Traditional Savories like Murukku, Ompodi (Sev), Ribbon Pakoda are some of the dishes that Amma makes for many festivals apart from Deepavali. Its more like she feels she has to make this often for the kids to enjoy our Indian snacks.
Krishna Jayanthi / Janmashtami / Gokulashtami is one of the festivals she observes and makes elaborate dishes as well. I only go and help her with the cooking. Since Hubby dear anyway does an elaborate pooja, I never had a reason to venture to that quarters.
Janmashtami falls on August 14th this year and I thought I will share a traditional snack that's made during this day.
We normally make the Sev or Ompodi with Rice flour and the dough is easy to handle. However, this time we decided to use just Besan to make the sev, just as the ones we get for Chaats. We didn't add chili powder either. The dough was very tough to manage and I ended up adding more water to make it almost semi-liquid. When the dough is in this condition, you need to press it quickly in one direction, else you will end up having a lump or rather a bajji in the oil.
The Sev was good to munch on its own, or you can use it as topping for other dishes. I even used it for Pani Puri and it was really good.
Our regular Sev or Omapodi is a mix of Besan and Rice flour, we also make a Pesara Karapusa / Moong Dal Ompodi
Sev Recipe | How to make Sev for Chaat
Ingredients Needed
- 1 cup - Besan / Chickpea flour
- 1 tsp - Ghee
- 1 tsp - Ajwain/ Vaamu powder
- 1/8 tsp - Asafoetida / Hing
- Salt to taste
- Water as required
- Cooking Oil for deep frying
Method to prepare
- Wash and soak the ajwain for 10 mins, then grind using water. Sieve the liquid and you can use that water. You can also dry roast and make a powder.
- In a bowl, sieve the besan, ghee, and salt. Mix well. Then add the ajwain water, thing, and mix together.
- Slowly add water and mix well to get a loose dough that is soft enough to pass through the press. When you press down you should get it flowing easily but not very loose at the same time.
- Meanwhile, get the press ready. Fill the press with the dough, the consistency of the mix will be more like a batter than a thick dough.
- Heat a pan with oil., when it becomes very hot, simmer the flame. Take the filled in the press and directly press over hot oil in a circular movement for about 3 -4 circles.
- Cook over medium flame and turn over to ensure both sides are cooked to golden colour.
- Once done, remove to a kitchen towel.
- Since this dough is only with besan, it becomes very difficult to press, so adding a little more water will help.
Sev Recipe | How to make Sev for Chaat
Ingredients
- 1 cup Besan / Chickpea flour
- 1 tsp Ghee
- 1 tsp Ajwain / Vaamu
- 1/8 tsp Asafoetida / Hing
- Salt to taste
- Water as required
- Cooking Oil for deep frying
Instructions
- Wash and soak the ajwain for 10 mins, then grind using water. Sieve the liquid and you can use that water. You can also dry roast and make a powder.
- In a bowl, sieve the besan, ghee and salt. Mix well. Then add the ajwain water, hing and mix together.
- Slowly add water and mix well to get a loose dough that is soft enough to pass through the press. When you press down you should get it flowing easily but not very loose at the same time.
- Meanwhile get the press ready. Fill the press with the dough, the consistency of the mix will be more like a batter than a thick dough.
- Heat a pan with oil., when it becomes very hot, simmer the flame. Take the filled in press and directly press over hot oil in a circular movement for about 3 -4 circles.
- Cook over medium flame and turn over to ensure both sides are cooked to golden colour.
- Once done, remove to a kitchen towel.
Shobha Keshwani says
Home made sev is always the best.
Rafeeda - The Big Sweet Tooth says
I think I will finish eating this by the time it is done frying, that there will be nothing for chaats... hehe...
PJ says
We usually add a little rice flour. Never tried with besan alone. But this one is for sure a crowd-pleaser!
vaishalisabnani says
We make only with besan , but it has been long since I made , actually mil was the one to make it . The sev looks perfect for chat , now I am craving to eat some.
pumpkinfarmfood says
it looks nice and crunchy , waiting for some occassion to make these, has been a long time
Linda says
Hi Srivalli! The blog is looking beautiful - and I love this snack 🙂 All the best!
Srivalli says
Thank you for dropping by Linda, Glad you liked the blog 🙂
Mayuri Patel says
Besan sev is such a versatile snack... have it alone, add it chaats and even have it in between two slices of bread. I've never tried making the one with rice flour.
Sapana says
This is how I make sev for tea time snack. So crispy ad yummy.
Priya Srinivasan says
This is appa's favorite snack valli! It is staple for every diwali at home. Even now amma makes a small quantity just for him! My lil one enjoys this next to crunchy muruku, he thinks it is fried noodles! 🙂 That moong dal ompodi looks interesting