• 255 g of besan
  • 60 g of rice flour
  • 150 ml of water
  • salt
  • A pinch of garlic powder
  • 1 branch of curry leaf
  • 30 g of peanuts
  • 30 g of cashew nuts
  • 30 g of dhall gram (soaked for 30 minutes and then dried)
  • Oil for frying


Mix together the besan, the rice flour, salt and a pinch of garlic powder. Then add the water gradually by kneading until you get a smooth dough that does not stick. Reserve until the time the oil heats up.

Make an oil bath for frying. Once the oil is warm, oil your moulku mold. For this recipe we will use 2 sizes of disc: one with the smallest holes and one with the average holes.

To start put the disc with the average holes and fill with the dough. Put the mold over the hot oil and turn until the “sevs” begin to form and let fall into the oil. Do not put too much sev at the same time because they cook very quickly. Once cooked, leave to rest on absorbent paper to remove excess oil.

Once the mold is empty, oil again and put the disc with the small holes this time and proceed in the same way as with the disc with average holes until there is no more dough.

When all sevs are done in the same oil bath fry the curry leaves. Remove from oil and place on absorbent paper. Then fry the peanuts 2 to 3 minutes, take them out of the oil and put them next to the fried curry leaves. Do the same for cashew nuts and dhalls gram separately.

Add salt and a pinch of garlic powder to fried curry leaf, fried peanuts, fried cashew nuts and dhall gram still warm. Mix well.

Then add this mixture to the sevs by crushing them lightly to break them a little roughly it does not have to be too small pieces. Your sev is ready and can be kept in an airtight pot for 2 to 4 weeks but it needs to be completely cooled.

The sev can be eaten at any time with a hot tea, a fruit juice or other drink of your choice. It was also along with the moulku a very appreciated snack that our parents put in our “tiffin bag”  when we went to school.

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