Wednesday, 5 August 2015

OLI SHEV

Oli (moist) Shev is made from steamed chickpea flour. It does not crisp up like the regular deep fried Sev / Shev hence named thus.

It can be served for breakfast or as a quick afternoon snack. The best part is it can be made in advance and just assembled together at the time of serving. And you need not warm it up either coz it can be served at room temp.


OLI SHEV

INGREDIENTS

Besan / chickpea flour
1 cup
Sour buttermilk
1 cup
Water
¼ cup
Salt
T.T.
Red chilli pdr     
¼ tsp
Haldi / turmeric pdr
A pinch
Heeng / asafetida
A pinch
Oil
1 tbsp
Onion finely chopped
1 no small
Tomato finely chopped
1 no small
Coriander leaves finely chopped
2 tbsp
Fresh coconut scraped
2 – 3 tbsp

METHOD:



1.       Mix together the besan, buttermilk, water, salt, heeng, haldi and chilli pdr to make a smooth lump free paste.


2.       Heat oil and pour the paste in it.



3.       Keep on stirring and mixing it on a medium heat till it form a moist blob like consistency.

4.       Cover and simmer, give it one steam.

5.       Switch off the flame and leave it covered for 5 min.

6.       The contents will start to come together to form a soft smooth dough like consistency.


7.       Grease a sev press from inside. Also grease the internal perforated plate. Make sure you use a plate of thick perforation.

8.       Remove the dough and knead it well with moist hands.


9.       Put it inside the sev press.


10.   Press out small palm sized circles of the dough. You can also press them out directly on to the serving plate.

11.   Allow them to cool.


12.   While serving keep the pressed out sev circles on a serving plate.



13.   Generously sprinkle over it the onion, tomato, coconut and coriander leaves.

14.   These can be served warm or at room temp.



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