I’ve got one of those quintessential Diwali snacky treats for you in this post of mine. Call it Besan Sev or Karasev or just Sev, these medium-thick, crispy and tasty spiced strands are just a thing of awesomeness. Gram flour (besan), some spices and seasonings are turned into a dough and fried to a golden perfection. This Sev recipe is also quick and isn’t any rocket science to get done with. I’d say, save this Sev Recipe for a yummylicious homemade snack.
Table of Contents
What is Sev
Sev is a fried snack made with a dough of lentil flours, spices, herbs and seasonings. Besan Sev is one of the most popular variants and thus, also an important part of all those Diwali binge sessions.
To explain what a Sev Recipe basically is – this is nothing but a soft, smooth, spiced and seasoned dough majorly of gram flour (besan/chana dal flour), added to a chakli maker and pressed into thick strands or noodles in hot oil, which fries them to a golden crunchy, munchy snack.
You can consume the Besan Sev just as it is or as a tea-time snack. However, many chaat dishes like Sev Puri and Bhel Puri also use it as a finishing topping. In Bihar and Uttar Pradesh, you may be able to enjoy it with sweetened boondi.
If you are in Indore in Madhya Pradesh, the poha there will be topped with a special Indori Sev. Whatever it is, Sev does bring an added texture of oomph in any dish, it becomes a part of. I’ve got this Indori Poha recipe as well for you to try.
While this Sev Recipe is the one that will give you thicker strands of a spiced gram flour dough, there are other regional variations (like thinner and even more thick, and with a variety of ingredients) that you will come across in different parts of India.
Today, most of these types of Sev are also available at any good grocery store in your city or even online. Some popular ones include the Nylon Sev, Mota Sev, Ratlami Sev, Palak Sev, Tomato Sev, Aloo Bhujiya Sev and Rajgira Sev.
More on Sev Recipe
This Sev Recipe is again my mother’s recipe. This Besan Sev is medium spiced and the texture is super crisp. You can also refer to it as Masala Sev or Karasev since spices like turmeric powder, red chili powder, asafoetida and carom seeds are added in it. You can also make Karasev if you intend to mix it in a Mixture Recipe.
These spices can definitely be adjusted as per your taste and preferences. Also, whether to add the baking soda or not in this Sev recipe is a personal choice. I have not added it while making the Karasev, but you can for sure. Hence, I have mentioned it as optional in the ingredients list as well.
You will also require a chakli press for making this Sev. The discs with slightly larger holes will be required for this particular recipe. Although, I made a small batch while for documenting it for the blog post. But if you want to make for more number of people, scale the recipe accordingly.
Being a fried snack, Besan Sev has a good shelf-life, which can extend up to a couple of months. However, make sure to keep it packed in air-tight jars or boxes. Another similar recipe that you can try out is this South Indian style Omapodi.
How to make Sev
Make Dough
1. Measure and keep all the ingredients ready for Besan Sev. Then, sift 1 cup gram flour (besan) and set aside.
2. Add the sifted gram flour in a mixing bowl. Also, add ⅛ teaspoon turmeric powder, ½ teaspoon red chili powder and ½ teaspoon salt or as required.
3. Add ¼ teaspoon carom seeds (ajwain) and a pinch of asafoetida (hing). If you are using baking soda, then add it now.
4. Mix well.
5. Heat 2 tablespoons of oil in a small pan.
6. Make a small depression in the center of the gram flour mixture.
7. Now, pour the hot oil in the center.
8. Allow the oil to become warm.
9. When the heat of the oil is enough to handle, begin to rub the oil in the flour mixture till you get a breadcrumb like texture in the mixture.
10. Add 2 tablespoons water.
11. Start kneading the dough.
12. The dough should be soft and smooth. If the dough becomes sticky, add some gram flour and knead again. If the dough is dry and hard, add a few teaspoons water and knead again.
13. Cover the dough with a damp cloth and keep aside for 10 to 12 minutes.
Make Karasev
14. After 10 to 12 minutes, remove the damp cloth and knead again for a minute.
15. For making the Karasev, you will require the discs with slightly larger holes. Grease the murukku or chakli moulds and the discs with little oil. Place aside.
