Sugar-Free Kara Sev
Crunchy, spicy, and completely sugar-free, this Kara Sev is a guilt-free indulgence perfect for snack time! Crafted with a combination of besan (chickpea flour) and rice flour, this recipe boasts bold flavors from aromatic cumin, fiery red chili powder, peppery black pepper, and a hint of asafoetida for a deliciously savory kick. The use of hot oil in the dough ensures the perfect crisp texture, while the traditional pressing technique creates beautifully light and airy strands. Fried to golden perfection, this sugar-free Kara Sev is a healthier twist on the classic South Indian snack ideal for those watching their sugar intake without compromising on flavor. Serve it as a tea-time treat or a festive savory delight, and store in an airtight container to enjoy its irresistible crunch for days!
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Ingredients
- 2 cups Besan (chickpea flour)
- 1 cup Rice flour
- 1 teaspoon Cumin seeds
- 1.5 teaspoons Red chili powder
- 0.5 teaspoon Black pepper powder
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 2 tablespoons Hot cooking oil
- 1 cup Water
- 3 cups Oil for frying
Directions
Step 1
In a large mixing bowl, combine the besan, rice flour, cumin seeds, red chili powder, black pepper powder, asafoetida, and salt. Mix thoroughly.
Step 2
Add the hot cooking oil to the dry ingredients. Mix well until the mixture resembles bread crumbs.
Step 3
Slowly add the water to the mixture, a little at a time, and knead into a smooth, yet firm, dough. Ensure there are no lumps.
Step 4
Divide the dough into portions that can easily fit into your sev press or murukku maker.
Step 5
Heat the oil for frying in a deep pan over medium heat.
Step 6
Grease the interior of the sev press with a bit of oil. Fill it with one portion of the dough.
Step 7
Once the oil is hot, carefully press the dough in a circular motion directly into the hot oil, moving from the center outwards. Make sure to keep your hands at a safe distance from the hot oil.
Step 8
Fry the Kara Sev over medium heat. Allow one side to cook until golden brown, then gently flip with a slotted spoon to cook the other side.
Step 9
Once evenly golden brown and crispy, remove the Kara Sev from the oil and place it on a paper towel-lined plate to soak up the excess oil.
Step 10
Repeat the process with the remaining dough.
Step 11
Allow the Kara Sev to cool completely before breaking it into smaller pieces and storing it in an airtight container.
Nutrition Facts
| Serving size | (1389.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7856.9 |
| Total Fat 754.5g | 0% |
| Saturated Fat 107.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2530.5mg | 0% |
| Total Carbohydrate 269.5g | 0% |
| Dietary Fiber 29.2g | 0% |
| Total Sugars 24.3g | |
| Protein 66.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 180.2mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 2258.5mg | 0% |
Source of Calories