Sev can be made in different ways and here I am bringing a very easy recipe to try for this Diwali 2015. This recipe I adapted from a cookbook I have “The Ultimate Collection – A Vegetarian Cookbook. It has lot of interesting recipes. Will try one by one. For now lets get to the making of this Sev.
Jadi Sev is a savory made with just besan. Kara Sev is also the same but they add rice flour to the besan. This is just besan or kadalai maavu with red chili powder, pepper and lime juice along with turmeric. Its so easy to make, not a difficult task & besan is available in everyone’s pantry. Handling rice flour for murukku may be a difficult task for beginners. This is very easy and a quick snack that can be made anytime.
Make this Sev for Diwali. Hope you all will try and let me know if you liked it.
Cuisine: North Indian | Category: Deepavali Recipes/Snacks | Prep time: 5 mins | Cook Time: 10 mins per batch
- Besan – 2 cups
- Turmeric – 1/4 tsp.
- Lemon Juice – 1 tbsp.
- Oil – 2 tbsp.
- Pepper – 1 tsp. (coarsely ground)
- Red chili powder – 1 tsp.
- Water – 1/2 cup (approx.)
- Salt – as needed
- Take all the ingredients ready.
- Heat oil in a flat bottomed vessel.
- Now take besan in a bowl.
- Add salt, red chili powder, turmeric and crushed pepper to the besan.
- Mix everything well.
- Time to add the wet ingredients – lime juice and oil.
- Crumble the oil and lime juice into the besan.
- Now add water little by little to the dough and make it a soft dough.
- Take the three or five holed disc and the murukku press and put the dough in it.
- Now test the oil if the temperature is hot by adding little piece.
- Just press the Sev into the hot oil directly.
- After it gets a bit hard turn it to the other side.
- Reduce the flame and allow to cook until the bubbles subside.
- Drain it in a kitchen towel and after it cools down just break them into pieces.
- Do until all the dough is finished.
- Jadi Sev is ready to be enjoyed with a cup of tea or it can be a treat while you watch a movie.
Note : Adding salt to the besan directly is a bit difficult task for me. So I add salt to the water and make it really salty and then add that salt water to the besan. This makes it easier.
Check the temperature of the oil by putting a small piece into it. It should rise above after being dropped in to the oil.
Don’t over heat the oil – if done then the sev will just become too brown and a burnt smell will come.
Keep the oil at high while pressing the sev into the oil until it becomes a bit hard to flip them and then reduce the flame after flipping them over.
Allow them to cool down completely before storing in an air tight container.
The Jadi Sev is ready and it can be made for this Diwali as a savory. Enjoy your weekend and do try and let me know if it came out well.
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