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.
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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
|
1.
Mix together the besan, buttermilk, water, salt,
heeng, haldi and chilli pdr to make a smooth lump free paste.
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.
7.
Grease a sev press from inside. Also grease the
internal perforated plate. Make sure you use a plate of thick perforation.
10.
Press out small palm sized circles of the dough. You can also press them out directly on to the serving plate.
13.
Generously sprinkle over it the onion, tomato,
coconut and coriander leaves.
14.
These can be served warm or at room temp.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
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