Masala Sev / ಮಸಾಲಾ ಸೇವ್

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Again, one more recipe from my Kannada blog. For those people who are chaat lovers, sev must be familiar. Because sev is the main ingredient which enhances the taste of chaat items. My mom prepares sev at home and she will prepare mixture using the sev. It will be very nice with a cup of tea or coffee. This sev will be slightly different from the store bought sev. That's why I renamed it as Masala Sev! It will be little more thicker than the store bought sev and will have a nice aroma of spices. This is the recipe from my mom. If this sev is there in my stock, I will use it for all the chaat items which I prepare.

Preparation Time: 40 minutes
Besan flour - 4 cups
Pepper - 1 spoon
Cumin seeds - 1/2 spoon
Carom seeds - 1/2 spoon
Green chillies - 3 (according to taste)
Ginger - 1 inch
Pinch of asafoetida
Salt to taste
Oil for deep frying

Grind the pepper, cumin seeds, carom seeds, green chillies, ginger and asafoetida into smooth paste using required amount of water.
Filter the paste using the tea filter. Add some more water while filtering. This filtered water is for preparing the dough.
Heat 5 - 6 spoons of oil and pour it on the besan flour. Add salt and mix it. Now, add the filtered water little by little and prepare a smooth dough. 
Dough will be bit sticky since we are working with the besan flour.
Heat the oil in a heavy bottom pan. Fill the dough into the greased mould and press it into the hot oil. Within 2 - 3 minutes, sev will get cooked.
Turn it on both the sides and fry until you get the golden color. Then, transfer it to a tissue paper for cooling.
Continue the same process for rest of the dough.
Press the sev bundle with your palms and make it into small pieces. Store it in an air tight container.
You can eat this sev as it is, or use them for chaats or mixture preparation.
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