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Ratlami Sev / Masala Sev  is a popular variety of sev. It is tasty and makes a good snack with tea. It is usually available in super markets. The addition of spice mix makes it spicy and unique in taste. 

Ratlami Sev is a spicy sev served as a snack with tea. The use of varied  spices makes it spicy and flavoursome. It is a good change from the usual one we make. Ratlam is a small town in Madhya Pradesh. It was a princely town town four hundred years back. Raja Ratan Singh  of Jodhpur created it in 1652. Shah Jahan had given large lands for the service they had rendered. While on a visit, the Mioghuls, wanted sevaiyan. Since there was no wheat available, gram flour was used along with spices and the sev came into existence. Since then, it is known as Ratlami Sev. It is different from the usual variety. It has a blend of unique spices which gives a good flavour to it. Moreover, the size of the sev is totally different from the regular ones. 

What is Sev?

Sev is a popular savoury snack from Indian sub-continent. It is deep-fried , crispy  snack made from gram flour. 

Different kind of sev:

1. Nylon Sev – The fine, thin variety of sev used as topping in chaats. It is made with minimum spices. It is the most popular sev used.
2. Regular Sev – These are slightly thicker and can be used as a snack. I have shared the Ompudi and Palak Sev earlier. It is moderately spicy. 
3. Ratlami Sev- This is spicier and thicker than the other usual  ones. 

The other kind of savoury snacks you might like are Instant Chaklis, Kodbole, Butter Murukku, Ribbon Pakoda, Nippattu, 

Ratlami Sev

Ratlami Sev Recipe 

Ingredients: 

• 2. 5 cup besan / gram flour
• 2 tablespoon rice flour
• 2 tablespoon oil
• 1 teaspoon lemon juice
• 1/4 tsp turmeric powder
• 1 teaspoon kashmiri chilli powder
• pinch of asafoetida 
• 1/4 teaspoon baking soda
• salt to taste
• 1/2 cup water for mixing

For the spice mix:

• 3/4 teaspoon clove
• 1/2 teaspoon fennel
• 1/4 teaspoon ajwain
• 1 teaspoon cumin
• 1 teaspoon pepper 
• 2 pods cardamom
• small piece of cinnamon

Method :

1. Dry roast cloves. cardamom, fennel, ajwain, cumin, cinnamon  and pepper for two minutes. Grind to a powder.
2. Take gram flour in a wide. Put  rice flour to it. Add  salt, asafoetida, turmeric powder, chilli powder. Give a mix.
3. Add oil and mix it thoroughly.
4. Put the spice mix and baking soda. Mix, add a little water and make a stiff dough of it. 
5. Take the mould and use the disc with thick sev pattern. 
6. Grease the mould with a little oil, take a ball  and squeeze into it. 
7. Heat oil in a pan, press it directly into the oil. Take care, slowly put it into a coil shape.
8. Deep fry, slowly turn to the other side and once it is golden in colour remove it on a tissue paper,
9. Repeat for the rest of the dough.
10. Store in an air-tight container. 

Take a tip:

• Once you add the ingredients, give a good mix, before mixing with water. 
• Addition of rice flour is optional but it makes them crispy.
• Once they are cool, store in an air-tight container. 

Print Pin

Ratlami Sev

Ratlami Sev is a spicy savoury snack from Indian cuisine.

Course dry snack

Cuisine Indian

Keyword how to make ratlami sev, ratlami sev recipe, sev variety

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Jayashree

Ingredients

• 2.5 cup besan / gram flour
• 2 tablespoon rice flour
• 2 tablespoon oil
• 1 teaspoon lemon juice
• 1/4 tsp turmeric powder
• 1 teaspoon kashmiri chilli powder
• pinch of asafoetida
• 1/4 teaspoon baking soda
• salt to taste
• 1/2 cup water for mixing
• For the spice mix:
• 3/4 teaspoon clove
• 1/2 teaspoon fennel
• 1/4 teaspoon ajwain
• 1 teaspoon cumin
• 1 teaspoon pepper
• 2 pod cardamom
• small piece cinnamon

Instructions

• Dry roast cloves. cardamom, fennel, ajwain, cumin, cinnamon  and pepper for two minutes. Grind to a powder.
• Take gram flour in a wide. Put  rice flour to it. Add  salt, asafoetida, turmeric powder, chilli powder. Give a mix.
• Add oil and mix it thoroughly.
• Put the spice mix and baking soda. Mix, add a little water and make a stiff dough of it.
• Take the mould and use the disc with thick sev pattern.
• Grease the mould with a little oil, take a ball  and squeeze into it.
• Heat oil in a pan, press it directly into the oil. Take care, slowly put it into a coil shape.
• Deep fry, slowly turn to the other side and once it is golden in colour remove it on a tissue paper,
• Repeat for the rest of the dough.
• Store in an air-tight container.
• Take a tip:
• Once you add the ingredients, give a good mix, before mixing with water.
• Addition of rice flour is optional but it makes them crispy.
• Once they are cool, store in an air-tight container.

Notes

Addition of rice flour is optional but it makes them crispy.
Reduce clove, pepper and chilli powder to reduce spiciness.

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Ratlami Sev

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