Garlic Karasev another easy recipe from South India prepared during Diwali festival. Those who love the flavor of garlic will definitely love this garlic flavored sev. As per my friend’s request, I am sharing this flavourful garlic Karasev for this upcoming Diwali festival.
I have already shared Pepper Sev last year. This Sev is very easy to prepare with the available ingredients in the pantry. It takes only half an hour to complete the entire process. Add only the specified amount of garlic, or else it will overpower the taste of Karasev. If you are making in bulk make it in batches. Store Garlic Karasev in an airtight container and use it within a fortnight. Following should be noted while making the Garlic Karasev.
- The proportion of Bengal gram and rice flour used is 2:1.
- Add heated butter to give crispiness and crunchiness to sev.
- Sprinkle little water and knead the dough, if the dough gets tight.
- Always fry the sev on a medium-low heat to golden brown color.
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Now let us see how to prepare this recipe.
- 1 Cup Bengal gram flour
- 1/2 Cup Rice flour Idiyappam flour
- 1 tsp Chili powder
- 1 tsp Sesame seed/Ellu
- 5 Garlic pods
- 1 tbsp Butter
- 1/4 tsp Asafoetida/hing
- oil to deep fry
- salt to taste
- Peel garlic, place it in a mixer and coarsely pulse it. Then add a little water and grind to a smooth paste.
- Sieve rice flour and Bengal gram separately and transfer to a wide bowl. Add sesame seeds, chili powder, hing, salt to taste, melted butter and ground garlic paste. Mix it thoroughly as shown. Then add water little by little and make a smooth dough. It should be neither stiff nor too soft.
- Grease murukku press with oil and fill 3/4th with dough. Now heat the oil. If you put a pinch of batter it should raise immediately. Now bring the flame to medium-low. Press the murukku press in a circular motion directly into the kadai. Do not overlap, just make two or two and a half round.
- Now gently stir the sev until golden brown till the bubble stops and flip to the other side and stir it until golden brown. Repeat the process for the entire dough.
- Once done remove it and place it on a kitchen towel. Let it cool. As we made it in the shape of murukku, break it into small pieces. Store it in an airtight container.
- If you are going to rub dough in a ladle as we do in the traditional method, the dough should be stiff.
- If using murukku press, the dough should be soft like chapati dough but not sticky.
- If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
- Always keep the dough closed with a cloth or lid to prevent it from getting dry.
You might also like Thenkuzhal Murukku, Butter Murukku, Ribbon Murukku, Kara Boondi.
Crispy and crunchy Garlic Karasev is ready to relish with a hot cup of coffee/tea.
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