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). It is an excellent option for the kids or office tiffin box. This chawal ki sev recipe or Chawal ki Kachri is delicious and goes well with evening tea. Simple side dish yet loved by everyone.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Side Dish
Cuisine: Indian
Keyword: chawal ki kachri, chawal ki sev recipe, how to make rice flour sev, rice flour sev, Rice flour sev recipe
Servings: 60Sev
Ingredients
500 grams or 4 cups Rice Flour
½tbspCumin Seedscoarsely crushed
1tbspGreen Chili Paste
10gramsPapad Khar
1 tspSalt
8cupsWater
1tbsp 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.