- Servings:
- Preparation time: 10 minutes.
- Frying time: 5-6 minutes(each batch).
- Total time: 16 minutes.
Swami Dayanand sarasawati, who guided his followers from darkness to a bright life passed into eternity on a Deepawali day.
Deepawali atmosphere is on, so we will go to the traditional cooking route and feast on classic delicacies. Celebrate this Deepawali with traditional south Indian mouth watering treats, rice flour sev (Bhujia). People still love, the delicacies which were favourites in early days.
Ingredients:
- Rice flour: 2 ½ cup
- Besan: 1 cup
- Salt: 1 teaspoon
- Hot oil: 1 serving spoon
- Chilli powder: 3 teaspoon
- Ajwain (Thymol seeds) powder: 2 teaspoon
- Refined oil: for deep frying
Preparation:
For making dough:
- Take a wide vessel; pour rice flour, Besan, hot oil, salt, chilli powder, and ajwain powder mix well by rubbing between palms, add water in small quantity and knead them, if required, put some more water till the dough becomes soft.(The dough can be made in food processor also).
- Divide the dough into 2-3 equal parts and roll each part into a cylindrical shape.
- Take sev maker, apply oil inside. Fill the maker with dough.
Method:
- Heat oil in a fry pan on medium flame (to check if oil is ready, put a little piece of dough in the oil if it comes up slowly means it is ready, if doesn’t wait for couple of minutes and test again). Now release the sev from the sev maker into the hot oil as shown in photo.
- Deep fry the sev on medium high flame, after they start to come up; slowly turn over. Fry till it becomes light brown in colour. Remove sev from the oil; wait for few minutes to get the oil hot again, Repeat this till all are done. Now, Rice sev is ready to serve. Store Rice sev in an air-tight container.
Rice sev/bhujia (south Indian) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.