Chawal Ki Sev

Rice flour sev are sun-dried. Fried, they taste delicious.

1. On a high flame, simmer water in a heavy bottomed pan. Add all ingredients in the water, except rice flour.
2. As water starts to boil, add the rice flour. Lower the flame. Whisk the mixture vigorously, till it thickens.
3. Cook till water is absorbed. No lumps should be formed. Switch off the gas. Cover for 2-3 minutes. Cool the mixture.
4. To Make and Deep Fry Sev.
5. Put the cooled mixture in a dough extruder.
6. Press gently and pipe out coils on a clean cloth or mat.
7. Dry under the sunlight for 10-12 days. Store the dried sev in an airtight container. Deep fry in hot oil as required.

Serves : 3 Ready In : 40 Minutes Level : Medium Tithi : Yes Cuisine : Gujrati

Ingredients

• 1 cup rice flour
• 1 teaspoon Cumin seeds
• 1 teaspoon papad khar
• 2 teaspoons green chillie paste
• 4 teaspoons oil
• 2 cups Water
• salt to taste
• oil (to deep fry)
• Special equipment
• dough extruder (sev no sancho)
• plate fitted with holes

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