Limbu Mari ne Sev is a crunchy chickpea flour sev with the flavor of lemon and black pepper. It is one of a popular varieties of sev of Gujrat.
Limbu and mari both are Gujrati words , limbu is lemon , while mari is pepper. The sev is made from chickpea flour ,and all that is added for this is lemon juice, black pepper and salt. The mesh used for this is quite thin and this sev should be fried in hot oil . As soon as it comes up a quick flip and immediately it should be out of the oil.The color of this sev is light , but the sev that’s a available in the market is more on the darker side as that has a good amount of pepper.
Limbu Mari ne Sev is a specific to Surat city. Normally this sev is sprinkled over Ponk, or the fresh tender Jowar . Surat is another hub of street food and the Surati’s are foodies. The Surati Undhiyu , Surati Locho , are some of the specialities that most of us love. When we talk of Surat we cannot miss their Vegetable Paratha, it is paratha that is loaded sith cheese but truly delicious. And then I have come up with a Surati Undhiyu Biryani, which is a must try.
Coming back to Limbu Mari ne sev , well this is not a very popular sev which is consumed in routine. It is mostly used as an accompaniment with ponk. Ponk or the tender jowar is available only in winters , so the consumption of this sev is more in winters.
The sev has a good shelf-life and can be stored for a couple of months. The Limbu Mari ne Sev is a Gujrati crunchy and delicious tea time snack from the city of Surat and my last post for Week 2 under the theme Sweets and Snacks.
Recipe Source – Tarla Dalal
Limbu Mari ne Sev
500 gms Besan
3 tbsp black pepper
1/2 cup lemon juice
Salt to taste
Big punch asafoetida
Pinch baking soda
Oil for deep frying
Dissolve soda bi carb in one cup water.
Mix all ingredients well and bind to a smooth dough using the soda bi carb water.
Put a handful of the dough into the Sev mould with the thin net .
Press Sev directly into the hot oil .
Fry till crisp on both sides .
Remove on an kitchen paper to remove excess oil .
Break into smaller pieces and let cool .
Store in an airtight jar .
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