Besan sev /Ratlami sev
This besan sev is an excellent homemade quick snack and also easy for toddlers to handle. This measurement makes close to 500 gms of sev and it can be kept in an air tight container close to a week. I have added more of Ajwain here because besan might cause digestive issues.
Ingredients:
Besan - 2 cups - 200gms
Ajwain - 1/2 to 3/4th tsp
Jeera + Pepper - Dry roast and coarsely grounded - 11/2 tsp
Kashmiri red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - as per taste
Water - as reqd (to be added in parts )
Refined oil - as reqd (for deep fry)
Steps:
1. In a bowl add besan,ajwain,jeera and pepper mixture,chilli powder , turmeric powder , salt and add water little by little and form a soft dough form. Coat with 1/2 tsp oil at the end so it doesn't turn dry.
2. In a pan add oil needed for deep fry and allow it to get heated well.
3. In the murukku maker place the required holes and coat the inner part of the press with some oil so dough doesn't stick inside. Then take half of the kneaded dough and fill it in the press.
4. When the oil is heated well you can directly make the required shape in the oil or you can do it on an oil paper or ziploc paper and transfer it to the hot oil. But be careful when you transfer it so it doesn't break.
5. Allow it to cook well and flip sided and make sure it turns slightly golden brown and then remove it from oil.
6.Crispy sev is ready to be served.
This besan sev is an excellent homemade quick snack and also easy for toddlers to handle. This measurement makes close to 500 gms of sev and it can be kept in an air tight container close to a week. I have added more of Ajwain here because besan might cause digestive issues.
Ingredients:
Besan - 2 cups - 200gms
Ajwain - 1/2 to 3/4th tsp
Jeera + Pepper - Dry roast and coarsely grounded - 11/2 tsp
Kashmiri red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - as per taste
Water - as reqd (to be added in parts )
Refined oil - as reqd (for deep fry)
Steps:
1. In a bowl add besan,ajwain,jeera and pepper mixture,chilli powder , turmeric powder , salt and add water little by little and form a soft dough form. Coat with 1/2 tsp oil at the end so it doesn't turn dry.
2. In a pan add oil needed for deep fry and allow it to get heated well.
3. In the murukku maker place the required holes and coat the inner part of the press with some oil so dough doesn't stick inside. Then take half of the kneaded dough and fill it in the press.
4. When the oil is heated well you can directly make the required shape in the oil or you can do it on an oil paper or ziploc paper and transfer it to the hot oil. But be careful when you transfer it so it doesn't break.
5. Allow it to cook well and flip sided and make sure it turns slightly golden brown and then remove it from oil.
6.Crispy sev is ready to be served.
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