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    Home » Vegetarian Starters and Snacks » Sev Recipe | How to make Sev for Chaat

    Sev Recipe | How to make Sev for Chaat

    Published: Jul 19, 2017 · Modified: Sep 23, 2020 by Srivalli · 10 Comments

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    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
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    Sev Recipe | How to make Sev for Chaat

    Sev or Omapodi is a crunchy savory snack made with Besan. You can enjoy this as such or as a topping on various dishes. This recipe is suitable for Chaats.
    Course Snacks
    Cuisine Indian
    By Cook Method Deep Fried
    Occasion Diwali, Krishna Jayanthi
    By Diet Vegetarian
    Dish Type Deep Fried Dishes
    Author Srivalli

    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.

    Notes

    Since this dough is only with besan, it becomes very difficult to press, so adding little more water will help.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
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    Reader Interactions

    Comments

    1. Shobha Keshwani says

      July 20, 2017 at 10:50 am

      Home made sev is always the best.

      Reply
    2. Rafeeda - The Big Sweet Tooth says

      July 20, 2017 at 5:40 pm

      I think I will finish eating this by the time it is done frying, that there will be nothing for chaats... hehe...

      Reply
    3. PJ says

      July 20, 2017 at 11:16 pm

      We usually add a little rice flour. Never tried with besan alone. But this one is for sure a crowd-pleaser!

      Reply
    4. vaishalisabnani says

      July 23, 2017 at 7:07 am

      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.

      Reply
    5. pumpkinfarmfood says

      July 23, 2017 at 10:15 pm

      it looks nice and crunchy , waiting for some occassion to make these, has been a long time

      Reply
    6. Linda says

      July 25, 2017 at 7:27 am

      Hi Srivalli! The blog is looking beautiful - and I love this snack 🙂 All the best!

      Reply
      • Srivalli says

        July 25, 2017 at 12:11 pm

        Thank you for dropping by Linda, Glad you liked the blog 🙂

        Reply
    7. Mayuri Patel says

      July 27, 2017 at 7:24 am

      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.

      Reply
    8. Sapana says

      July 31, 2017 at 1:34 am

      This is how I make sev for tea time snack. So crispy ad yummy.

      Reply
    9. Priya Srinivasan says

      August 24, 2017 at 12:26 pm

      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

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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