Authentic Sev Recipe- Rice Flour, Sattu & Spicy Garlic Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Sev Recipe – Rice Flour, Sattu & Spicy Garlic Delight

Hey everyone! If you’ve ever snacked on those delightfully crunchy, savory little strands of sev with your chai, you know there’s just something incredibly satisfying about them. Today, I’m sharing my family’s recipe for authentic sev – a blend of rice flour, the wonderfully nutty sattu flour, and a fiery garlic kick. I first made this when I was trying to recreate the sev my grandmother used to make, and after a few tries, I think I finally got it just right! It’s a little bit of effort, but trust me, the homemade taste is so worth it.

Why You’ll Love This Recipe

This isn’t just any sev recipe. We’re using sattu flour, which adds a unique depth of flavour and a lovely texture you won’t find in typical sev. It’s also a fantastic source of protein! Plus, the spicy garlic paste gives it a warmth that’s just addictive. It’s perfect for snacking, adding to chaat, or just enjoying with a cup of tea.

Ingredients

Here’s what you’ll need to make about 3 cups of this delicious sev:

• 1 cup rice flour (approximately 170g)
• 1 cup sattu flour (approximately 150g)
• 0.25 cup besan (gram flour) (approximately 40g)
• 1 teaspoon oil
• Pinch of salt (to taste)
• 6 garlic cloves
• 6 red chillies (adjust to your spice preference!)
• 1 teaspoon fennel seeds

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Sattu Flour: This is the star! Sattu is a roasted gram flour popular in Bihar, Uttar Pradesh, and Jharkhand. It’s incredibly nutritious, packed with protein and fibre, and has a slightly nutty flavour. You can usually find it at Indian grocery stores, or online.
• Oil: Traditionally, groundnut oil (peanut oil) is used for frying sev because of its high smoke point and neutral flavour. However, you can use any neutral-flavoured oil like vegetable oil or sunflower oil.
• Red Chillies: I use Byadagi chillies for a vibrant colour and medium heat. If you like it really spicy, feel free to add some hotter chillies like Guntur chillies! Remember, you can always add more, but you can’t take away the heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that flavourful paste. Grind the garlic cloves, red chillies, and fennel seeds with a little water (about 2-3 tablespoons) to form a really smooth paste. A smooth paste is key for even flavour distribution.
2. In a large bowl, combine the rice flour, sattu flour, besan, oil, and salt. Give it a good mix.
3. Now, add the ground garlic-chilli paste to the flour mixture.
4. Gradually add water, a little at a time, and start kneading the dough. You want a soft, pliable dough that isn’t sticky. The key is to add water slowly – you can always add more, but you can’t take it out! It shouldn’t have any cracks.
5. Fill your murukku press with the dough. If you don’t have a murukku press, you can try using a piping bag with a star nozzle, but the shape will be different.
6. Heat oil in a deep frying pan or kadhai over medium heat. To test if the oil is hot enough, drop a tiny piece of dough into the oil – it should sizzle and rise to the surface immediately.
7. Press the dough into the hot oil in spiral shapes. Don’t overcrowd the pan!
8. Fry the sev on medium heat until it turns golden brown and the bubbling stops. This usually takes about 3-5 minutes.
9. Remove the sev with a slotted spoon and drain on paper towels to remove excess oil.
10. Let it cool completely before storing. This is important – warm sev will become soggy.

Expert Tips

• Dough Consistency is Key: A soft, smooth dough is crucial for crispy sev. Don’t be afraid to knead it well!
• Oil Temperature: Maintaining the right oil temperature is vital. Too hot, and the sev will burn on the outside and remain uncooked inside. Too cold, and it will absorb too much oil and become soggy.
• Pressing Technique: Apply even pressure when pressing the dough through the murukku press for uniform sev strands.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a milder sev, reduce the number of red chillies. For a fiery kick, add a pinch of cayenne pepper or use hotter chillies.
• Regional Variations: In Maharashtra, they often add a pinch of turmeric powder for colour and flavour. In Gujarat, a touch of hing (asafoetida) is common.
• Gluten-Free Adaptation: This recipe is naturally gluten-free as long as your besan is certified gluten-free.
• Baking Option?: While traditionally fried, you can attempt to bake the sev. Shape the sev onto a baking sheet lined with parchment paper and bake at 180°C (350°F) for 15-20 minutes, flipping halfway through. It won’t be quite the same as fried, but it’s a healthier option. My aunt swears by this method!

Serving Suggestions

Sev is incredibly versatile!

• Enjoy it as a standalone snack with a cup of chai.
• Sprinkle it over chaat like bhel puri or dahi puri.
• Add it to upma or poha for extra crunch.
• Use it as a garnish for salads or raitas.

Storage Instructions

Store the cooled sev in an airtight container at room temperature. It should stay crispy for up to a week, but honestly, it never lasts that long in my house! To keep it extra crispy, you can add a few dried red chillies to the container.

FAQs

Let’s answer some common questions:

• What is Sattu flour and where can I find it? Sattu flour is a roasted gram flour, popular in North India. You can find it at Indian grocery stores or online retailers.
• Can I use a different type of flour instead of rice flour? While rice flour is traditional, you can experiment with other gluten-free flours like jowar flour or bajra flour, but the texture will be slightly different.
• How do I prevent the sev from breaking while frying? Make sure your dough isn’t too dry, and the oil temperature is just right. Also, don’t overcrowd the pan.
• What is the best way to store homemade sev to keep it crispy? Store it in an airtight container at room temperature, and add a few dried red chillies to the container.
• Can this sev be made ahead of time? Yes! You can make the sev a day or two in advance and store it in an airtight container.

Enjoy making this delicious and authentic sev! I hope it brings a little bit of Indian flavour to your kitchen. Let me know how it turns out in the comments below!