Sev Recipe | How to make Sev | Omapodi | (Karapusa)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe sev or omapodi. Sev is like thin, crunchy noodles made from chickpea flour. The dough for sev is made from chickpea flour added with salt, and ajwain powder. Then pressed into the sev maker to form thin sev. These are directly pressed into the hot oil and deep-fried till crisp. 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. It is also known as Omapodi in some Indian regions. The process of making sev is very easy and needs less 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.
Check out for other tea time snacks here:
Thattai
Murmura Chivda
Poha Mixture
NamakPara
Pappu Chekkalu
Bhakrwadi
Aloo Bhujia

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Sev Recipe | How to make Sev | Omapodi | (Karapusa)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 15M
Servings: 200 Grms

Sev | Karapusa | Omapodi -- A simple tasty tea time snacks item.

Ingredients:

• 1 Cup Besan/ Chickpea Flour
• 1/4 Cup Rice Flour
• Salt to Taste
• 1 Tsp Red Chilli Powder
• 1/2 Tbsp Ajwain Powder
• Oil For Frying

Procedure:

1. Grind ajwain or carom seeds to make fine powder.
2. In a wide mixing bowl add chick pea flour, rice flour.
3. Add salt, red chilli powder and ajwain powder.
4. Add water little by little to make soft pliable dough.
5. Do not knead the dough.
6. Take care while adding water, we should add water only as much as to make a soft dough.
7. In the muruku maker, fix tiny hole plate.
   
8. Grease the muruku maker with little oil.
9. Take small portion of sev or karapusa dough, fill it in the muruku maker.
10. Heat enough oil for deep frying, in a kadai till the fumes up.
11. Reduce the flame and press karapusa into the hot oil.
12. If you feel it difficult you can press sev on a greased plate and drop it into the hot oil.
13. Cook them till they turn into golden brown color or till the sev floats on oil.
14. It takes very less time to cook, so do not leave if for longer time.
15. Use perforated ladle to take it off from the oil.
16. Drop the sev on an absorbent paper.
17. Repeat the same with the rest of the dough.
18. Once cooled store it in an air tight container.
19. Enjoy sev, omapodi or karapusa with a hot cup of tea.