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 then do check:

• murukku recipe
• potato sev
• shankarpali recipe
• butter murruku
• chakli recipe

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sev recipe

Author:Dassana Amit

Prep Time:15 minutes

Cook Time:20 minutes

Total Time:35 minutes

Course:snacks

Cuisine:gujarati,indian

Servings (change the number to scale):4

5 from 3 votes

this sev recipe is made from besan (gram flour) and hence also known as besan sev. these are crisp sev made from besan and spices. this is a quick, savory snack prepared during diwali.

INGREDIENTS FOR sev recipe

(1 CUP = 250 ML)

• 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

making dough for sev

• measure and keep all the ingredients ready for the besan sev. sieve the besan and keep aside.
• 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.

making 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.

frying sev

• 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 leftover 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.

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how to make sev recipe

preparing sev dough

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.

making sev

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 the dough and fry sev in batches. do not overcrowd the pan or kadai.

once the besan sev 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.