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
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.
Video
Notes
1. You can finely grind 6-7 cloves of garlic and add to the dough. 2. Red chili powder can be replaced by freshly ground pepper powder. 3. Sattur sevu stays good for 10 days in an airtight container.
- 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.
