Wednesday, 26 October 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 oil in a circular motion.
Allow to deep fry till the sizzling sound ceases.
Collect  in a dry bowl.
Repeat the process for the rest of the dough.
Fry the bengal gram, cashews and peanuts to a golden colour.
Mix with the ragi sev in a dry bowl.
Heat the tempering pan, add one spoon of oil .
Add mustard seeds  to splutter.
Add curryleaves and fry them.
Switch off the flame  and sprinkle asafoetida in the oil.
In a mixing bowl, mix everything that is deep fried well.

A perfect healthy snack for the rainy days with hot tea.


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