Homemade Besan Sev / Farsan
Instructions – Sift the gram flour (besan) and rice flour into a large mixing bowl to ensure there are no lumps. Add the salt, turmeric, red chili powder, and carom seeds. Heat 2 tbsp of oil and pour it over the flour; mix with a spoon until it looks like breadcrumbs. Gradually add water and knead into a soft, smooth, and non-sticky dough. Grease the sev maker (sancha) with a little oil and fit it with the fine or medium hole disc. Fill the cylinder with dough. Heat oil in a deep frying pan (kadai) on medium-high. To test, drop a small piece of dough; it should rise immediately. Press the sev maker in a circular motion directly over the hot oil. Fry for 1-2 minutes until the sizzling sound reduces and the sev turns golden. Flip carefully and fry the other side for 30 seconds. Remove and drain on a paper towel. Once cooled, break the coils into smaller pieces and store in an airtight container.
Ingredients
- Gram Flour (Besan) – 2 cups
- Rice Flour – 1/4 cup (for extra crispiness)
- Oil – 2 tbsp (for the dough) + extra for deep frying
- Turmeric Powder – 1/4 tsp
- Red Chili Powder – 1 tsp (adjust for spice)
- Asafoetida (Hing) – a pinch
- Carom Seeds (Ajwain) – 1/2 tsp (crushed or powdered)
- Salt – to taste
- Water – approx. 1/2 cup (add slowly to reach soft consistency)
- Black Pepper Powder – 1/2 tsp (optional for a spicy kick)
Besan ke Ladoo (Laddu)
Instructions – In a pan add 1 cup Besan / Gram flour / Chickpea flour and start roasting on a low flame. Take 1/8 cup almonds and 5-6 cardamom seeds and grind it to make a fine powder. Add the almond powder to the pan and keep roasting, till the besan gives a nutty flavour. Turn the flame off and add 1/2 cup brown sugar and mix it well. Add 1/4 cup desi ghee (preferred cow milk ghee) and mix it well. Add 1/8 cup warm milk and mix it well. Apply some water on palms and take a small portion of the mixture to make small balls/ ladoos.
Ingredients
- Cups gram flour
- 1/2 cup ghee
- 3/4 cup sugar, powdered
- 1/4 tsp green cardamom, powdered
- For garnishing almonds, blanched
- For garnishing pistachios, blanched
Rava/Sooji Appe/Appam
Instructions – Place semolina in a big bowl. Add the whisked yogurt and mix until well combined. Add salt and curry leaves (and any other vegetables that you want to add). Mix well and let the batter stand for 10 mins. Heat the appam pan on medium-low heat and add just a drop of oil in each of the moulds. Add fruit salt to the appam batter, mix well and immediately pour spoonfuls of batter in each mould. Cover and cook for about 5 mins till the appams are golden-brown from beneath. Flip the appams, cover and cook the other side for 5 mins. Serve hot with chutney or ketchup or let them cool a little before packing in lunch boxes.
Ingredients
- Cups gram flour
- 1/2 cup ghee
- 3/4 cup sugar, powdered
- 1/4 tsp green cardamom, powdered
- For garnishing almonds, blanched
- For garnishing pistachios, blanched