Ratlami sev is a popular fried and crisp snack made with gram flour,clove,pepper and other spices. The addition of the special spice blend,makes this spicy and gives a unique taste. This spice blend and the thickness is different from other sevs and that is what makes it special .
Ratlam is a city of Madhya Pradesh in central India . The sev is a speciality of this city and one finds it being made in every nook and corner of the city . Years back I was travelling by train to Delhi and our train broke down at Ratlam . We were told that the train would start after 5-6 hours . The co passengers suggested we take a quick tour of the city , and we stepped out ! I still remember the first thing that I spotted was Ratlami Sev being made on the streets . The aroma of this sev is awesome and one can’t resist it . I remember picking up a few packets .
The sev is spicy , but you don’t feel so while eating it , once you finish eating , it hits you ! While making this sev I made sure to keep the spices moderate , so we could enjoy it . The sev turned out just right and was enjoyed by all .
Ratlami Sev
Ingredients
250 gms gram flour
1/2 cup oil
3/4 cup water
Pinch turmeric
1 tsp lemon juice
Pinch soda
1 tsp salt
Spice Mix
20 peppercorns
1/2 tbsp carom seeds
1 tsp fennel seeds
15 cloves
1 tsp black salt
1 tsp asafoetida
1 tbsp ginger powder
1 tbsp chilly powder
Method
Spice Mix
Take a pan and dry roast,cloves,pepper corns,fennel seeds and carom seeds.
Remove in a bowl and grind with rest of the spices, listed in spice mix and make a fine powder.
Sieve the powder and keep aside.
Sev
Take water and oil in a jar and blend with the help of hand blender till the mixture become white in colour.
Now add lemon juice, 2.5 tbsp of masala powder,soda and blend again for a minute with hand blender.
Add this mixture(add little liquid at a time) in gram flour,mix and make a medium soft dough.
Grease hands and the sev mould with oil.
Place the dough in the sev maker/muruku maker with medium size net.
Heat oil in a deep pan and press and squeeze the mold over the pan to make sev on medium heat.
When the sev come on the surface of oil , flip the sev and cook the other side till golden .
Drain the sev on a paper napkin to absorb the excess oil.
Roughly crush the sev to make small pieces.
Store in a air tight container when cool down completely.
Week 1 Sweets
Day1 Gajjar Halwa Spring Rolls
Day 2 Gajjar Halwa Cups with Badaam Pista Kesar Ice cream
Day 3 Motichoor Cheese Cake
Day 4 Kesari Mango Shrikhand with Roasted Almonds
Day 5 Kesari Phirni with Mango & Nuts
Day 6 Rabdi
Week 2 Gujrat – City Specific Specialities
Day 7 Dry Fruit Kachori – Jamnagar Special
Day 8 Papad nu Chavanu – Khambat Special
Day 9 Tum Tum – Nadiad Special
Day 10 Tikha Ganthia – Bhavnagar Special
Day 11 Leelo Chevdo – Vadodara Special
Day 12 Limbu Mari ne Sev
Week 3 Gujrat Festival Special
Day 13 Bajri na Vada
Day 14 Methi Poori
Day 15 Fulwadi
Day 16 Farsi Poori
Day 17 Sada Khakhra – in a griller toster
Day 18 Besan Sev
Week 4 State Specials
Day 19 Pappu Chekkalu
Day 20 Handvo – Gujarat Special
Ratlami Sev
Ingredients
- 250 gram gmsflour
- 1/2 cup oil
- 3/4 cup water
- Pinch turmeric
- 1 tsp lemon juice
- Pinch soda
- 1 tsp salt
Spice Mix
- 20 peppercorns
- 1/2 tbsp carom seeds
- 1 tsp fennel seeds
- 15 cloves
- 1 tsp black salt
- 1 tsp asafoetida
- 1 tbsp ginger powder
- 1 tbsp chilly powder
Instructions
Spice Mix
- Take a pan and dry roast,cloves,pepper corns,fennel seeds and carom seeds.
- Remove in a bowl and grind with rest of the spices, listed in spice mix and make a fine powder.
- Sieve the powder and keep aside.
Sev
- Take water and oil in a jar and blend with the help of hand blender till the mixture become white in colour.
- Now add lemon juice, 2.5 tbsp of masala powder,soda and blend again for a minute with hand blender.
- Add this mixture(add little liquid at a time) in gram flour,mix and make a medium soft dough.
- Grease hands and the sev mould with oil.
- Place the dough in the sev maker/muruku maker with medium size net.
- Heat oil in a deep pan and press and squeeze the mold over the pan to make sev on medium heat.
- When the sev come on the surface of oil , flip the sev and cook the other side till golden .
- Drain the sev on a paper napkin to absorb the excess oil.
- Roughly crush the sev to make small pieces.
- Store in a air tight container when cool down completely.
Notes
Your sev has come out really good Vaishali. The thickness surely matters and I realized that I used a thicker one. I couldn’t find the thinner one while doing this. Nice to know about your journey and how you ended up tasting this.
It goes without saying that your dishes are perfectly made. The sev looks super.
The first thing that attracted me was the setup and the decoration on that basket. I even showed my husband the picture mentioning that you got all the traditional ware. I like all your brass and copper collection you display in the images. Gives an old world charm and reminds me of my paternal grandmother’s kitchen. 🙂 I wanted to compliment about the copper plate in the other post and I forgot.
Just like Suma said, in love with the entire presentation Vaishali. Sev looks super delicious.
Superb presentation and love all your props. I don’t have enough words to praise your presentation. The sev looks fabulous.
Your version of Ratlami sev have turned out so well. Love this spicy sev.
I made it little thicker. After seeing your pictures thinking I should make it thin like yours. Absolutely stunning pictures and love your creativity and styling your pictures.