Sunday, 27 October 2013

Sev / Omapodi / Plain Sev / Sada Sev


2 Cups Besan
1 Cup Rice Flour
Salt to Taste
2 – 3 Tbsp Butter / Ghee
2 Tbsp Ajwain
3 – 4 Tbsp Hot oil
Oil (for Deep Fry)


1.  Sieve besan and Rice flour and put salt, ghee or butter, hot oil and ajwain and mix well.

2.  Now add water and make dough in a sticky form. (Please be careful dough should be sticky not so watery or hard.)

3.  Now take a small ball by applying water in your hand and put it in sev mould / sev press and press it in an hot oil in a circular motion and once it is done flip it carefully.

4.  Now drain it properly and repeat the process with rest of the dough.

5.  After cooling store it in an airtight container.

This is the Jada sev, for thin sev, process and ingredients are same but you need to make ajwain extract

Ajwain extract:

1.  Firstly dry roast the ajwain and put it in warm water and leave it for 15 – 20 minutes and then pulse it in mixer and drain it.  Your ajwain extract it ready.

*Instead of ajwain use ajwain extract and be careful with water adjust it accordingly.

Dough should be sticky (please be careful)
If you find hard to press sev on oil it means dough is hard then sprinkle little water to loosen the dough.

I used this press (you can use any presser in which you are more comfortable)

*For thin sev we can’t use ajwain as it is be’z the ajwain seeds will block the presser and will not allow the sev to come out.

Thanks and Regards,

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