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16 Comments

  1. Dear Dassana,

    I have made your sev recipe a few times now! Everyone loves it! I cannot thank you enough for your recipes and making it accessible! I also made your murrukku a few times, same results, really tasty!

    Side note, since I started fasting two years ago after a long break, my only source for fasting recipes has been your site. All your recipes are accurate and came out exactly as you described. Your website is my most trusted source, and I look forward to make more of your Indian recipes.5 stars

  2. Hey Mrs Dassana,
    I made the recipe today and happy to have succeeded but my sev is not crispy. Could you tell me why and what is my mistake.
    I’m very sorry, my english is bad because I’m french
    Thank you very much5 stars

    1. Not a problem Rose. It can be due to the dough being very soft or frying for less time or frying in oil which is not hot enough. Also, as soon as the sev cools, they should be stored in an air-tight container. Keeping them open at room temperature will soften them. I hopes these tips help.

  3. I have tried many of your recipes and I have not failed. Thank you for detailed information and perfect measurements.
    stay Blessed.5 stars

  4. Thank you Dassana. I love sev and selected your recipe to try my hand at it and voila it came out so wicked. Thank you. Keep it up.5 stars

  5. Dear Amitji
    I just wanted your guidance for what can i use to replace onion and garlic in recipes…. i have been replacing onion with cabbage and garlic with a little ginger. I would love if you help me with some suggestions.
    I have been following a lot of recipes and i love the recipes you post as all are healthy and successful.
    Thanks a lot for these rocking recipes!!!5 stars

    1. chandni, firstly thank you. for onions and garlic substitute a pinch of hing (asafoetida) is used. this is because hing mimics the flavors of both onion and garlic. additionally whole spices like cloves, cinnamon, green cardamoms, tej patta, cumin seeds can also be used along with hing.

  6. In the ingredients list you mention 2tsp water, however in the method and pictures you say 2tbsp, please clarify

  7. Hi.. I make sev in similar way.. but it never turns out as light and tasty as the ones bought outside. Turns out a bit rough and tastes different.. Any suggestions?
    Also, could u post popular MysorePak sweet recipe? Thanks 🙂

    1. sahana, could be due to less moisture or water in the dough. if the dough is semi soft or hard, then the sev will turn out dense. also you can add a pinch of baking soda, which will give some lightness in the texture. adding hot oil or ghee also helps in a light crisp texture.

      i hope to add mysore pak recipe before diwali.

  8. Your website is simply amazing mam..I tried alot items and came out very well…Thank you very much for sharing such delicious mouth watering recipies…5 stars