Bengal Gram Flour (Besan, Kadala Maavu) – 1 cup
Asafoetida – 1/4 tsp
Turmeric Powder – 1/4 tsp
Chilly Powder – 1/2 tsp (optional)
Salt – to taste
Water – as needed to make dough (app. 3-4 tblsp)
Oil – for deep frying
1. Mix the bengal gram flour, salt, asafoetida, turmeric powder and chilly powder together.
2. Add enough water and knead it to make a soft, sticky and gooey (but not watery) dough.
3. Add few drops of oil to your palms, to the dough and to the inside of the sev press to reduce the stickiness.
4. In the meantime, heat up the oil in a kadai to fry the sev.
5. Fill the dough into a idiyappam maker or sev press with the appropriate ‘sieve’ – the one with the smallest holes or with slighly bigger holes can be used.
Note :– For purposes like chaats, the thin sev is a must. For enjoying sev(omapodi) as a snack or for making mixtures, either one would do.
6. When the oil is hot enough, press out thin strands of the dough into the hot oil.
7. Deep fry till the sev turns crispy. Generally the sev is done when the vigourous bubbling of the oil subsides.
8. Remove from oil and place on a paper towel to remove excess oil.
9. Cool and store in a air tight container. This is a perfect snack by itself or can be used for making chaats and mixture.
If you want to have sev(omapodi) as a snack by itself, you can add other flavourings in the dough like, ajwain or dried herb powder etc