Rice Flour Sev Recipe
The rice flour sev recipe is sun-dried chips or fryums, usually made during summer so that it can dry very quickly. You can make them in large quantities and store them for a year.
Fry them any time and enjoy them with dal and chawal (rice). This rice flour sev recipe is an excellent option for the kids or office tiffin box. This rice flour sev recipe, chawal ki sev recipe, or Chawal ki Kachri is delicious and goes well with evening tea. Simple side dish yet loved by everyone.
Today, I share three simple, easy steps to make this crunchy, crispy sev from rice flour. Firstly, prepare the batter. Boil the water for 15 minutes on a high flame. Add the required spices, salt, and rice flour, and prepare the batter. Make sev using a mold and dry them in sunlight or under the fan.
Tips and suggestions to make perfect rice flour sev recipe –
- The water-to-rice ratio in this recipe is 2:1, but it depends on the flour quality. Some flour tends to absorb more water. Suggest you leave some flour aside, and after mixing, add the remaining flour if there is enough water left.
- Secondly, ensure the rice flour batter is mixed very well. If anything is left unmixed, you will see a thin white layer of rice after it is dried, which will not be crispy after frying.
You get a variety of rice chips or fryums in various flavors, but why buy from the market when you can make them at home easily. Follow simple steps and the tips shared, and make this rice flour sev recipe effortless and enjoy them throughout the year.
If you are tired of eating the same rice flour sev recipe, try this poha khichiya or poha kachri made from flattened rice (poha) and some spices. 15 minutes of preparation time without cooking and delicious in eating.
Plus you can also have a look at our other collections:
Quick snacks collection – Onion Bhaji, Potato Cheese Roll, Chana Dal Namkeen, Smoky Vada Pav.
Rice Recipes – Onion Pulao, Spinach Corn Rice Recipes, Vegetable Pulao, Meethe Chawal.
Indian Beverages Recipes – Smoky Masala Chaas, Thandai Syrup Recipe, Thandai Powder Recipe.
Indian Fasting Recipes – Farali Arrowroot Halwa, Kesar Coconut Barfi, Sama Rice.
Indian Bread Recipes– Rajgira Paratha, Easy Sprouted Moong Paratha Recipe, Moong Dal Paratha.
Indian Breakfast Recipes – Methi Puri, Kesar Pista Nankhatai, Mooli Paratha.
Table of Contents
Recipe Video
Recipe Card
Rice Flour Sev Recipe (updated)
Ingredients
- 500 grams or 4 cups Rice Flour
- ½ tbsp Cumin Seeds coarsely crushed
- 1 tbsp Green Chili Paste
- 10 grams Papad Khar
- 1 tsp Salt
- 8 cups Water
- 1 tbsp Oil
Instructions
- In a heavy bottom pan, add 8 cups of water. Cover and boil for 5 minutes on a high flame.
- After 5 minutes, add 1 tsp of salt and 1 tbsp of green chili paste. Stir well.
- Cover and boil again for 5 minutes on a high flame.
- After 5 minutes, add 10 grams of papad khar and stir it well.
- Cover and boil again for 5 minutes on a high flame.
- After 5 minutes, remove the lid. The total boiling time is 15 minutes on a high flame.
- At this stage, add ½ tbsp coarsely crushed cumin seeds.
- Stir well once and reduce the gas flame to low.
- Keep stirring with a rolling pin, and add 4 cups or 500 grams of rice flour in batches.Tip- The water to rice ratio is 2:1.
- Be quick in doing this process.
- Once the rice flour absorbs the water, switch off the gas flame immediately.
- Mix the remaining mixture very well. Ensure no rice flour grain is left unmixed.
- Clear the sides of the pan with a knife.
- Apply 1 tbsp of oil with your fingers over the dough.
- Place the pan over the thick Tawa and cook on a low flame for 10 minutes.
- Take a sev mould and a small size sev ring. Grease the mould with oil.
- Place some mixture in the mould machine. Cover the remaining mixture and keep aside.Tip – Be careful the prepared mixture is hot.
- On a plastic sheet or a cloth, Press and give a circular shape. Tip – Medium size sev recommended. The size depends on preference.
