Ratlami sev is a spicy, crunchy, deep fried snack prepared with gram flour.
Last month for Mega BM snacks series, one of the mandatory snacks was Ratlami sev, a specialty from a town Ratlam in Madhya Pradesh India. The uniqueness of the sev is the addition of a special spicy spice blend. Spicy food lover that I am, I was instantly tempted to make it at home. Since the theme this week is Diwali snacks, it was an apt recipe.
Vaishali, Srivalli and many of the bloggers followed a similar recipe unlike Suma. The main difference in the two recipes is the spice blend and other significant difference is the additional step of preparing a seasoned frothy liquid mixture to prepare the batter.
Suma’s recipe, which I shall refer to as recipe 2 here on, has few spices unlike the other recipe that has a long list of spices, some of which I do not use in my cooking, although I have them in my pantry.
Seasoned Liquid Mixture
The other significant difference in the recipes is this seasoned liquid mixture with. First recipe calls for beating together water and oil until white and frothy, and seasoning it with lime juice, spice blend and soda. According to this recipe, using this liquid mixture gives the sev a nice texture and crunch.
Recipe 2 is straight forward like any other sev preparation, mix spice blend and baking soda in flour, prepare the batter using water and oil.
Which Recipe to Follow
Since Suma’s recipe (recipe 2) is straight forward with fewer spices, the plan was to follow her recipe. However, on the day of the preparation, I came up with a spice blend picking all the spices that I like from both the recipes. When preparing the batter I realized recipe 1 which uses this frothy liquid mixture calls for less soda/baking soda than recipe 2.
Therefore, followed recipe 1 of mixing together the liquids, spice blend and then preparing the batter. Both the recipes are give the same result and taste hence went with the recipe that works best for me.
Taste of Ratlami Sev
Sev came out crunchy and super tasty. The spice doesn’t hit you right way but can feel the spice after eating the sev and also the taste of asafoetida. We relished the sev and is a keeper recipe.
Ratlami Sev Recipe
- Muruku or Sev press
- 25 or ½ teaspoon Black Peppercorns
- 15 Cloves or ½ teaspoon Cloves
- ½ teaspoon Carom Seeds ~ Ajwain
- ½ teaspoon Cumin
- ¼ teaspoon Fennel
- ¼ teaspoon Hing ~ Asafoetida
- 1 teaspoon Black Salt
- 2 teaspoon Chili Powder
- ½ teaspoon Ginger Powder
- 250 grams Besan ~ Gram Flour 2 cups loosely filled
- ½ cup Oil
- ¾ cup Water
- 1 teaspoon Lime or Lemon Juice I used lime
- Pinch of Baking Soda ⅛ teaspoon
- 1 teaspoon Salt
- Spice Mix
- Dry roast peppercorns, cloves, carom seeds, cumin and fennel in a pan on medium - low medium flame.
- Cool and grind to a fine powder along with the rest of the ingredients listed under spice mix.
- Keep aside until ready to use.
- Take gram flour in a wide bowl and keep aside.
- In a medium sized bowl take oil, water and beat until mixture is frothy and white in color. Use a hand blender or mixer for this step
- To the mixture add lime juice, baking soda, salt, spice blend and beat for ½ - 1 minute until spices blend into the oil water mixture.
- Pour mixture over gram flour and make a soft dough. Dough will be sticky. Do not rest the dough.
- Heat oil in a pan or kadai for deep frying.
- Grease your hands and the muruku press. I used a multiple round hole plate, do not use fine sev plate.
- Press sev directly into hot oil. Fry sev on medium heat for a couple of minutes per side. Once the sev floats in oil, flip fry until light brown on the other side.
- Remove from oil, drain on paper towels.
- Repeat the same with the rest of the dough. Depending on the size of the pan, you will need to do it in 3-4 batches.
- Once the sev cools, break into smaller pieces and store in an airtight container.
- I forgot to add turmeric hence the color looks pale. I did not list it in the ingredient list as I didn't use it. Add some turmeric for a nice yellow hue sev.