Ingredients:

• 1.5 kg – besan
• 1/2 kg – Rice flour
• 25 g – chilli powder
• 20 g – Cumin seeds (make a powder)
• 30 g – Garlic pods (make a paste)
• 1 tbsp – Asafoetida (hing)
• Salt to taste
• 1/4 tsp – Turmeric powder

Method:

1. In a big vessel, add besan, rice flour, crushed cumin seeds, asafoetida along with garlic paste, required amount of salt and water.
2. Mix everything well and form a soft dough like it is made for murukku. Knead it gently.
3. Take the dough and scrape it on a large perforated ladle.
4. Deep Fried the strands that fall into boiling oil in a kadai.
5. Strain out the kara sev and keep it aside for 15 minutes before serving. Store in an air tight container.
6. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya