seeval recipe / aruppukottai seeval /marudhuskitchen

Its more like a ribbon pakoda type of snack all with same taste but the process and texture is all different 🙂 . A special tool used for this makes all the difference and it was a new recipe for me. I first came to know from a friend who usually makes it an all special occasions. One day she made it and brought it for taste then from that I wanted to try it for myself. I got the recipe from her. But, suddenly when I was browsing about seeval recipe there was no particular recipe found

except the aruppukottai seeval from hindu magazine. It was given with recipe and I decided to try this variation. My friends recipe was different from this here they use rice flour and my friends was soaking method. It turned out all crisp and thin strips which was melt in a mouth. The tool is different with horizontal perforations so that the dough can be sliced of with even pressure which gives length wise strips. when you do the same with regular murukku press it becomes ribbon pakoda. Do try this seeval recipe snack for sure.

seeval recipe / aruppukottai seeval /marudhuskitchen

INGREDIENTS:

Kadalamaavu /bengalgramdal flour – 1 cup
Arisi maavu /rice flour – 1 cup
Oil for dough – 2 tbsp
Water to make dough – 1 cup
Oil for frying
Salt as needed
Chilli powder – 1 tbsp
Asafoetida – 3/4 tsp

METHOD:

1.Get ready with all the ingredients.
2.In a basin add oil, salt needed,chillipowder,asafoetida make a good whisk.

3.In-between mix both flours and keep ready.
4.Add this to the liquid mixture and make a smooth dough.

5.Keep a kadai with oil when hot keep the seeval kattai with dough paste and press up and down motion and seeval will shower down.
6.Keep the heat medium or adjust when very hot .
7.When shh sound subsides take out in a tissue and when it cools store it in an airtight container.

seeval recipe / aruppukottai seeval /marudhuskitchen

5 from 1 vote

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Total Time 45 minutes mins

Servings 10

Ingredients

  

• Kadalamaavu /bengalgramdal flour - 1 cup
• Arisi maavu /rice flour - 1 cup
• Oil for dough - 2 tbsp
• Water to make dough - 1 cup
• Oil for frying
• Salt as needed
• Chilli powder - 1 tbsp
• Asafoetida - 3/4 tsp

Instructions

 

• Get ready with all the ingredients.
• In a basin add oil, salt needed,chillipowder,asafoetida make a good whisk.
• In-between mix both flours and keep ready.
• Add this to the liquid mixture and make a smooth dough.
• Keep a kadai with oil when hot keep the seeval kattai with dough paste and press up and down motion and seeval will shower down.
• Keep the heat medium or adjust when very hot .
• When shh sound subsides take out in a tissue and when it cools store it in an airtight container.
  

Notes

Adjust the flame whenever high so that the seeval cooks properly.
The water for the dough is 1 cup sometimes for some flour it may vary.

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