This is a spicy version of the traditional sev. I have already traditional sev recipe. This taste great but it is a little spicy.
Coconut Milk Murukku
Wheat flour murukku
Hope you will give this a try and let me know how it turns out for you.
Preparation Time : 15 mins
Cooking Time: 1 to 1.5 min for each batch
Serves : 5 to 6
Gram Flour / Besan / Kadalai Mavu – 1 1/2 cup
Rice Flour / Arisi Mavu – 1 cup
Ajwain Seeds / Carom Seeds / Omam – 1 tblspn
Chilli Powder – 1 tblspn
Butter / Oil – 2 tblspn
Asafoetida / Hing / Kaya Podi – 1/2 tsp
Salt to taste
Oil for deep frying
Water – as needed
Take gram flour, rice flour, salt, chilli powder, butter, 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.
Press it with your hands so it breaks into small pieces.
Store in a air tight container.
|Now take ajwain in a blender|
|Add some water|
|Take gram flour in a bowl|
|add rice flour|
|add chilli powder|
|add in ghee|
|add ajwain water|
|knead to a dough|
|Now take your sev press|
|It has fine holes in it|
|Put the dough inside this|
|Close it up|
|squeeze it in hot oil|
|keep going in a round motion|
|fry till crispy|