Sev is a noodle type crispy snack made from gram flour. It is particularly used in many Indian food and snack preparations as main ingredient or garnishing agent. It can be prepared at home very easily. This recipe uses Sevai Machine to prepare it at home. This machine comes with many pre-fabricated molds to prepare sev of varying thickness. We recommend to use mold which prepares thinnest strands.
1/2 cup + 2 tablespoons Water (more or less, as needed)
Salt
Oil (for deep frying)
Steps:
Sieve the gram flour in a large bowl. Add black pepper powder, asafoetida, red chilli powder, turmeric powder, hot cooking oil and salt and mix well.
Add approx. (1/2 cup + 2 tablespoons) water (more or less) as needed in small quantities and make smooth and soft dough. Taste for the salt and add more if required.
Take a sevai machine, fit mold with thinnest hole and grease its entire inner surface with oil, fill it with prepared dough and close its lid tightly.
Heat oil in a deep frying pan or kadai over medium heat for deep frying. Hold machine over pan, turn handle of machine and press out thin strands into hot oil. As strands are starting to fall into the oil, slowly move machine in a circular motion (like preparing jalebi).
Deep fry both sides for around 2 minutes on a medium flame until it becomes crisp and light brown. Drain and take it out using perforated spoon and transfer to plate.
Repeat same process for remaining dough. Let it cool down at room temperature for 10-15 minutes before breaking it into pieces. Store in an airtight container and use it for up to 2 weeks.
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Measure and keep all the ingredients ready for the besan sev. Sieve the besan and keep aside.
For making the sev, you will require the discs with slightly larger holes. Grease the chakli moulds and the discs with little oil.
Heat 2 cups of oil in a pan or kadai. The oil has to hot before you fry the sev. You can do a small test by adding a piece of dough, if it rises gradually and steadily. Then the oil is hot enough.
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