Last Updated on August 4, 2017
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 - ¼ cup
Ajwain Seeds / Carom Seeds / Omam - 1 tblspn
Butter - 1 tblspn
Hot Oil - 1 tblspn
Asafoetida - ½ 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:
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| Take all your ingredients |
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| Take gram flour in a bowl |
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| Add in rice flour |
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| Salt |
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| Butter |
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| Hot oil |
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| Asafoetida |
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| Use your fingers to rub them |
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| They will resemble crumble |
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| Now take ajwain in a blender |
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| Add some water |
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| Blend them |
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| Strain them |
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| This is the carom seed water |
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| Add that to the flour |
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| Form into a dough |
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| Now take your sev press |
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| It has fine holes in it |
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| Put the dough inside this |
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| Close it up |
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| Heat oil for frying |
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| Press them |
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| You will get fine sev threads |
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| Fry in hot oil till crispy |
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| When the shhh stops in the oil |
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| Drain them |
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| Now throw a handful of curryleaf in hot oil |
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| Fry till crispy |
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| Drain |
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| Put over sev |
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| Press with your hands to break them |
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| Enjoy |
Rumana Ambrin
I love this a lot.....
Raks anand
Perfectly made aarthi, we havenot tried adding curry leaves, nice twist
Anonymous
Hi Aarthi
congrats for ur little one. Surprised by ur true spirits. Take care.God bless u &little one with lots of joy.
Anamika
Pretend Chef
I would love to try this. Something new. Sounds yummy!
Happys Cook
Crispy sev
Janani
I love sev well who wouldn't so good nicely made ☺
Jessy
Is tat rice floor roasted
Aarthi
@JessyYes it is roasted
Anonymous
What is asafoetida?
Aarthi
@AnonymousIt is called as hing..a very pungent spice.
renuka
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
Aarthi
@renukait is brass. it is my trusty murukku and idiyappam maker
Sana
What is hot oil?
Aarthi
it is just oil which is heated
Soujanya
Hi Aarthi,
If we were to double or triple the amount of besan, do we increase the ajwain amount with the same ratio? So if I add 2 cups of besan, do I add 2 tbsp of ajwain? Thanks