sev recipe, besan sev recipe
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4.86 from 7 votes

sev recipe

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: snacks
Cuisine: gujarati, indian
Servings: 4
Author: Dassana Amit


  • 1 cup Besan (gram flour)
  • 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


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.


  • 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.