What sev is
Sev is a crisp, thin, noodle-like snack made from gram flour (besan) dough that is pressed through a perforated mold into hot oil. It is eaten by the handful as a snack, scattered over chaat, or cooked into curries. It is especially associated with Gujarat and Madhya Pradesh, but versions appear across India.
Types of sev
- Plain besan sev: the most common, with a mild gram flour and turmeric flavor.
- Nylon sev: extremely fine strands, often used as a garnish.
- Ratlami sev: a spicier version associated with the town of Ratlam in Madhya Pradesh, usually seasoned with black pepper, cloves and other spices. Recipes vary.
- Lasun (garlic) sev: flavored with garlic.
- Thicker sev: used in dishes such as sev tamatar, where it is softened in gravy.
- Omapodi: a south Indian relative of sev, typically flavored with carom seeds (ajwain).
Names and details differ by region and by shop, so if a recipe says a certain name, check which disc and spices it uses.
Basic besan sev recipe
You need a sev maker (also called a sev sancha or murukku press) with a small-hole disc. A potato ricer or similar press can work in a pinch, though results may vary.
Ingredients
- 1 cup gram flour (besan)
- 2 tablespoons hot oil, plus more oil for frying
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt, adjusted to taste
- 1/4 teaspoon carom seeds (ajwain) or chili powder, optional
- 2 to 3 tablespoons water, added a little at a time
Method
- Sift the gram flour into a bowl to remove lumps.
- Add salt, turmeric and ajwain or chili powder. Pour in the hot oil and rub it into the flour until crumbly.
- Add water a spoonful at a time and knead into a smooth, soft dough. It should be pliable, slightly softer than chapati dough.
- Grease the press, fit the small-hole disc and fill the chamber with dough.
- Heat oil in a deep pan over medium heat. To test, drop in a pinch of dough; it should rise steadily without browning immediately.
- Press the dough directly into the oil in a circular motion.
- Fry for roughly a minute until light golden and the sizzling slows, flipping once briefly if needed.
- Remove with a slotted spoon, drain on paper towels and cool completely before storing.
Tips for crisp, even sev
- Dough texture matters. Too stiff and it is hard to press; too wet and strands break or turn greasy.
- Mind the oil temperature. If too cool, sev absorbs oil. If too hot, it browns outside before drying inside.
- Work in small batches so the oil temperature does not drop.
- Watch the bubbles. Vigorous bubbling means moisture is cooking out; when it quiets, the sev is usually done.
- Cool completely before packing. Warm sev loses crispness in a closed container.
- Take care with hot oil. Keep a lid nearby and never leave a pan of oil unattended.
Dishes made with sev
- Sev puri, bhel puri and other chaats: sev is the signature crunchy topping. See our guide to vegetarian chaat recipes.
- Sev tamatar: a tomato-based Gujarati curry in which sev is added near the end so it softens a little.
- Sev usal or misal-style toppings: a spicy sprout or pulse curry topped with sev.
- Poha and upma garnishes: a handful of sev is common on top of poha, a flattened rice breakfast dish. See traditional Indian breakfast foods.
- Idli chaat: try it over fried idli pieces from our leftover idli ideas.
- Simple salads and raita: a sprinkle gives crunch; see Indian side dishes for more pairings.
Storing sev
Store completely cooled sev in an airtight container at room temperature, away from moisture. Homemade versions are usually best within a couple of weeks. If it softens, a few minutes in a warm oven may recrisp it. If it smells rancid or stale, discard it.
FAQ
Can I make sev without a sev maker?
You can try a piping bag with a cut tip or a clean potato ricer, but shaping thin, even strands without a proper press is difficult.
Is sev gluten-free?
Plain besan sev is made from chickpea flour, which does not contain gluten, but some commercial brands use added flours or are produced alongside other products. Check labels if you need to avoid gluten.
Why is my sev hard instead of crisp?
Dough that was too stiff, strands that are too thick or oil that was too hot are the usual causes.