We always carve for snacks in the evening. Also, for Diwali we used to do many snacks at home. Nowadays, we started buying them at shops and forgot the recipe of these simple savory.
Here is the recipe of plain sev. It can be served plain or as an add on to chat items. It was a fun doing the savory at home. I enjoyed a lot and satisfied with the outcome also.
- Kadalai Maavu/Besan/Chickpea flour – 1 cup
- Rice flour – 1/4 cup
- Omam/Ajwain/Carom Seeds – 1 tsp
- Butter – 1 tbsp
- Hot oil – 1 tsp
- Salt – to taste
- Water – to knead
- Oil – for deep frying
- Dry roast the omam in kadai.
- Grind or pulse the omam in a mixier grinder or mortar pestle to a coarse powder.
- Soak this in 1/8 cup hot water for 30 mins. Pass the mixture through a sieve and extract the decoction and keep aside.
- Heat oil in a kadai.
- Meanwhile in a mixing bowl, add besan, rice flour and salt. Mix it well.
- Now, add the extracted omam decoction, hot oil, melted butter and water as needed.
- Knead it into a soft dough.
- Grease the murukku (chakli) mould with oil and fit the idiyappam (multi fine holed) nozzle.
- Fill the mould with the prepared dough. Check the temperature of the oil by putting a pea-sized dough. If it rises to the top immediately, the temperature is correct.
- Squeeze the dough in a circular motion directly into the hot oil starting from the corner of the kadai and ending at the middle.
- Flip it and cook it well on another side.
- Drain onto a kitchen paper and let it come to room temperature.
- Serve or store in an airtight container.
- I prefer using hot oil as the sev remains crisp.
- Always start kneading the dough after you have put the oil for heating in a kadai, this way the omapodi or sev will maintain the golden yellow color instead of darkening.
- Make sure that the temperature of the oil in uniform and not over hot. Else the sev will darken.
- Always store in an airtight container to maintain the freshness and crispness.
- If you do not have the flours in hand, you can also use the ready made bajji bonda mix from the shops for making, but since the addition of chili powder is high in them, the omapodi will be a bit dark orange or red in color instead of golden yellow.
- Be very careful while adding water as the dough consistency is very important.
- Do not let the dough rest for more time as it will get dry and pressing will be very difficult. If it takes time then cover the dough with a wet cloth. Still, if it is difficult to press through, then sprinkle a little water to loosen the dough.
- I used my idiyappam press as I like my sev to be very fine. You can either use a big hole press or a small one as you like it.
- You get a big murukku kind while you take out it is very brittle so tends to break down to sev by itself.