Traditional Savories like Murukku, Ompodi (Sev), Ribbon Pakoda are some of the dishes that Amma makes for many festivals apart from Deepavali. Its more like she feels she has to make this often for the kids to enjoy our Indian snacks.
Krishna Jayanthi / Janmashtami / Gokulashtami is one of the festivals she observes and makes elaborate dishes as well. I only go and help her with the cooking. Since Hubby dear anyway does an elaborate pooja, I never had a reason to venture to that quarters.
Janmashtami falls on August 14th this year and I thought I will share a traditional snack that’s made during this day.
We normally make the Sev or Ompodi with Rice flour and the Dough is easy to handle. However, this time we decided to use just Besan to make the sev, just as the ones we get for Chaats. We didn’t add chili powder either. The dough was very tough to manage and I ended up adding more water to make it almost semi liquid. When the dough is in this condition, you need to Press it quickly in one direction, else you will end up having a lump or rather a bajji in the oil.
The Sev was good to munch on its own, or you can use it as topping for other dishes. I even used it for Pani Puri and it was really good.
Our regular Sev or Omapodi is a mix of Besan and Rice flour, we also make a Pesara Karapusa / Moong Dal Ompodi
Sev Recipe | How to make Sev for Chaat
1 cup Besan / Chickpea flour
1 tsp Ghee
1 tsp Ajwain/ Vaamu powder
1/8 tsp Asafoetida Hing
Salt to taste
Water as required
Cooking Oil for deep frying
Method to prepare:
Wash and soak the ajwain for 10 mins, then grind using water. Sieve the liquid and you can use that water. You can also dry roast and make a powder.
In a bowl, sieve the besan, ghee and salt. Mix well. Then add the ajwain water, hing and mix together.
Slowly add water and mix well to get a loose dough that is soft enough to pass through the press. When you press down you should get it flowing easily but not very loose at the same time.
Meanwhile get the press ready. Fill the press with the dough, the consistency of the mix will be more like a batter than a thick dough.
Heat a pan with oil., when it becomes very hot, simmer the flame. Take the filled in press and directly press over hot oil in a circular movement for about 3 -4 circles.
Cook over medium flame and turn over to ensure both sides are cooked to golden colour.
Once done, remove to a kitchen towel.
Since this dough is only with besan, it becomes very difficult to press, so adding little more water will help.
- 1cup Besan / Chickpea flour
- 1tsp Ghee
- 1tsp Ajwain/ Vaamu
- 1/8tsp AsafoetidaHing
- Salt to taste
- Water as required
- Cooking Oil for deep frying
- Wash and soak the ajwain for 10 mins, then grind using water. Sieve the liquid and you can use that water. You can also dry roast and make a powder.
- In a bowl, sieve the besan, ghee and salt. Mix well. Then add the ajwain water, hing and mix together.
- Slowly add water and mix well to get a loose dough that is soft enough to pass through the press. When you press down you should get it flowing easily but not very loose at the same time.
- Meanwhile get the press ready. Fill the press with the dough, the consistency of the mix will be more like a batter than a thick dough.
- Heat a pan with oil., when it becomes very hot, simmer the flame. Take the filled in press and directly press over hot oil in a circular movement for about 3 -4 circles.
- Cook over medium flame and turn over to ensure both sides are cooked to golden colour.
- Once done, remove to a kitchen towel.
Since this dough is only with besan, it becomes very difficult to press, so adding little more water will help.
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The post Sev Recipe | How to make Sev for Chaat appeared first on Cooking 4 all Seasons.
