Sev | How to make Sev

By arvinda visani  |  14th Oct 2017  |  
5 from 2 reviews Rate It!
  • Photo of Sev by arvinda visani at BetterButter
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    7

    People

32

2

About Sev Recipe

Sev is very popular crispy type of thin noodles made with Gram flour. It's used in Bhel. Gujaratis use it in tomato curry also.

Sev, a marvellous creation to spice up your day. Sev is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingSev is just too tempting. This amazing recipe is provided by arvinda visani. Be it kids or adults, no one can get away from this delicious dish. How to make Sev is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Sevby arvinda visani. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Sev is just the appropriate recipe to serve as many as 7. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Sev

Ingredients to make Sev

  • besan/Gram flour1 and 1/2 cup
  • turmeric powder 1/4 teaspoon
  • hing 1/4 teaspoon
  • oil 2 tablespoon
  • salt to taste
  • oil for frying

How to make Sev

  1. Add all the ingredients in a deep bowl and mix them properly
  2. Add water and mix well and knead into a soft dough and Keep aside.
  3. Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid.
  4. Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow heat till it turns very light brown in colour from all the sides
  5. Remove them on an absorbent paper. Let them cool completely
  6. Transfer the sev into a deep bowl and break into pieces using your fingers.
  7. Store in an air-tight container and use them as and when required.

My Tip:

Always try to cook on slow heat.

Reviews for Sev (2)

Kamini Pawar2 years ago

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Maanika Hoon2 years ago

very yummy sev! Thanks
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