sev recipes | besan sev | homemade sev | besan sev for chaats | sev for diwali
by Tarla Dalal
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sev recipes | besan sev | homemade sev | besan sev for chaats | sev for diwali | with 20 amazing images.
Sev also called Besan Sev is made from a soft dough of besan (gram flour), oil and spices. The dough is then transferred into a sev press and pressed to form thin strands of sev which are then deep fried.
Like green chutney and khajur imli ki chutney, Sev is also an extremely important ingredient in the preparation of chaat items like Bhel Puri, Sev Puri.
The crispiness of Sev adds to the feel and distinctive taste of chaats. Sev is used as a garnish in many Indian snacks like Aloo Chaat, Poha and Hare Chane ki Chaat.
In fact, if you just top boiled sprouts or grated veggies with Sev, it gives the impression of a chaat item; that is how closely it is related to the chaat family!
Interestingly, this ever popular savoury Homemade Sev is made with minimal ingredients and a simple procedure, which you can easily master with just a little bit of practice.
Also do try other variants like of Sev like Masala Sev, Ribbon Sev, Omapodi, Aloo Bhujia and Palak Pudina Sev.
So, here we show you how to make Sev recipe with detailed step by step photos and video below.
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.
Sev Video by Tarla Dalal
Sev recipe with step by step photos
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Sev also called Besan Sev or Homemade Sev is made off a dough of besan, oil and spices. Besan Sev has the appearance of noodle type deep fried snack. See the collection of recipes using sev which we love. Given below are some very popular recipes using sev.
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To prepare the dough of besan sev, put the besan aka gram flour in a deep bowl.
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Add the hot oil. This provides a crumbly texture to the besan sev.
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Add turmeric powder.
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Add the hing.
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Add salt to taste. To perk up the flavour, to make it spicy, you can add a little red chilli powder and black pepper powder.
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Add approx. 5 tbsp of water.
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Combine all the ingredients and mix well.
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Knead into a soft, smooth dough. 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. Keep aside.
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To prepare the besan sev, keep the oil to heat in a kadhai or a deep non-stick pan.
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Meanwhile, take a sevai machine, fit mold with medium thick hole plate and grease the sev "press" mould with little oil. If you wish to make nylon sev or jini sev then make use of the disc with minutest holes.
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Transfer the dough into the sev press. Press it properly.
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Cover it with the lid.
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To check if the oil is properly hot at the right temperature, drop a small dough ball in the oil. If it comes on top immediately then the oil is very hot. If it comes on top after a long time then the oil is not hot enough. If it comes on top after a few seconds, then the oil is ready to fry the sev.
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Hold the sev press over pan, turn the handle of machine and press out few thin strands of sev into hot oil. As strands are starting to fall into the oil, slowly move machine in a circular motion to form a single layer. Multiple layers will yield uncooked sev. After a single layer, stop there and reverse the handle a bit to stop the sev from coming out.
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Deep-fry on a slow flame till it turns very light brown in colour from the bottom.
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Flip and fry on the other side. Flip and fry multiple times till the sev is evenly cooked from all sides. Do not cook once the bubbling sound stops, as it will just make the sev bitter on over frying.
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Carefully remove the sev with the help of a slotted spoon and drain on absorbent paper.
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Keep aside besan sev ( homemade sev) to cool for 5 to 10 minutes. If not cooled, the sev will be soft and not crispy. Transfer the sev into a deep bowl.
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Break the besan sev ( homemade sev) into pieces using your fingers.
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Store the crispy besan sev ( homemade sev) in an air-tight container and use as required.
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Enjoy the besan sev with a cup of piping hot masala chai. You can even use the homemade besan sev in making chaat like sev puri, sukha bhel, sev usal. You can sprinkle over dahi batata puri, ragda patties, aloo tikki chaat etc. Also, you can use it to make sev tomato shaak, sev murmura.
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If you liked Sev recipe, then see our variations of sev recipes we have for you. Try our masala sev. You can also see the detailed step by step photos of masala sev.
Ingredients for Masala Sev
2 cups besan (bengal gram flour)
2 tbsp hot oil
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/2 tsp red chilli powder
salt to taste
oil for greasing
oil for deep-frying
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Combine all the ingredients in a deep bowl, mix well and knead into a semi stiff dough using enough water. Keep aside.
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Grease the sev "press" with the smallest holes with little oil, transfer the dough into it, press it properly and cover it with the lid.
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Heat the oil in a deep non-stick pan, 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.
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Repeat step 3 to deep-fry the remaining sev in 3 more batches.
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Keep aside to cool the masala sev for 5 to 10 minutes.
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Transfer the masala sev into a deep bowl and break into pieces using your fingers.
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Store masala sev in an air-tight container and use as required.
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If you liked Sev recipe, then see our variations of sev recipes we have for you. Try our palak pudina sev. You can also see the detailed step by step photos of palak pudina sev. Makes 3 cups of sev.
Ingredients of Palak Pudina Sev
3/4 cup rice flour (chawal ka atta)
1 cup besan (bengal gram flour)
1 tbsp oil
salt to taste
1/4 tsp oil for greasing
oil for deep-frying
To Be Blended Into A Smooth Paste
1 cup roughly chopped spinach (palak)
1/2 cup mint leaves (phudina)
1 tbsp roughly chopped coriander (dhania)
1 tsp roughly chopped green chillies
1/2 tsp roughly chopped garlic (lehsun)
2 tsp lemon juice
salt to taste
1/2 cup water
Method of palak pudina sev
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Combine all the ingredients, including the prepared paste in a deep bowl and knead into a soft dough.
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Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid.
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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.
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Keep aside to cool for 5 to 10 minutes.
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Transfer the sev into a deep bowl and break into pieces using your fingers.
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Store in an air-tight container and use as required.
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Nutrient values (Abbrv) per tbsp
| Energy | 42 cal |
| Protein | 1.5 g |
| Carbohydrates | 4.4 g |
| Fiber | 1.1 g |
| Fat | 2.1 g |
| Cholesterol | 0 mg |
| Sodium | 5.4 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
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