sev recipe with step by step photos. crisp, thick and tasty sev made from besan (gram flour) and spices. besan sev is a quick, savory snack prepared during diwali.
this is again my mom’s recipe of making besan sev recipe. the taste of this besan sev is medium spiced and the texture is crisp. sev can be served as tea time snack or made for diwali as a savory snack.
i made a small batch for the blog, but the recipe can be easily doubled or tripled. being a fried snack, sev has a good shelf which can extend a couple of months. but do make sure to store them in an air-tight jar.
you will require a chakli press for making this sev. the discs with slightly larger holes will be required for this sev. the spices can be adjusted as per your taste and preference. i have not added baking soda in the recipe, but you can add a pinch of it, if you want.
if you are looking for more diwali snacks recipes then do check:
besan sev recipe card below:
sev recipe
INGREDIENTS FOR sev recipe
- 1 cup besan (gram flour)
- ⅛ teaspoon turmeric powder (haldi)
- ½ teaspoon red chili powder (lal mirch powder)
- 1 pinch asafoetida (hing)
- ¼ teaspoon carom seeds (ajwain)
- ½ teaspoon salt or add as required
- 1 pinch baking soda, optional
- 2 tablespoons hot oil to be added in the dough
- 2 tablespoons water to be added in the dough or add as required
- 2 cups oil for deep frying
HOW TO MAKE sev recipe
prepping:
- measure and keep all the ingredients ready for the besan sev. sieve the besan and keep aside.
making dough for sev:
- add the sifted besan in a mixing bowl or pan. add all the spices like - teaspoon turmeric powder, red chili powder, carom seeds, asafoetida. also add salt as required. if you are using baking soda then add it now.
- mix everything very well. make a small depression in the center of the flour. keep aside.
- heat 2 tablespoons oil in a small pan.
- now pour the hot oil in the center.
- allow the oil to cool. once the oil has become warm, then rub the oil with the flour mixture.
- mix well, that the entire mixture should appear like bread crumbs.
- then add 2 tablespoons water and begin to knead.
- the dough should be soft and smooth. if the dough becomes sticky then add some gram flour and knead again. if the dough is dry or hard, then add a few teaspoons of water.
- cover the dough with a damp cloth and keep aside for 10 to 12 minutes.
- after 10 to 12 minutes, remove the damp cloth and knead again for a minute.
frying besan sev:
- for making the sev, you will require the discs with slightly larger holes. grease the chakli moulds and the discs with little oil.
- place the greased disc towards the bottom of the cylindrical sev maker.
- rub a bit of oil in your hands. take a part of the dough and roll it into a log and gently place in the sev maker. cover the sev maker with the lid.
- heat 2 cups of oil in a pan or kadai. the oil has to hot before you fry the sev. you can do a small test by adding a piece of dough, if it rises gradually and steadily. then the oil is hot enough.
- in the hot oil, directly press the sev maker to make sev. move in a circular motion so that sev is equally distributed.
- the oil will sizzle as soon as it comes in contact with the sev.
- once the base has turned golden and become crisp, then gently turn over and fry the other side.
- fry until the color changes to golden and the besan sev becomes crisp and the oil stops sizzling.
- with a slotted spoon remove the fried besan sev from the oil.
- place the fried sev on paper towels to absorb excess oil.
- repeat the same with left over dough. once they come to room temperature, then break the besan sev. store into an air-tight container. the sev should last for about a month.
- serve the besan sev as a diwali savory snack or tea time snack.
RECIPE TIPS
- you can add more spices as per your requirements to make a spicy sev.
- recipe can be easily doubled or tripled.
- you can add a pinch of baking soda also.
TRENDING RECIPE
how to make sev recipe:
1. measure and keep all the ingredients ready for the besan sev. then sieve the besan and keep aside.
2. mix the sifted besan in a mixing bowl. add ⅛ teaspoon turmeric powder, ½ teaspoon red chili powder and ½ teaspoon salt or as required.
3. also add ¼ teaspoon carom seed (ajwain) and a pinch of asafoetida (hing). if you are using baking soda then add it now.
4. mix well.
5. heat 2 tablespoons of oil in a small pan.
6. make a small depression in the center of the flour.
7. now pour the hot oil in the center.
8. allow the oil to become warm.
9. when the heat of the oil is enough to handle, then begin to rub the oil in the besan mixture. be careful as the oil is hot, so let it cool down till it becomes warm. then begin to mix till you get a breadcrumb like texture in the mixture.
10. add 2 tablespoon of water.
11. start kneading the dough.
12. the dough should be soft and smooth. if the dough becomes sticky then add some besan (gram flour) and knead again. if the dough is dry and hard, then add a few teaspoons of water and then knead again.
13. cover the dough with a damp cloth and keep aside for 10 to 12 minutes.
14. after 10 to 12 minutes, remove the damp cloth and knead again for a minute.
15. for making the besan sev, you will require the discs with slightly larger holes. grease the chakli moulds and the discs with little oil. place aside.
16. place the greased disc towards the bottom of the cylindrical mould.
17. rub a bit of oil in your hands. take a portion of the dough. roll it into a log and gently place in the sev maker vessel.
18. cover the sev maker with its lid.
frying sev:
19. heat 2 cups of oil in a pan or kadai. the oil has to hot before you fry the sev. you can do a small test by adding a piece of dough, if it rises steadily and gradually, then the oil is hot.
20. in the hot oil, directly press the sev maker to make sev. move in a circular motion so that sev is equally distributed.
21. the oil will sizzle as soon as it comes in contact with the sev.
22. when one side is golden and crisp, then gently turn over and fry the other side.
23. fry until the color changes to golden and the sev appears crisp. the oil will also stop sizzling once the sev has fried well. remove with a slotted spoon from the oil.
24. place the fried sev on paper towels to absorb excess oil.
25. repeat the same with the rest of dough and fry sev in batches. do not over crowd the pan or kadai.
once the besan come to room temperature, break them and store in an air-tight container. the sev should last for about a month. serve the besan sev as a diwali savory snack or tea time snack.
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!!!
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.
In the ingredients list you mention 2tsp water, however in the method and pictures you say 2tbsp, please clarify
thats a typo connie. its 2 tablespoon water. thanks for letting me know. i will update in the post.
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 🙂
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.
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…
thanks a lot raksha.