- Dry them either under the fan or in sunlight. It takes 3 to 4 days to dry completely.Tip – The shelf life of this dried sev is one year. Store in an air-tight container.
- Fry them in medium hot oil. Transfer one sev into the hot oil, press with the back of the frying spoon to puff up.
- Enjoy crispy fried rice sev either for lunch or at teatime.
How to make Rice Flour Sev Recipe at Home Step by Step Instructions
- In a heavy bottom pan, add 8 cups of water. Cover and boil for 5 minutes on a high flame
- After 5 minutes, add 1 tsp of salt and 1 tbsp of green chili paste. Stir well.
- Cover and boil again for 5 minutes on a high flame
- After 5 minutes, add 10 grams of papad Khar and stir it well
- Cover and boil again for 5 minutes on a high flame
- After 5 minutes, remove the lid. The total boiling time is 15 minutes on a high flame
- At this stage, add ½ tbsp coarsely crushed cumin seeds. Stir well once and reduce the gas flame to low
- Keep stirring with a rolling pin, and add 4 cups or 500 grams of rice flour in batches. Tip – The water to rice ratio is 2:1
- Be quick in doing this process
- Once the rice flour absorbs the water, switch off the gas flame immediately.
- Mix the remaining mixture very well. Ensure no rice flour grain is left unmixed.
- Clear the sides of the pan with a knife
- Apply 1 tbsp of oil with your fingers over the dough
- Place the pan over the thick Tawa and cook on a low flame for 10 minute
- Take a sev mould; and a small size sev ring. Grease the mould with oil
- Place some mixture in the mould machine. Cover the remaining mixture and keep it aside. Tip – Be careful the prepared mixture is hot.
- On a plastic sheet or a cloth, Press and give a circular shape. Tip – Medium size sev recommended. The size depends on preference.
- Dry them either under the fan or in sunlight. It takes 3 to 4 days to dry completely. Tip – The shelf life of this dried sev is one year. Store in an air-tight container
- Fry them in medium hot oil. Transfer one sev into the hot oil, press with the back of the frying spoon to puff up
- Enjoy crispy fried rice sev either for lunch or at teatime.
FAQS
How to make sun-dried rice flour Sev at home?
The rice flour sev is sun-dried chips or fryums, usually made during summer so that it can dry very quickly. You can make them in large quantities and store them for a year. It is very easy to make at home. Follow three simple, easy steps. Firstly, you have to prepare the batter. Boil the water for 15 minutes on a high flame, Add the required spices, salt, and rice flour, and prepare the batter. Make sev using a mould and dry them in sunlight or under the fan. Fry them any time and enjoy either for lunch or tea.
How to make chawal ki Kachri?
It is very easy to make them at home. Follow three simple, easy steps. Firstly, you have to prepare the batter. Boil the water for 15 minutes on a high flame, Add the required spices, salt, and rice flour, and prepare the batter. Make sev using a mould and dry them in sunlight or under the fan. Fry them any time and enjoy either for lunch or tea.
How to make Sindhi Chawal ki Kachri or Sev?
– In a heavy bottom pan, boil 8 cups of water for 10 minutes on a high flame. Add 1 tsp of salt, 1 tbsp of green chili paste, and 10 grams of papad khar. Boil water for further 5 more minutes
– Reduce the flame and add ½ tbsp of cumin seeds. Using a rolling pin, stir and add 500 grams or 4 cups of rice flour in batches. Mix the mixture very well
– Keep a Tawa under the pan and cook for 10 minutes on a low flame
– Use a Sev mould, spread the sev in a circular shape
– Dry them under the fan or in sunlight
– Fry and enjoy them with dal and chawal or with tea
– Store in an air-tight container and enjoy for a year
Conclusion
In this rice flour sev recipe, we have shared how to make rice sev at home with a few ingredients. These sev can be dried under the fan or in the sun. Please follow the tips and suggestions shared to make perfect and delicious rice flour sev effortless. Every step is explained well in detail, followed by a video. This summer, make them and store them to enjoy throughout the year. You can make them any time of the year as you don’t need hot heat to dry them.
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