Homemade Besan Sev Recipe

Crispy and tasty sev made from besan (gram flour). Besan sev is a Vegan, Gluten-free quick, savory Indian snack made during festivals.

It can be served as tea time snack, can be used in many chaat recipes, or made during Indian Festivals like Diwali as a savory snack or to add in different chivda, Namkeen mixture recipes.

Let’s learn to make a No-fail market-style Besan Sev recipe with step by step process and video.

Jump to:

• What is Sev?
• Ingredients required
• Step by step process
• Some Important Notes and pro-tips
• Some More Snacks Recipe –
• Besan Sev Recipe
• Video

What is Sev?

Sev, for those of you who don’t know, is a savory deep-fried noodle made of besan(gram flour).

The batter-like dough is made from Gram flour and is usually seasoned with salt, Hing, and turmeric powder.

Then pressed into the sev maker to form thin noddles. These noodles are directly formed into the hot oil and deep-fried till crisp.

It is also known as Omapodi in some Indian regions.

The process of making the sev is very easy and requires only 5 ingredients.

The most important part of making Sev is the SEV Making Machine.

Sev maker is a kitchen gadget that has been used in Indian Kitchens since ancient times to make various snack recipes like Chakri, murukku, etc. It is easily available in stores in India and On Amazon too.

The sav maker usually comes with different discs for the various sized thickness of sev.

• Very fine (thin sev or Barik sev) – it is known as nylon sev. It is mainly used in chaat recipes like sev puri, ragda patties, dal pakwan. Use this same recipe with a disc w/ very tiny small holes.
• Medium thickness – This verity is mainly used while making namkeens like chivda or making Gujarati Sev tamatar ki sabzi.
• Thick sev – This is eaten as a snack as such or with a cup of tea or coffee. It is called gathiya in Gujarati.

So the cooking time varies on how thick or thin the disc you use to form the sev.

You can also make many variations by adding any kind of flavor to the base dough.

Ingredients required

• Besan/gram flour – Use a fine variety of besan(Gram flour). Coarse flour will get stuck in the sev maker when you press down the sev dough. Plus sieve it well before measuring and using it.
• Spices – In this recipe, you will need very basic spices like salt, turmeric powder, and Hing.
• Oil – You will need oil in making dough as well as in frying the sev. Any type of oil will work here but make sure it is good for high-smock frying. I prefer peanut oil.

Step by step process

First of all, Sieve the Besan(gram flour) well. After sieving, measure the dough for the recipe. We need 5 cups (450 grams) of flour for this recipe. (image 1)

Now take sieved besan along with Hing, turmeric powder, and salt in a large bowl. Mix well. (image 2 and 3)

Add oil and mix it well. (image 4)

Then make the dough by adding little water at a time and make a soft, smooth, thick paste-like dough. Make sure there are no lumps in the dough. (refer to a video in recipe card). (image 5)

It has to be very sticky dough to get the market like sev. You may need to grease your hand halfway through. (image 6)

Now use your sev maker machine with a disk that has tiny small holes. Grease the inside of the sev maker with little oil. (image 7 and 8)

Grease your hands with a little bit of oil. Take some dough and fill the sev Sancha container with prepared dough and close it tightly. (image 9 to 11)

As you twist the handle sev should come out from the bottom holes. If it’s not coming out easily, that means the dough is not perfect. Add a couple of tablespoon water and again mix the dough.

Heat the oil in a pan on medium heat for deep frying. (image 12)

Once the oil is hot, hold the machine over the pan, turn the handle in a circular motion, and thin sev starting to fall into the hot oil. As it falls into the oil, slowly move the machine in a circular motion. (image 13)

As you complete two circles, stop there and reverse the handle a bit to stop coming out.

As soon as you mould the sev, you will notice lots of bubbles.

After a few seconds, you will see it will stop bubbling, meaning it is ready to flip the other side.

Flip it using a slotted spoon and fry it till it becomes crispy. It will take about 1 minute to fry the sev (of course depending on the thickness of the sev). Sev will burn quickly, so keep an eye while frying. (image 14)

Tip – While making sev, hold the sev maker from a little height, else your hand may burn.

Remove it on the paper towel-lined plate. (image 15)

And continue the same process for the remaining dough. Repeat the same with the rest of the dough and fry sev in batches.

Tip – Do not overcrowd the pan or Kadai.

Let it cool completely. Then break it and crush it lightly with your hand and store it in an airtight container.

Some Important Notes and pro-tips

• You can add ajwain as a flavoring or spices like red chili powder, dry ginger powder, etc. in this recipe.
• The consistency of the sev dough is very important. Add water one to two tablespoons at a time and knead well until all the water is incorporated.
• It is important to take a wide vessel while frying. This will help you in frying them easily and they won’t get burnt.
• Sev will continue to crisp up as it cools down after it has been taken out of the hot oil.
• Keep oil at medium-high when adding the sev.
• This recipe is quite easy to make only part to take care of is not to burn your hand or face while frying them and hold the machine tight with your hand.
• Make sure to grease the sev Sancha, its disc, and the handle very well before adding the dough into it.
• Sev will burn quickly, so keep an eye while frying.
• Do not add baking soda into the dough, else sev will turn out oily.
• While making sev, hold the sev maker from a little height, else your hand may burn.

Some More Snacks Recipe –

• Ratlami Sev
• Sev Masoor
• Oats and Papad Chivda
• Bhakarwadi
• Masala Methi Mathri

Warm regards,

Dhwani.