Sev Video by Tarla Dalal Video by Tarla Dalal
This page has been viewed 117914 times
Preparation Time
2 Mins
Cooking Time
15 Mins
Total Time
17 Mins
Makes
2 cups
Ingredients
For Sev
1 1/4 cups besan (Bengal gram flour)
2 tbsp hot oil
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
salt to taste
oil for greasing
oil for deep-frying
Method
For sev
- To make sev, combine all the ingredients in a deep bowl with approx. 5 tbsp of water, mix well and knead into a soft dough. Keep aside.
- Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid.
- Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper.
- Repeat step 3 to deep-fry the remaining sev in 3 more batches.
- Keep aside to cool for 5 to 10 minutes.
- Transfer the sev into a deep bowl and break into pieces using your fingers.
- Store the sev in an air-tight container and use as required.
Handy tip:
- At step 1, while kneading the dough if you feel that the dough is too sticky, grease your hands with little oil and continue kneading. This will prevent the dough from sticking to your hands.
See step by step images of Sev
