Ingredients:
1 cup spinach / palak leaves
1 green chilli
1 cup gram flour
1/4 cup rice powder
a pinch of turmeric powder
1/4 tsp asafoetida
salt to taste
oil, for frying
Preparation:
- In a blender, add chopped spinach and green chilli and grind well to a fine paste adding little water and keep it aside.
- In a mixing bowl, add gram flour and rice powder and mix well.
- Add turmeric powder, asafoetida and salt into this and mix well.
- Add spinach puree as required, little by little and knead well to a smooth dough. The dough will be slightly sticky.
- Heat oil in a pan on medium flame. Grease the idiyappam / string hopper maker, fitted with smallest hole attachment with little oil and fill with the dough.
- When the oil is hot, press the dough into the oil in a circular motion. Don’t overcrowd the pan.
- After a minute, flip over and fry the other side. Take care not to burn the sev.Â
- Remove from the oil and drain them on a paper towel. Repeat the same process until all the dough is used.
- Then crush/ break the sev gently into small pieces with your hand.Â
- Allow it to cool completely and store it in an airtight container…