Plain sev recipe - Here is another delicious crispy snack which is made during Deepavali festival. Plain sev is often made with different versions in all over India for regular use as well as festive occasions. There are many variations of sev like potato sev, tomato sev, palak sev, plain sev etc. There are two versions of making plain sev.
In the first version, sev is made using only besan (split bengal gram flour) and in another version it is made by using rice flour in combination with besan. I have adopted the second method. Either way it tastes great. This is a simple and easy snack which requires only few ingredients which is readily available in the kitchen.
Usually, it is served with number of mouthwatering sweets like karanji, dry fruits barfi, badam barfi, doodh peda, besan ladoo, wheat flour ladoo, rava ladoo and snacks such as khara sev, tikhat shankarpali, sweet shankarpali and chakli. While preparing the dough for plain sev, make sure that it should not be too stiff or too watery. To make a crispy sev, you need to knead the dough to thick and smooth consistency.
In the first version, sev is made using only besan (split bengal gram flour) and in another version it is made by using rice flour in combination with besan. I have adopted the second method. Either way it tastes great. This is a simple and easy snack which requires only few ingredients which is readily available in the kitchen.
Usually, it is served with number of mouthwatering sweets like karanji, dry fruits barfi, badam barfi, doodh peda, besan ladoo, wheat flour ladoo, rava ladoo and snacks such as khara sev, tikhat shankarpali, sweet shankarpali and chakli. While preparing the dough for plain sev, make sure that it should not be too stiff or too watery. To make a crispy sev, you need to knead the dough to thick and smooth consistency.
Some other interesting snack recipes in this space
Plain Sev Recipe

Cook time : 15 mins
Total time : 30 mins
Recipe type : Savoury Snack
Cuisine : Indian
Author : Vidya Chandrahas
Ingredients
- 2 cups split bengal gram flour / besan
- 1/2 cup rice flour
- 1½ tsp ajwain / carom seeds
- 3/4 tsp salt or as required
- 1 tbsp butter
- Oil for deep frying
Method
- Grind the ajwain with 1/4 cup of water to a smooth paste. Transfer the paste to a bowl and set aside.
- Put the besan in a large bowl. Add the rice flour and salt. Mix well till both the flour and salt combine well.
- Add the butter and ajwain paste. Knead it to a smooth dough adding little bit of water.
- Take a chakli maker mould and fix small whole plate to it. Fill the above prepared dough till 3/4 part of the mould and fix the lid.
- Heat oil in a pan and press the sev directly in the oil. Fry the sev on low flame till crispy and golden in colour. Drain oil and allow it to cool.
- When it comes to room temperature store in an airtight container. The plain sev can be stored for about 10 - 12 days.
Plain sev - step by step pictures
1. Grind the ajwain with 1/4 cup of water to a smooth paste. Transfer the paste to a bowl and set aside.
2. Put the besan in a large bowl. Add the rice flour and salt. Mix well till both the flour and salt combine well.
3. Add the butter and ajwain paste. Knead it to a smooth dough adding little bit of water.
4. Take a chakli maker mould and fix small whole plate to it. Fill the above prepared dough till 3/4 part of the mould and fix the lid.
5. Heat oil in a pan and press the sev directly in the oil. Fry the sev on low flame till crispy and golden in colour.
6. Drain oil and allow it to cool. When it comes to room temperature store in an airtight container. The plain sev can be stored for about 10 - 12 days.
Good post . Thanks for sharing
ReplyDeleteMy all time favorite.. Looks crispy
ReplyDeleteAdvance Diwali Wishes Vidya
Sowmia - Sowmia's Galley
love plain sev..yumm with tea
ReplyDeletePerfect Diwali snack.well explained thanks for sharing the recipe
ReplyDeleteSev looks very crispy and tempting..will try soon
ReplyDelete