Sev Recipe | Karasev | Besan Sev

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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.

sev served in a black bowl with text layovers.

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.

Step-by-Step Guide

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.

ingredients for sev recipe or karasev.

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.

sifted gram flour, turmeric powder, red chili powder and salt added to a mixing bowl for karasev recipe.

3. Add ¼ teaspoon carom seeds (ajwain) and a pinch of asafoetida (hing). If you are using baking soda, then add it now.

carom seeds and asafoetida added to the mixing bowl for sev recipe.

4. Mix well.

ingredients mixed well with the gram flour.

5. Heat 2 tablespoons of oil in a small pan.

heating oil in a small pan.

6. Make a small depression in the center of the gram flour mixture.

depression made at the center of the gram flour mixture.

7. Now, pour the hot oil in the center.

pouring hot oil into the depression made in the gram flour mixture.

8. Allow the oil to become warm.

letting the oil turn 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.

mixing hot oil in the gram flour mixture to achieve a breadcrumb like texture in the mixture.

10. Add 2 tablespoons water.

adding water in the gram flour mixture.

11. Start kneading the dough.

kneading dough for sev recipe.

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.

mixture kneaded to a soft and smooth dough for besan sev.

13. Cover the dough with a damp cloth and keep aside for 10 to 12 minutes.

dough covered with a damp cloth.

Make Karasev

14. After 10 to 12 minutes, remove the damp cloth and knead again for a minute.

dough for making besan sev.


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.

greased discs and chakli moulds.

16. Place the greased disc towards the bottom of the cylindrical mould.

placing greased disc towards the end of the 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.

portion of dough placed in the sev maker vessel.

18. Cover the sev maker with its lid.

sev maker covered 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.

heating oil in a pan to fry besan sev.

20. In the hot oil, directly press the sev maker to make Sev. Move in a circular motion so that Sev is equally distributed.

pressing sev maker into hot oil to fry besan sev.

21. The oil will sizzle as soon as it comes in contact with the Sev.

frying besan sev in hot oil.

22. When one side is golden and crisp, gently turn over and fry the other side.

frying besan sev till golden and crisp from all sides.

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.

removing fried besan sev from hot oil.

24. Place the fried Sev on paper towels to absorb excess oil.

fried sev placed on kitchen paper towel.

25. Repeat the same with the rest of the dough and fry Karasev in batches. Do not overcrowd the pan or kadai.

frying more sev in hot oil.

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.

sev served in a black bowl with text layover.

Expert Tips

  1. For spicier Karasev, increase the quantity of spices to suit your palate.
  2. Adding the baking soda is optional. In case you are adding it, add it after adding the carom seeds and asafoetida.
  3. 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.
  4. 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. 
  5. Go ahead, scale the recipe without any hesitation for making a larger batch of this scrumptious snack.

More Diwali Snacks To Try!

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karasev served in a black bowl.

Sev Recipe | Karasev | Besan Sev

This spicy Sev Recipe is made from gram flour (besan) and hence also known as Besan Sev or Karasev. These sev have a crispy texture and are a quick, savory snack prepared during the Diwali Festival.
4.91 from 11 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine Indian, South Indian
Course Snacks
Diet Vegan
Difficulty Level Moderate
Servings 4
Units

Ingredients

  • 1 cup gram flour (besan)
  • 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)

Nutrition Facts
Sev Recipe | Karasev | Besan Sev
Amount Per Serving
Calories 243 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 12g
Sodium 383mg17%
Potassium 262mg7%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 87IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.04mg2%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.2mg10%
Vitamin C 0.1mg0%
Vitamin E 6mg40%
Vitamin K 4µg4%
Calcium 17mg2%
Vitamin B9 (Folate) 131µg33%
Iron 2mg11%
Magnesium 51mg13%
Phosphorus 97mg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Sev Recipe from the archives first published in October 2016 has been updated and republished on 21 October 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. I have tried many of your recipes and I have not failed. Thank you for detailed information and perfect measurements.
    stay Blessed.5 stars

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