Ratlami Sev
Ratlami sev is spicy, crunchy sev from Ratlam Madhya Pradesh.
Calories
Equipment
- Muruku or Sev press
Ingredients
Spice Blend
- 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
Sev
- 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 tsp
- 1 teaspoon Salt
- Spice Mix
Instructions
Spice Blend
- 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.
Sev Preparation
- 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.
Notes
- 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.