Recipe Contributed By: Anupriya Sinha, Pune |
Fine besan – 2 cup
Raw rice flour – 2 tbsp
Oil – 1 tbsp for shortening(moyan)
Sodium Bicarbonate – ¼ tsp
Salt – as per taste
Turmeric powder – ¼ tsp (optional)
Pepper powder – ¼ tsp
Chilli powder – as per taste
Water – ¼ cup or as required
Oil – as required for deep frying
1. Sieve besan to remove lumps.
2. Add the other ingredients, except water, and mix well.
3. Sprinkle little water at a time and knead to a moderately soft dough (similar to that of roti).
4. Grease your hands with a little oil and finish kneading, so that the dough does not stick to your hands while working with it. Allow to stand covered for 10 minutes.
5. Grease your Sev maker (use the fine sev attachment), fill the dough and close it.
6. Heat sufficient oil in a pan and extrude out sev directly in the oil, making 2-3 rounds.
7. Fry on low to medium heat to get uniform browning, as desired.
8. You will get continuous rings of sev, which can be broken after taking out from the oil and cooling down to room temperature.
9. Serve as a snack with tea or coffee.