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You are here: Home / Fried / Oma Podi / Plain Sev / Sev Recipe / Carom Seed Flavoured Sev

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

August 28, 2013 By Aarthi 15 Comments

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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

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Filed Under: Fried, Krishna Jayanthy Special Recipes, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Rumana Ambrin

    August 28, 2013 at 6:42 am

    I love this a lot…..

    Reply
  2. Raks anand

    August 28, 2013 at 7:44 am

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

    Reply
  3. Anonymous

    August 28, 2013 at 12:07 pm

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

    Reply
  4. Pretend Chef

    August 28, 2013 at 1:09 pm

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

    Reply
  5. Happys Cook

    August 28, 2013 at 3:27 pm

    Crispy sev

    Reply
  6. Janani

    August 28, 2013 at 10:48 pm

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

    Reply
  7. Jessy

    October 14, 2014 at 6:26 am

    Is tat rice floor roasted

    Reply
  8. Aarthi

    October 14, 2014 at 6:13 pm

    @JessyYes it is roasted

    Reply
  9. Anonymous

    January 13, 2015 at 3:11 pm

    What is asafoetida?

    Reply
  10. Aarthi

    January 20, 2015 at 9:42 am

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

    Reply
  11. renuka

    October 23, 2015 at 4:14 pm

    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

    Reply
  12. Aarthi

    October 29, 2015 at 5:13 pm

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

    Reply
  13. Sana

    January 27, 2018 at 1:37 pm

    What is hot oil?

    Reply
    • Aarthi

      January 28, 2018 at 4:42 pm

      it is just oil which is heated

      Reply
  14. Soujanya

    November 8, 2018 at 1:00 am

    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

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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