Makes around 10
Gram Flour/Besan/Chickpea Flour/Kadala Maavu - 2 Cups
Rice flour - 4 tbsp
Chilli Powder - 2 tsp
Salt to taste
Hing - pinch
Turmeric Powder - pinch
Oil - 2 tsp
Oil - for deep frying
How to make?
Mix all the dry ingredients together. Add 2 tsp of oil and crumble the flour.
Add water and knead into a very thick paste like consistency. It would be sticky.
Fill this in the Murukku press with the Sev nozzle (many small holes).
Heat the oil for deep frying on medium heat.
When the oil is hot, press the sev in the hot oil in a circular movement with only one layer.
Small bubbles would appear which indicates the cooking of the sev. When the bubbles lessen, flip the sev and cook on the other side. Once the small bubbles disappear, drain the oil and place the sev on a tissue paper.
Repeat this for the rest of the dough.
Let it cool for 5 - 8 minutes and store in air tight container.
This would remain good for upto one week.
The Sev would take less than a minute to cook on both sides, so take care not to burn the sev.
Omam/Ajwain can also be added, but I did not have any in hand hence did not add.