DIWALI SPECIAL SEV Ingredients: 3 cups Bengal gram flour(Besan) 1/4 cup Homemade Rice flour 1 tsp hot Ghee Oil,for deep frying to grind: 1 heaped tsp Ajwain(Carom seeds) Salt to taste(roughly 2 tsp) Method: • Clean and soak ajwain in water for 10-15 mins. Drain and grind it to a smooth paste with enough salt. Add some water if required while grinding. Strain it through a thin mesh strainer, press the paste with a spoon to get most of the juice and flavour from it. Throw the pulp and reserve the strained water. • Sieve besan and rice flour together. • Use a very fine multi holed disc(disc no-1 in the above pic) of your sev maker. • Fill one portion of the mixed soft dough in the murukku maker and squeeze directly in hot oil in circular motion. Do not make it very thick while squeezing, try to spread in a thin layer. • Make a well in between and then add strained ajwain mixture and melted hot ghee, mix it nicely until the mixture is mixed nicely. Divide the flour into 2-3 portions. • Meanwhile heat oil in a deep heavy bottomed kadai for deep frying. • Sprinkle enough water to each portion separately and make the dough just before frying. The dough should neither be very smooth nor very thick. It should be soft and smooth, the mixture will be slightly sticky. • Fry them over medium-high flame until they cook on one side and the bubbles subsides in the oil and then turn to the other side and fry again.This sev does not take much time to get fried, you do not need to fry until it Remove from oil using a perforated ladle and drain on a colander or kitchen napkin. Repeat the process of sprinkling water and kneading the dough and pressing into hot oil and frying with the remaining portions. • Once it is cooled down to room temperature you can store it in dry air-tight container. You can store it like the swirls or slightly crumble them while storing. Serve it as a snack with tea or top your chaats with crumbled sev. changes its color. Notes: 1. If you like it spicy you can even add 2 tsp Red chilli powder to the dough while kneading or you can soak 10-12 red chillies along with carom seeds(ajwain) and grind to a smooth paste. 2. As the amount of carom seeds we are grinding is less it becomes difficult to grind and hence the addition of salt makes the job bit easier as it increases the volume. 3. This can be stored for 15-20 days or even up to a month and use it in chaats or eat it as it is.
Posted on: Sat, 18 Oct 2014 03:45:18 +0000
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