Chawal Ki Sev

1. On a high flame, simmer water in a heavy bottomed pan. Add all ingredients in the water, except rice flour.
2. As water starts to boil, add the rice flour. Lower the flame. Whisk the mixture vigorously, till it thickens.
3. Cook till water is absorbed. No lumps should be formed. Switch off the gas. Cover for 2-3 minutes. Cool the mixture.
4. To Make and Deep Fry Sev.
5. Put the cooled mixture in a dough extruder.
6. Press gently and pipe out coils on a clean cloth or mat.
7. Dry under the sunlight for 10-12 days. Store the dried sev in an airtight container. Deep fry in hot oil as required.