Ratlami Sev is a very famous deep fried snack made with gram flour, clove, pepper and other spices. This is a speciality from Ratlam, a place in Madhya Pradesh. I wanted to share the spicy and crunchy Ratlami Sev as part of the Diwali snack preparations that I had made for my family.
I got introduced to this spicy and tasty snack while I was working in the IT industry. I had quite a few of friends/colleagues who were from MP. Whenever, they would be back from their hometown after a vacation, Ratlami Sev would definitely be part of the goodies carried from home. Since then, I have been fond of this crispy savory and started making them at home.
Though the original version of Ratlami Sev uses gram flour and spice powders, I tweaked the recipe a little to suit our tastes and have include rice flour too as an ingredient. As I made it for my kids, I reduced the spice levels to get a mildly spiced sev. You can totally skip rice flour and use only gram flour and also increase the spiciness by adding more chilli and pepper powders for a real spicy and tasty Ratlami Sev. Do try and enjoy this famous Sev for Diwali!!
Gram flour or besan or kadalai maavu – 2 cups
Rice flour or arisi maavu – 1 cup
Cloves – 10
Ajwain or omam – ¾ tsp
Red chilli powder – 1 tsp
Pepper powder – 1 tsp
Turmeric powder – ½ tsp
Hing or asafoetida – ¼ tsp
Oil – 5 tbsps
Salt to taste
Water as needed to knead the dough
Oil for deep frying and greasing the mold
Prep time – 10 mins
Cook time – 50 mins
Total time – 1 hr
Makes around 4 cups
- Powder ajwain and cloves finely either using a small mixer jar or a mortar and pestle.
- In a wide bowl, take the flours; add to it, powdered cloves-ajwain, red chilli powder, pepper powder, turmeric powder, hing, salt to taste. Mix well using a spoon or your hands.
- While you prepare the dough, heat a pan/kadai with oil.
- Add oil and water to the dry flours, mix and make soft and pliable dough.
- Grease the murukku mold with oil and place the disc one which has got large holes into the mold.
- Make small logs of the dough and fill in the greased mold and close.
- Reduce the flame and directly squeeze the dough in circular motion over the oil. Do not overdo, just make one round.
- Fry on one side for 3-4 mins and flip. Fry until the sizzling sound ceases or bubbles in the oil settles down and the sev start settling at the bottom of the kadai.
- Remove using a slotted ladle and drain excess oil using a paper towel. Repeat the same for the rest of the dough.
- Cool the sev completely, break it smaller pieces and store it in an airtight container.
Enjoy this tasty and flavorful Ratlami Sev for this Diwali with your family and friends or enjoy it with your evening coffee as we did!!
- My one cup measures 200 m1.
- The quantity of spices used gives mildly spiced sev. Generally, Ratlami Sev is very spicy. You can increase the quantity of red chilli and pepper powders for a spicier sev.
- Add very little water at a time while kneading the dough.
- If the dough is sticky, you can apply a little oil on your hands while handling it.
- To check the readiness of oil for frying, drop a small piece of dough into the oil. If it comes up immediately, then the oil is ready for frying.
- You can use the disc with smaller holes too if you want your sev to be finer. Just ensure that the powders added are fine so that they do not get stuck in the holes while you press.
- Both store bought and homemade flours work best for this recipe.