16. Place the greased disc towards the bottom of the cylindrical mould.
17. Rub a bit of oil in your hands. Take a portion of the dough. Roll it into a log and gently place in the sev maker vessel.
18. Cover the sev maker with its lid.
Fry Besan Sev
19. Heat 2 cups oil in a pan or kadai on medium heat. The oil has to hot before you fry the Sev.
You can do a small test by adding a piece of dough. If it rises steadily and gradually, then the oil is hot.
20. In the hot oil, directly press the sev maker to make Sev. Move in a circular motion so that Sev is equally distributed.
21. The oil will sizzle as soon as it comes in contact with the Sev.
22. When one side is golden and crisp, gently turn over and fry the other side.
23. Fry until the color changes to golden and the Sev appears crisp. The oil will also stop sizzling once the Karasev has fried well. Remove with a slotted spoon from the oil.
24. Place the fried Sev on paper towels to absorb excess oil.
25. Repeat the same with the rest of the dough and fry Karasev in batches. Do not overcrowd the pan or kadai.
26. Once the Besan Sev comes to room temperature, break them and store in an air-tight container. It should last for about a month. Serve the Besan Sev as a Diwali savory snack or tea time snack.
Expert Tips
- For spicier Karasev, increase the quantity of spices to suit your palate.
- Adding the baking soda is optional. In case you are adding it, add it after adding the carom seeds and asafoetida.
- For best results, your dough should be soft and smooth. If it is sticky, add some more besan and knead again. If it is dry and hard, add few teaspoons more of water and knead again.
- You can make flavor variations in this Sev Recipe by adding spinach and mint puree, just spinach puree, green chilies or green chili paste, garlic paste, lemon juice, etc. in the dough.
- Go ahead, scale the recipe without any hesitation for making a larger batch of this scrumptious snack.
More Diwali Snacks To Try!
Evening Snacks
Evening Snacks
Evening Snacks
Evening Snacks
If you’ve tried this recipe, please rate it in the recipe card or leave a comment below – I’d love to hear your feedback. For more vegetarian inspiration, sign up for my email updates or follow me on Instagram, Youtube, Facebook, Pinterest or X.
Sev Recipe | Karasev | Besan Sev
Ingredients
- 1 cup gram flour (besan)
- ⅛ teaspoon turmeric powder
- ½ teaspoon Red Chili Powder
- 1 pinch asafoetida (hing)
- ¼ teaspoon carom seeds (ajwain)
- ½ teaspoon salt or add as required
- 1 pinch baking soda – optional
- 2 tablespoons hot oil – to be added in the dough
- 2 tablespoons water – to be added in the dough or add as required
- 2 cups oil for deep frying or add as required
Instructions
Making dough
- Measure and keep all the ingredients. Sieve the gram flour and set aside.
- Add the sifted besan in a mixing bowl or pan. Add all the spices like – teaspoon turmeric powder, red chili powder, carom seeds, asafoetida. Also add salt as required. If you are using baking soda then add it now.
- Mix everything very well. Make a small depression in the center of the flour. Set aside.
- Heat 2 tablespoons oil in a small pan.
- Now pour the hot oil in the center.
- Allow the oil to cool. Once the oil has become warm, then rub the oil with the flour mixture.
- Mix well, that the entire mixture should appear like bread crumbs.
- Then add 2 tablespoons water and begin to knead.
- The dough should be soft and smooth. If the dough becomes sticky then add some gram flour and knead again. If the dough is dry or hard, then add a few teaspoons of water.
- Cover the dough with a damp cloth and keep aside for 10 to 12 minutes.
- After 10 to 12 minutes, remove the damp cloth and knead again for a minute.
Making karasev
- For making the karasev, you will require the discs with slightly larger holes. Grease the chakli moulds and the discs with little oil.
- Place the greased disc towards the bottom of the cylindrical sev maker.
- Rub a bit of oil in your hands. Take a part of the dough and roll it into a log and gently place in the sev maker. Cover the sev maker with the lid.
