Subscribe to RSSSev bhaji
This is a snack or I can say chaat item. Until today, I haven’t seen it anywhere else. My maternal grandmother used to prepare this. It was everybody’s favourite at home. Then my aayi and pachi(mom’s sister) started making it. It is usually prepared for evening snack, but pachi serves this with bread for breakfast.
When I read about JFI for dal event at Sailu’s food, I thought this would be the best contribution from me. It is made of moong dal or toor dal (authentic recipe calls for moong dal). The bhaji is like ‘sambar‘, with a very different taste. While serving, add sev to it (around 1 and 1/2 cups bhaji to 1 cup sev). The sev should be completely immersed in bhaji. Squeeze some lemon juice and enjoy.
Ingredients:
3/4 cup moong dal (or toor dal)
1/2 cup potato(cut into small pieces)
1/2 cup onion
1 tea spn chopped garlic
1/4 tea spn methi(fenugreek) seeds
4-5 cloves
1″ piece cinammon
1/2 tea spn chili powder
A pinch asafoetida
A pinch turmeric
Lemon
Salt
3 cups sev
It tastes great when the bhaji is spicy. So increase the spice if your taste buds can tolerate it :).
Method:
Cook dal with potato, onions and turmeric.
Roast (without oil) methi seeds, asafoetida, cloves and cinnamon. Take out and powder them. When the vessel (used for frying) is still hot, add chilli powder (do not fry the chili powder, just use the hot vessel to warm it a bit).
Add the powders, around 1 and 1/2 cups water, salt and crushed garlic to cooked dal mixture. Cook for 7-8minutes.
While eating, add sev(around 1 and 1/2 cups of bhaji to 1 cup sev), squeeze some lemon juice. (do not keep for long after mixing sev. Sev should be still crunchy while eating, to get better taste).
Serves : 3
Preparation time : 15mins
Shilpa, sev with dal ? That’s a new combination. Made sev with a plastic bag ? You have to be talented to do that. I need to try this.
July 1st, 2006 at 12:03 pmYou made Sev at home? You are impossible, Shilpa. I appreciate your enthusiasm and your patience. Btw, I know this dish. And I too know it as a breakfast item served with bread. I might have met your Pachi perhaps.
Thanks for reminding me about this dish.
July 1st, 2006 at 12:12 pmI love spicy snacks. Great entry for JFI!
July 1st, 2006 at 7:01 pmThis looks very interesting and unusual! Your sev looks very good to me.
July 2nd, 2006 at 3:43 amShilpa … You really have lot of patience to make sev, that too from a plastic bag. I tried looking here in all Indian stores for a dante to make chakuli and sev, but did not get it anywhere. Need to check with you how exactly to be done in a plastic bag.
July 2nd, 2006 at 7:14 amKrithika, Thanks. Let me know if you like the taste(I am sure you will like it :D).
Vaishali, I won’t be surprised if you know my pachi. She lives in Belgaum and she frequently visits Kolhapur and Mumbai. BTW.. you are the first one (apart from my family members) who know abt this dish. I am happy :).
Thanks RP.
Welcome to aayisrecipes Nupur. I am happy to see you here :D.
Aruna, It is not difficult. Put the sev batter (Mix besan, pinch of asafoetida, 1 tea spn hot oil and some cooking soda into a thick mixture) in a normal plastic bag. Hold the opening tightly, make one or two small holes in the bag and squeeze the bag into hot oil. Refill the same bag if required.
July 2nd, 2006 at 8:17 amHi Shilpa …… I found the sev/chakli mould last evening in one Indian store. He had most of the vessels and other things which we normally require. Do you want one. Let me know. Thanks for the nice tip.
July 4th, 2006 at 8:23 amShilpa,
You actually used a plastic cover to make sev ?! Girl, you are one hellava practical person..:):) and I like that about you.
Nice recipe and great entry for JFI-Dal event. Thanks so much for your participation and see you at the round up.
July 5th, 2006 at 6:49 amhey shilpa,
August 6th, 2006 at 10:43 amThe George Bernard Shaw quote is a fantastic intro to your website. I am very fond of Manglorean food. Mangalorean stew and neer dosai are my favourites! Like you, I too share a penchant for age old time tested recipes, which are truly unmatched in taste and flavour compared to the ready to eat fast food dishes oft eaten today. Your sev bhaji recipe sounds wonderfully appetizing. I’m sure a chat freak like me would truly relish it!
Meenakshi at PRITYA
heyy shilpa!!
this dish looks yummy..but hey,i live in srilanka.n m a lil confused abt the sev.if u could pls xplain to me,wht xactly sev is?i wanna try this out!
March 5th, 2008 at 12:54 amHi Shilpa,
April 4th, 2008 at 9:43 amExcellent blog. I am also an amchigelli. I regularly browse thru ur blog. I tried ur tendli buthi recipe. I used my usual butti maasolu which has roasted coriander and little jaggery. I have made buthis but never with tendli. It turned out to be quite good. When i landed in US few months back one day i decided to make sev. I started with a thick paper towel and then proceeded with all kinds of plastic of varying thickness but all efforts were in vain. The plastic tore everytime i tried to squeeze it. Finally i diluted the batter and made some bundi out of it. Today after reading ur technique i feel i made too many holes in that. Will try again.
Keep up the good work.
hi shilpa,
May 17th, 2008 at 5:33 ami have a single jar mixer..i cant grind the small qnty of masala u have told here..is there any other masala alternative for this to prepare…pls ?????
can i use garam masala????
Shilpa: No Arathi, the masala has a very unique taste to it. Since it is a very small quantit you can use mortar and pestle (or take the spices on a cutting board and use rolling pin to roll on it, I do that all the time).
This dish is very famous in Khandesh region of maharashtra.i.e.Nashik _Dhule.This is spicy dish available on all roadside dhaba’s.
October 1st, 2008 at 8:26 amThat’s great! I think we can add sev to any veg or dal to make it yummy
October 24th, 2008 at 5:02 am