Another one of my Diwali favourites is the Ribbon Sev or Ribbon Pakoda as we call it!! Again, a simple preparation, the key is to get the dough right..
Ingredients : (Makes about 250gms of Sev)
Bengal gram flour (Besan) - 1 cup
Rice flour - 1/2 cup
Salt to taste
Red Chili Powder - 1/2 tsp
Clarified butter (Ghee) - 2 tsps
Method :
1. Sieve together Besan, rice flour and chili powder into a clean and dry bowl.
2. Dissolve the salt in a little water, take care to add a little first, lest it becomes too salty.
3. Add ghee, salt dissolved in water and knead into a soft dough using enough water.
4. Heat oil over medium heat for frying. Stuff a little dough into a murukku or sev press with the Flat sev plate fitted in.
5. Place a large flat slotted ladle on a plate and squeeze out a portion of the dough on to it. Make any shape you desire. Dip the ladle into the hot oil and let slide out. Fry on low to medium heat till light golden brown. Remove to drain excess oil. Once cooled to room temperature store in an air-tight container.
RIBBON SEV
Ingredients : (Makes about 250gms of Sev)
Bengal gram flour (Besan) - 1 cup
Rice flour - 1/2 cup
Salt to taste
Red Chili Powder - 1/2 tsp
Clarified butter (Ghee) - 2 tsps
Method :
1. Sieve together Besan, rice flour and chili powder into a clean and dry bowl.
2. Dissolve the salt in a little water, take care to add a little first, lest it becomes too salty.
3. Add ghee, salt dissolved in water and knead into a soft dough using enough water.
4. Heat oil over medium heat for frying. Stuff a little dough into a murukku or sev press with the Flat sev plate fitted in.
5. Place a large flat slotted ladle on a plate and squeeze out a portion of the dough on to it. Make any shape you desire. Dip the ladle into the hot oil and let slide out. Fry on low to medium heat till light golden brown. Remove to drain excess oil. Once cooled to room temperature store in an air-tight container.
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