Sev (Sopur Koro) is a snack which looks similar to noodles but not so. This is a crispy one instead of the soft noodles. It is made with Bengal gram flour. We Konkani’s either have it as such or will use it as an ingredient along with other recipes like Mixture, Phova Ukkari, Charmurya Ukkari or you can even make sweet dish out of this sev as in Puffed rice, Groundnut & Sev ladoo.
If you are preparing sev as an ingredient along with other recipes a slight variation in the preparation of sev is followed. I will be mentioning about that in recipes where sev is used. I have also mentioned these variations in this post also.
Ingredients
You need
- 1 cup of Bengal gram flour (Besan)
- 1/4th cup of rice flour
- A pinch of Hing/ Asaofetida
- Water as required for kneading the dough
- Salt as per taste
- Oil for deep frying
- 1/4th Turmeric (for colour) Optional
Method
In a large wide mouth bowl take 1 cup of Bengal gram flour and 1/4th cup of rice flour. Add salt, turmeric powder (optional), a pinch of asafoetida and mix well.
Prepare a smooth but stiff dough by adding little water at a time.
In the mean time heat oil in a pan for deep frying.
Now use a ‘Chakli’ maker machine with disk that has tiny holes as shown in the photograph. Apply oil inside the machine. Fill the machine with dough and close tightly.
Once the oil is hot hold the machine over the pan and turn the handle so that long thin strands of sev will come out and fall into the hot oil. As it falls into the oil slowly move the machine in a circle. Do not make too many layers. Just one circle will do. Fry on a low flame.
Fry on both the sides till it becomes crispy. Once the oil has stopped bubbling the sev is ready to be removed. You can use a sieved ladle to remove it.
Place on a strainer/paper towels to remove excess oil.
Continue the process with the remaining dough.
Allow it to cool properly. When it has cooled completely slightly crush them and store in air tight containers.
Variations in the preparation of Sopur Koro (Sev)
This is the basic recipe for sev that can be had as such. You can add even chilli powder to it as per your taste or you can even add pepper powder too.
Now if you are using sev as an ingredient for other dishes. For Mixture, Phova Ukkari and Charmurya Ukkari you need to follow the basic ingredients as such.
Sev for sweet dishes (Puffed rice, Groundnut & Sev ladoo) you need not have to add asafoetida. The rest remains the same.
Tips
Use fresh Bengal gram flour for the preparation of dough.
While kneading the dough you will find that the batter is sticking to your hands. But do not keep adding water or Bengal gram flour unnecessarily. Keep on kneading and only when you require water you have to add that.
Use fresh oil for frying the sev or else you will get an odd smell and taste.
When I told you that you should make a stiff dough I did not mean that it should be hard as a stone. If it becomes hard you will find it hard to turn the ‘Chakli’ maker machine. The dough should not be too much sticky also.
