Shevo/Sev … Diwali Snacks(dabbe khann)

                     Diwali is round the corner and am sure everyone is busy with cleaning and preparing the Diwali goodies. Though Diwali is festival of lights, its also associated with various dabbe Khann (snacks which can be stored) and each and every house have their own specilaities. The preparations start a week before diwali and many savouries and sweets are prepared which are then relished with family and friends. This time the first item on my list was shevo as we call it.. i.e sev. I learnt all such savouries from my Amma ..though am not an expert or as good as her…its my humble attempt so that my daughter too can enjoy as we did as kids.
Sev is easy to prepare if we keep few points in mind and I have tried to explain it as much as possible. Hope you all try this and enjoy. Happy Diwali to all of you.

  • 1 cup besan/chickpea flour sieved
  • 4-5 tbsp of oil
  • Oil for deep frying
  • Salt as required
  • Red chilli powder as per your spice level
  • Generous pinch of hing
  • Pinch haldi/turmeric powder (optional)
  1. Take the besan in a wide bowl and add all the ingredients except the oil
  2. Heat 4-5 tbsp of oil and pour it over the mix.Mix with a spoon & allow it to cool.
  3. When cool sprinkle water as required and form a soft, sticky and pliable dough.
4. Grease the sev mould from inside and use the small perforated plate with tiny holes for sev (refer pic 1 below).

5. The perforated plate with big holes(pic 2)  is used when making karo

6.Heat oil in a kadhai and check by dropping a small portion ..if it comes out rising up gradually then the oil is ready..lower the flame to sim.Pinch a fistful of dough and fill it in the mould and press directly in oil .

7. Fry till they are light golden in colour and flip..fry for few more minutes and remove on a paper towel.
8. Repeat the same for remaining dough and keep them on paper towel to remove excess oil and allow them to cool properly.
9. When completely cool slightly crush them and store them into a air tight container or steel dabba and enjoy as and when required.
  1. You can also use spices like cumin or ajwain while making the dough or add them powdered.
  2. The colour of the sev will depend on the amount of chilli powder and the temperature of oil .
  3. Never increase the flame while frying even if you are tempted as these will burn and change colour quickly.
  4. Don’t leave the kadhai unattended while frying .
  5. If using the plate with bigger holes you might need to fry a bit more as they require time.
  6. The dough should be soft and pliable and I recommend to be bit sticky than shown in the pic above or else there will be difficulty in pressing .

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