Frying sev
- Heat 2 cups of oil in a pan or kadai on medium heat. The oil has to hot before you fry the sev. You can do a small test by adding a piece of dough, if it rises gradually and steadily. Then the oil is hot enough.
- In the moderately hot oil, directly press the sev maker to make sev. Move in a circular motion so that sev is equally distributed.
- The oil will sizzle as soon as it comes in contact with the sev.
- Once the base has turned golden and become crisp, then gently turn over and fry the other side.
- Fry until the color changes to golden and the besan sev becomes crisp and the oil stops sizzling.
- With a slotted spoon remove the fried besan sev from the oil.
- Place the fried sev on paper towels to absorb excess oil.
- Repeat the same with leftover dough. Once they come to room temperature, then break the besan sev. Store into an air-tight container. The sev should last for about a month.
- Serve the karasev as a diwali savory snack or tea time snack.
Notes
- You can add more spices as per your requirements to make a spicy sev.
- You can add a pinch of baking soda also.
- Fry the karasev in moderately hot oil.
- Recipe can be easily doubled or tripled.
Nutrition Info (Approximate Values)
This Sev Recipe from the archives first published in October 2016 has been updated and republished on 21 October 2022.
Dear Dassana,
I have made your sev recipe a few times now! Everyone loves it! I cannot thank you enough for your recipes and making it accessible! I also made your murrukku a few times, same results, really tasty!
Side note, since I started fasting two years ago after a long break, my only source for fasting recipes has been your site. All your recipes are accurate and came out exactly as you described. Your website is my most trusted source, and I look forward to make more of your Indian recipes.
Thank you Reshma. Glad to know that the recipes are successful. Also thanks for the trust and really felt nice reading your comment. Thanks again.
Hey Mrs Dassana,
I made the recipe today and happy to have succeeded but my sev is not crispy. Could you tell me why and what is my mistake.
I’m very sorry, my english is bad because I’m french
Thank you very much
Not a problem Rose. It can be due to the dough being very soft or frying for less time or frying in oil which is not hot enough. Also, as soon as the sev cools, they should be stored in an air-tight container. Keeping them open at room temperature will soften them. I hopes these tips help.
I have tried many of your recipes and I have not failed. Thank you for detailed information and perfect measurements.
stay Blessed.
Thanks a lot Vina for the feedback on the recipes and also for the kind wishes.
Thank you Dassana. I love sev and selected your recipe to try my hand at it and voila it came out so wicked. Thank you. Keep it up.
thanks rajesh for the rating as well as a positive review on sev recipe. glad to know. happy cooking.
Dear Amitji
I just wanted your guidance for what can i use to replace onion and garlic in recipes…. i have been replacing onion with cabbage and garlic with a little ginger. I would love if you help me with some suggestions.
I have been following a lot of recipes and i love the recipes you post as all are healthy and successful.
Thanks a lot for these rocking recipes!!!
chandni, firstly thank you. for onions and garlic substitute a pinch of hing (asafoetida) is used. this is because hing mimics the flavors of both onion and garlic. additionally whole spices like cloves, cinnamon, green cardamoms, tej patta, cumin seeds can also be used along with hing.
In the ingredients list you mention 2tsp water, however in the method and pictures you say 2tbsp, please clarify
thats a typo connie. its 2 tablespoon water. thanks for letting me know. i will update in the post.
Hi.. I make sev in similar way.. but it never turns out as light and tasty as the ones bought outside. Turns out a bit rough and tastes different.. Any suggestions?
Also, could u post popular MysorePak sweet recipe? Thanks 🙂
sahana, could be due to less moisture or water in the dough. if the dough is semi soft or hard, then the sev will turn out dense. also you can add a pinch of baking soda, which will give some lightness in the texture. adding hot oil or ghee also helps in a light crisp texture.
i hope to add mysore pak recipe before diwali.
Your website is simply amazing mam..I tried alot items and came out very well…Thank you very much for sharing such delicious mouth watering recipies…
thanks a lot raksha.