Sev / Omapodi
a snack / dip / spread recipe
by Jayalakshmi Rangarajan
I'm Jayalakshmi Rangarajan, a software engineer by profession and a food photographer by passion. I'm currently based out of Memphis, Tennessee. A winner of 16 international food photography awards, I enjoy styling and photographing food and produce. I've worked with leading brands to create images and videos that convey a food story.
Check out my Instagram handle at
@kitchenmusingsbyjay
Sev/Omapodi is a popular Indian snack . It is a deep fried snack made with gram flour /besan/ chickpea flour and a few spices . It can be relished as such or can be used as a garnish/topping in various chaat dishes.
It stays fresh & crisp for upto 2 weeks when stored in an air tight container.
TIME (ACTIVE) | 30 M
TOTAL | 30 M
4 SERVINGS
PRINT RECIPE
SPECIAL EQUIPMENT:
SEV MAKER / SEV PRESS
- To a large mixing bowl, sieve and add gram flour/besan, rice flour, salt, hing and turmeric.
- Mix everything well. Heat 1 tablespoon oil in a small ladle and pour the hot oil to the flour mix. Adding hot oil yields light and crunchy sev.
- Mix the flour gently with a spoon to incorporate the oil. Then add water little by little. Using hands make a smooth dough.
- Grease the mould or sev maker with oil. Use the plate with the smallest holes to make sev. Take 1/3 portion of the dough and fill the mould.
- Meanwhile heat oil in a pan. When the oil is hot enough, squeeze the dough from the mould into the oil. Flip and fry on both sides until it turns golden. Repeat the process for the remaining dough.
- Remove them to a steel colander. Once it cools down, transfer to an airtight container.
Expiry: Stays fresh and crunchy for upto 2 weeks, when stored in an airtight container.
ground
Ground turmeric will impart your dish with a vibrant yellow hue; it will also imbue a mild earthy-sweet flavor with a slight edge of pepperiness. Famously found in curry spice blends.
TRY ME - SAMPLE$0.75
2.5 oz - JAR$5
2.5 oz - REFILL$4
10 oz - REFILL$14
