Time and servings
Time and servings
Ingredients
- 1 cup besan / gram flour
- ¼ cup rice flour
- ¼ tsp turmeric / haldi
- pinch of hing / asafoetida
- ½ tsp salt
- ¼ cup water
- oil for deep frying
Instructions
- firstly, in a large mixing bowl take 1 cup besan and ¼ cup rice flour.
- also add ¼ tsp turmeric, pinch of hing and ½ tsp salt. combine well.
- now add ¼ cup water (or as required) and prepare smooth dough. the dough will be slightly sticky, thats normal.
- grease the small holed mould with some oil and stuff dough into it.
- further, press and spread the sev in hot oil forming a circle in the oil and make sure you do not overlap.
- after a minute, flip over and fry the other side.
- finally, drain over kitchen paper to absorb oil and repeat making more sev with the remaining dough.
Step-by-step
1
Firstly, in a large mixing bowl take 1 cup besan and ¼ cup rice flour.
2
also add ¼ tsp turmeric, a pinch of hing and ½ tsp salt. combine well.
3
now add ¼ cup water (or as required) and prepare a smooth dough. the dough will be slightly sticky, that’s normal.
4
grease the small holed mould with some oil and stuff dough into it.
5
further, press and spread the sev in hot oil forming a circle in the oil and making sure you do not overlap.
6
after a minute, flip over and fry the other side and fry well.
7
finally, drain over kitchen paper to absorb oil and repeat making more sev / omapodi with the remaining dough.
Video
Notes
- Firstly, adding rice flour makes sev more crispy.
- Also, add spices like chilli powder to make khara sev recipe.
- Additionally, fry in hot oil, else sev won’t be crispy and will absorb oil.
- Furthermore, make sure to use fresh oil, else sev won’t last long.
- Finally, sev / omapodi stays good for a month when stored in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/plain-sev-recipe-omapodi-recipe/