Kara sev

Written by: 7aumsuvai

Kara sev is a spicy and crispy snack that is prepared during festivals. Sattur is the native for ever tasty world famous snack "Kara Sevu" which is a good combination with tea and even as a side dish for food. The "Shunmuga Nadar Mittai kadai" at “Sattur” is very popular in preparing this delicious eatable.

Kara sev


      • 1 cup –  Gram flour/ Besan flour/ Kadalai mavvu
      • 1 cup – Rice flour
      • 2 tsp – Crushed peppercorns
      • 1 tsp – Crushed cumin seeds
      • 1 tbsp – Butter (at room temperature)
      • 1/4 tsp – Asafoetida
      • Salt as needed
      • Oil for deep frying

Kara sev process

Kara sev collage

Preparation method:

  1. Take a mixing bowl, add gram flour, rice flour, crushed peppercorns and cumin seeds, butter, asafoetida along with required salt and water, mix everything well and form a soft dough like we make for murukku.
  2. Fill the murukku press with the dough (use the same plate that we use to make murukku) and press it in hot oil . Do not over crowd it, just press large circles around the frying pan. Do not make layers like we make for murukku.
  3. Fry in medium flame till golden brown, turn over to cook on both sides evenly. Drain the excess oil and break it roughly into pieces. Cool down completely and then store in airtight container.

Kara sev


  • You can also add finely chopped garlic in this recipe. It gives a fantastic flavor to the kara sev.
  • If you want your kara sev to be more spicy and to get hot red color, use 1 tsp of red chilli powder to this recipe. 

Kara sev


  1. very crunchy snack..

  2. Hi I am Sangeetha from Chennai Tamilnadu.

    U really have a fantastic blog here with great traditional recipes. Thanks a lot for sharing and keep up the good work.


    1. Hi sangeetha, thank you so much for visiting my space.

  3. they are cute and crispy.. nice presentation..

  4. Please collect your award from my space @ "http://jopreet.blogspot.in/2012/08/happy-birthday-to-me-my-17th-award.html"

  5. wow .. It's so tempting to have that one now :) and good info/tip on Mittai Kadai!


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