Aug 28, 2013

Oma Podi / Plain Sev / Sev Recipe / Carom Seed Flavoured Sev


I have missed posting so many traditional snack recipes in my blog. One of the common one which we make in our house is sev. It is so simple to make and takes very little effort and ingredients. But it taste so yummy. A perfect snack to accompany your evening tea or coffee. Since today is krishna jayanthy, i thought of sharing the recipe with you. Sorry i couldn't compile the krishna jayanthy recipes for you this time..


This is a non spicy one, which kids relish a lot. I will soon post the spicy version of sev soon. I will be posting couple more traditional snack recipe soon. So keep looking for it.



Preparation Time : 15  mins
Cooking Time: 1 to 1.5 min for each batch
Serves : 5 to 6

Ingredients:

Gram Flour / Besan / Kadalai Mavu - 1 cup
Rice Flour / Arisi Mavu - 1/4 cup
Ajwain Seeds / Carom Seeds / Omam - 1 tblspn
Butter - 1 tblspn
Hot Oil - 1 tblspn
Asafoetida - 1/2 tsp
Salt to taste
Curry leaf a handful
Oil for deep frying
Water - as needed

Method:

Take gram flour, rice flour, salt, butter, hot oil, asafoetida in a bowl. Rub with your fingers so it resembles crumble.

Now take carom seeds in a mixer, Add in water and blend them. Strain them.

Pour this water over the gram flour mixture and make into a dough.

Now take your sev press and drop the dough in it. Cover the press.

Heat oil for deep frying. Press the handle so you get fine threads. 

Fry this in hot oil for a min. When the shh sound stops drain them.

Fry curry leaves in hot oil till crispy. Drain this and put over the fried sev.

Press it with your hands so it breaks into small pieces.

Store in a air tight container.

Pictorial:
Take all your ingredients
Take gram flour in a bowl

Add in rice flour

Salt

Butter

Hot oil

Asafoetida
Use your fingers to rub them

They will resemble crumble

Now take ajwain in a blender

Add some water

Blend them

Strain them



This is the carom seed water

Add that to the flour
Form into a dough

Now take your sev press

It has fine holes in it

Put the dough inside this

Close it up

Heat oil for frying

Press them
You will get fine sev threads

Fry in hot oil till crispy

When the shhh stops in the oil

Drain them

Now throw a handful of curryleaf in hot oil

Fry till crispy

Drain

Put over sev

Press with your hands to break them

Enjoy

12 comments:

  1. Perfectly made aarthi, we havenot tried adding curry leaves, nice twist

    ReplyDelete
  2. Hi Aarthi
    congrats for ur little one. Surprised by ur true spirits. Take care.God bless u &little one with lots of joy.
    Anamika

    ReplyDelete
  3. I would love to try this. Something new. Sounds yummy!

    ReplyDelete
  4. I love sev well who wouldn't so good nicely made ☺

    ReplyDelete
  5. Is tat rice floor roasted

    ReplyDelete
  6. What is asafoetida?

    ReplyDelete
  7. @AnonymousIt is called as hing..a very pungent spice.

    ReplyDelete
  8. Mam, Is the sev press can be used for preparing murukku ?
    is it stainless steel or aluminium or indolium murukku maker ? suggest me good murukku maker

    ReplyDelete
  9. @renukait is brass. it is my trusty murukku and idiyappam maker

    ReplyDelete

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