Showing posts from October 26, 2016


Learn how to make ragi kara sev/ragi omapodi mixture/Finger millet spicy sev:


Fingermillet/Ragi flour 250 gms Besan flour 200 gms Asafoetida one pinch Ajwain seeds powder one tablespoon  butter one lemon size Salt to taste Red chilly powder one tablespoon Adequate water Sesame oil to deep fry Bengal gram one cup Fried peanuts one cup Fried cashews one cup Curry leaves 10 nos Mustard seeds one spoon
Sieve the flours and mix well with salt, red chilly powder and asafoetida. Add butter and incorporate it with the mixture of flours. Add adequate water and knead into a non sticky and soft dough. Add the ajwain powder and mix into the dough. Get ready with the murukku press and multi pored disc. Fill the murukku press with one portion of the dough Heat the oil over a medium flame. Check its temperature by splashing  few water drops. When the sizzling sound of water absorption is stopped, note that oil is ready to deepfry the sev.  Fill one portion of the dough and squeeze directly into the o…