Sev recipe – also known as omapodi in tamil, karapusa in telugu – Sev is a crispy snack usually made of gram flour. Sometimes rice flour is also added for an extra crisp texture. It is eaten as it is as a Evening snack or topped over Chaat. It can be made plain or flavored with ajwain, garlic or green chili. The ones made using omam i.e ajwain is called as omapodi.
To make this sev, i used a small quantity of rice flour to keep them extra crisp for few more days. They were crispy, light with a mild flavor of ajwain which compliments the aroma of fried besan. However using rice flour, ajwain, red chili powder are all optional, can be skipped to make plain sev that is used for chaats like sev puri, bhel puri, dahi puri, papdi chaat and many more.
How to make sev
1. Add besan, rice flour, salt, red chilli powder, turmeric to a mixing bowl. If making plain sev for chaat, i suggest using 2 pinches of hing and skip rice flour and red chilli powder.
2. Mix everything well and add hot oil. Addition of hot oil makes them light in texture.
3. Mix well and break up lumps if any.
4. Add water. For omapodi/ajwain flavor, heat half cup water and add 3/4 tbsp powdered ajwain to the water. For garlic or green chilli flavor, add them to a blender and make a fine paste. Add to half cup room temperature water. Stir and Allow to rest for 5 to 10 minutes. Filter the water to the flour.
5. Mix well and add more water as needed. Make a non sticky dough, it should not be dry with cracks as well.
6. Grease the mould and attach the thin or thick sev plate. Take 1/3 portion of the dough and fill the mould. Cover the rest of the dough to prevent drying.
7. Heat oil for deep frying. check if it is hot enough by dropping a small flat piece of dough in the oil. The dough must raise and not sink. There must be enough oil in the kadai to fry else you will miss the even frying. I used 2 cups oil, this may vary depending on the size and shape of your kadai.
8. This step is for beginners. You can also skip this and press the dough directly in the hot oil. Grease a hole ladle (one that is used for frying foods). Press the dough from the mould to make a circular shape. If you have a large ladle you can make a large sized disc. While pressing the dough, you can rest the handle of the laddle on to a utensil the way i did.
9. Dip the ladle in the hot oil. The flame must be medium as the sev is very thin and gets fried quite fast. A very high flame may burn or give a uneven color to them.
10. After few seconds, you can see that the shaped dough comes off from the ladle.
11. Fry until golden and drain them on a kitchen tissue. Reduce the heat slightly until you make your next disc. You can also make 2 discs at one time and fry if there is enough space in the kadai. Make sure there is enough space for them to get fried well.
Break them and store in air tight jars. If using for chaat, then gently break them to smaller size.
Omapodi or sev recipe
Ingredients (1 cup = 240ml )
- 2 cups besan / gram flour / senagapindi
- ½ cup rice flour (2 tbsp extra for extra crisp)
- 3 tsp oil , hot
- turmeric , little (optional)
- salt as needed
- ¾ tsp red chili powder (skip for sev)
- ¾ tbsp ajwain /carom seeds/ vaamu(replace with 2 pinches hing for plain sev)
How to make sev or omapodi
- If making plain sev, skip this step. For flavoring, add ajwain powder to half cup water. Keep aside for 5 to 10 minutes, filter the water and use for kneading the dough. If you like green chili or garlic flavour, blend 3 garlic cloves or 3 green chilies and add to cold water. Strain and use.
- To a large bowl, add flour, salt, chili powder, turmeric and mix well.
- Add hot oil and mix well.
- Add water and make a non sticky dough.
- Heat oil and grease the mould. Fill the dough in the mould. Press it in the hot oil and fry until golden.
- Refill the mould and repeat frying.
- Store them in an airtight jar.
NUTRITION INFO (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes