Sev is a popular Indian snack made from besan/chickpea flour that is deep-fried into thin, crispy strands. It is known as Sev in Hindi, Omapodi in Tamil and Karapusa in Telugu. It is a versatile ingredient and is often used as a topping or snack on its own.
Sev is a popular Indian snack made from besan/chickpea flour that is deep-fried into thin, crispy strands. It is known as Sev in Hindi, Omapodi in Tamil and Karapusa in Telugu. It is a versatile ingredient and is often used as a topping or snack on its own.
Sev is very popular deep fried snack of crisp noodles usually made with gram flour and spices. It is used as a topping for chaat and breakfasts like poha and upma. A crunchy, tasty and easy to make snack which is perfect with a cup of hot tea.
There are numerous variations of sev that vary in thickness and flavors. Such as Plain sev, Masala sev, Karasev, Ratlami sev, Nylon sev, Aloo bhujia and the list goes on.
Here I am sharing easy Masala Sev recipe with step-by-step instructions and video. This snack recipe is popular during Diwali too. It’s a perfect jar snack. Very addictive! While plain sev is not very spicy, Masala sev is a variant in which a bit of tongue tickling spiciness is introduced using red chili powder.
Recipe video for Masala Besan Sev
If you like this video for Masala Besan Sev, Please subscribe to our Youtube Channel https://www.youtube.com/@CookwithDi11 & don’t forget to click the BELL icon so you can be the first to know when we post a new video.
How to make Masala Besan Sev
In a mixing bowl, add besan, rice flour, red chili powder, turmeric, hing, salt and mix well.
Then add hot oil and mix everything well.
Gradually add water to make a soft, smooth dough. The consistency of dough should be soft but not too sticky.
Heat oil in a pan over medium heat for deep frying.
Grease the sev press or sev maker with little oil. Use the plate/disc with the smallest holes.
Fill the sev maker with prepared dough.
Once the oil is hot, carefully press the dough into the hot oil, moving in a circular motion.
Fry the sev until golden and crisp.
Remove the sev from the oil and drain on a paper towel to absorb excess oil.
Tips :-
Always sift the besan to remove lumps and ensure a smooth, soft dough. This helps the sev come out thin and even when pressed.
Adding a hot oil to the dough will make the sev extra crispy.
The dough should be soft and pliable but not sticky. Add water gradually and knead until the dough has the right consistency.
Let the sev cool completely before storing it in an airtight container. This ensure that the sev stays crispy for a long time.
You can store sev in an airtight container for upto 2-3 weeks.
Masala Besan Sev
Course: SnacksCuisine: Indian6
servings5
minutes30
minutes35
minutesSev is a popular Indian snack made from besan/chickpea flour that is deep-fried into thin, crispy strands. It is known as Sev in Hindi, Omapodi in Tamil and Karapusa in Telugu. It is a versatile ingredient and is often used as a topping or snack on its own.
Ingredients
2 Cup Besan/Gram Flour
1 Tbsp Rice Flour
2 Tsp Red Chili Powder
½ Tsp Turmeric
Salt to taste’
Hing/Asafoetida – a pinch
Water as required
2 Tbsp Hot Oil (for dough)
Oil (for deep frying)
Directions
- In a mixing bowl, add besan, rice flour, red chili powder, turmeric, hing, salt and mix well.
- Then add hot oil and mix everything well.
- Gradually add water to make a soft, smooth dough. The consistency of dough should be soft but not too sticky.
- Heat oil in a pan over medium heat for deep frying.
- Grease the sev press or sev maker with little oil. Use the plate/disc with the smallest holes.
- Fill the sev maker with prepared dough.
- Once the oil is hot, carefully press the dough into the hot oil, moving in a circular motion.
- Fry the sev until golden and crisp.
- Remove the sev from the oil and drain on a paper towel to absorb excess oil.
Notes :-
- Always sift the besan to remove lumps and ensure a smooth, soft dough. This helps the sev come out thin and even when pressed.
- Adding a hot oil to the dough will make the sev extra crispy.
- The dough should be soft and pliable but not sticky. Add water gradually and knead until the dough has the right consistency.
- Let the sev cool completely before storing it in an airtight container. This ensure that the sev stays crispy for a long time.
- You can store sev in an airtight container for upto 2-3 weeks.
