt as needed
- ¼ tsp asafoetida
- 1 tsp red chili powder
- 1 tbsp oil
- Oil for deep frying
- Water to knead the dough
Instructions
- In a mortar and pestle add ajwain and salt.
- Grind this roughly so that ajwain will bring out a nice flavour.
- You can add 1 tsp of cumin seeds instead of ajwain seeds.
- In a bowl add gram flour, rice flour, ground ajwain seeds salt mixture, asafoetida, red chili powder, 1 tbsp hot oil.
- If you like, add 2 tsp of garlic paste.
- Add water and make a pliable dough.
- If you want you can use thenkuzhal achu and squeeze into hot oil.
- But traditionally sattur sevu, is made by pressing the dough on a perforated ladle.
- I wanted to try this method for a long time, have seen my grandmother doing this for making kara sev.
- Take a portion of dough.
- Place it on a perforated ladle.
- Heat oil in a pan for deep frying, once it is hot lower the flame.
- Keep the perforated ladle on the top of the oil, little closer to the oil pan.
- Using your palms, press the dough.
- Alternatively, you can use a spoon and make a round circles as how we do for boondi.
- The sev pieces will fall into the oil on it own.
- Ensure the dough is not too tight. Let this be soft and pliable.
- Now bring the heat to medium and cook the sev.
- These tiny pieces will get cooked so fast.
- Cook on both sides and take out from the oil.
- Repeat this for the rest of the dough.
- Sattur sevu is ready.
- Store this in an airtight container and enjoy.
- This stays good for 10 days in an airtight container.
