Making Dough For Sev
Measure and keep all the ingredients ready for the sev. Sieve the besan and keep aside.
Add the sifted besan in a mixing bowl or pan. Add all the spices like - teaspoon turmeric powder, red chilii powder, asafoetida. Also add salt as required. If you are using baking soda then add it now.
Mix everything very well. Make a small depression in the center of the flour. Keep aside.
Heat 2 tablespoons oil in a small pan.
Now pour the hot oil in the center.
Allow the oil to cool. Once the oil has become warm, then rub the oil with the flour mixture.
Mix well, that the entire mixture should appear like bread crumbs.
Then add 2 tablespoons water and begin to knead.
The dough should be soft and smooth. If the dough becomes sticky then add some gram flour and knead again. If the dough is dry or hard, then add a few teaspoons of water.
Cover the dough with a damp cloth and keep aside for 10 to 12 minutes.
After 10 to 12 minutes, remove the damp cloth and knead again for a minute.
Making Besan Sev
For making the sev, you will require the discs with medium holes. Grease the chakli moulds and the discs with little oil.
Place the greased disc towards the bottom of the cylindrical sev maker.
Rub a bit of oil in your hands. Take a part of the dough and roll it into a log and gently place in the sev maker. Cover the sev maker with the lid.
Frying Sev
Heat 2 cups of oil in a pan or kadai. The oil has to hot before you fry the sev. You can do a small test by adding a piece of dough, if it rises gradually and steadily. Then the oil is hot enough.
In the hot oil, directly press the sev maker to make sev. Move in a circular motion so that sev is equally distributed.
The oil will sizzle as soon as it comes in contact with the sev.
Once the base has turned golden and become crisp, then gently turn over and fry the other side.
Fry until the color changes to golden and the besan sev becomes crisp and the oil stops sizzling.
With a slotted spoon remove the fried besan sev from the oil.
Place the fried sev on paper towels to absorb excess oil.
Repeat the same with leftover dough. Once they come to room temperature, then break the sev. Store into an air-tight container. The sev should last for about a month.
Serve the tikha sev as a tea time snack.
