Monday, 29 October 2018

Ratlami sev

Ratlami Sev, spicy, tangy and crispy noodles prepared with gram flour ( besan ) and aromatic spice powders.  This deep-fried snack is easy to prepare and one of the most popular snacks consumed by Indians all over the world and especially given more importance on Indian festivals such as Diwali.


Ratlami Sev, spicy, tangy and crispy noodles prepared with gram flour ( besan ) and aromatic spice powders.  This deep-fried snack is easy to prepare and one of the most popular snacks consumed by Indians all over the world and especially given more importance on Indian festivals such as Diwali.




Usually, 'The festival of Diwali' is seen as 'The festival of sweets' but that's not true at all, savoury dishes also play a huge role in Diwali menu too. On Diwali and New Years Day, when guests, friends and family pay a visit to wish Diwali greetings, we offer a plate full of Diwali Sweets and savoury goodies. We enjoy having sweets and savoury goodies turn by turn. That's how I like to enjoy Diwali feasts, a couple of bites of Habshi Halwa, then a spoonful of Poha Chevdo, sweet and savoury combination works so well with these delicacies.

Most of the Gujarati households do prepare a huge batch of Sev, plain or with flavoured during Diwali period, as it is so easy to prepare, stays fresh for longer and can be made just with basic ingredients that can be found easily in any Indian kitchens.

Ratlami Sev, spicy, tangy and crispy noodles prepared with gram flour ( besan ) and aromatic spice powders.  This deep-fried snack is easy to prepare and one of the most popular snacks consumed by Indians all over the world and especially given more importance on Indian festivals such as Diwali.


WHAT IS SEV


Sev is one of the Indian snacks that is prepared with gram flour and deep fried in oil. It's crispy and crunchy thin or thick noodles that can be plain salty or spiced with spicy masalas such as red chilli powder, turmeric, black pepper powder or lemon juice. Sev is easily available in Indian shops, but can be made at home in no time. Sev is a snack and can be consumed on its own, or with tea, also used as a topping on chaat dishes such as BhelPuri, Sevpuri or Dabeli. We Gujarati use in making authentic kathiyawdi sabji ' SEV TAMETA NU SAAK' - Sev and tomato curry. There are many varieties of sev you can find in the market, Thin Sev, Thick Sev, Nylon Sev ( almost as thin as your hair ) and Ratlami Sev!

RATLAMI SEV


Ratlami Sev is well-known snacks from the Indian city Ratlam of Madhya Pradesh. Sev made in Ratlam is very popular and one of the tastiest snacks can be found in India. Usually, sev are made with a couple of spices but in Ratlami Sev, you can find quite a few spice powders and again sev is sprinkled with tongue-tickling seasoning to make this sev more spicy, tangy and delicious.

RATLAMI SEV VEGAN


Ratlami Sev is totally vegan and gluten-free. It is not a healthy snack or can be baked.

HOW TO STORE RATLAMI SEV


Once you have prepared a batch of sev, let it cool completely. Then break the sev into 1" or 2" sizes. Store in a clean and dry airtight container and keep it at room temperature. Ratlami sev will stay fresh and crunchy for 2-3 weeks.

HOW TO SERVE RATLAMI SEV


Ratlami sev can be served on its own or can be consumed with hot or cold beverages. I love to add this sev in my sandwich for a crunch. My sister, topps it up with finely chopped raw onion, pomegranate seeds and fresh coriander.

INGREDIENTS FOR RATLAMI SEV


For this delicious and tongue tickling snack, you will need fine gram flour aka Besan or chickpea flour. Also, we need a few whole spices such as clove, cinnamon, peppercorn, cumin and whole coriander seeds, carom seeds and star anise. Also, you will need some tangy and spicy powders like Garam masala, Black salt ( Kala Namak-Sanchar) and Chaat Masala. Of course oil to deep fry the sev. To make any kind of sev you'll need SEV SANCHO ( hand pressed machine ) which is easily available in the Indian shops.

HOW TO MAKE RATLAMI SEV


Unfortunately, I do not have step by step recipe pictures for this dish as I prepared Ratlami Sev almost six months ago, and by mistake, I deleted pictures from my phone. But I promise you whenever I'll make this dish again, surely will update this post.

First, dry roast all the whole spices on a skillet without burning them. Once, cooled down grind roasted spices then add garam masala, Black salt and chaat masala. Mix well and leave it aside for later use.

Now take four TBSP oil, add 125 ml water and whisk well until well mixed. Add three tablespoons of Spice mix, salt and mix well once again. Then add 250 g gram flour ( little by little ) and mix it well and knead a soft dough.

Heat the oil in a kadai, add a couple of tablespoons of hot oil into the dough and mix it with the spoon. Take a sev machine and use a medium whole disc. Fill the machine with the dough and press in hot oil in a large circle. After a minute, sprinkle just a couple of drops of water on it. This process will make sev soft inside but crispy and crunchy outside. Fry the sev both sides and remove it with the slotted spoon. Repeat the same procedure with the remaining dough. Once it's done, sprinkle the remaining spice mix on the fried sev. Let it cool. Break it into small pieces and store in an airtight container.




Found old pics of making sev
.Have you ever made Ratlami Sev? If not, I think it's the right time to make this Diwali. Delicious and unadulterated snacks made at home with love, surely will help in to gain some extra brownie points. Make it serve it with the label ' Dangerously addictive ' !!!

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Ratlami Sev, Indian Snacks, How to make ratlami sev, Diwali recipes, savoury snacks, Vegan snacks
Diwali Recipes, Diwali savoury recipes, Sev recipes,
Ratlam, Madhya Pradesh India
Yield: 8-10 servingsPin it

Ratlami Sev

Ratlami Sev, spicy deep fried snacks from the region of Ratlam, Madhya Pradesh. It is vegan and Gluten free.
prep time: 10 minscook time: 20 minstotal time: 30 mins

ingredients

RATLAMI SEV

250 g gram flour ( Besan )
4 TBSP oil
Salt to taste
3-4 TBSP SPICE MIX
125 ml water


SPICE MIX

2 TBSP whole peppercorn ( Mari )
2 TBSP whole coriander seeds ( Dhana)
1 TBSP Cumin seeds (Jeeru)
1 TBSP Cloves ( Laving)
1 TBSP Carom seeds ( Ajwain-ajmo)
1 small Star anise ( Badiya or Chakri Phool ) 
1 TSP. Garam Masala ( Optional )
1 TSP. Black Salt ( Kala Namak - Sanchar )
1 TSP. Chaat Masala 

instructions

Dry roast first six ingredients in a pan or skillet without burning it.
Let it cool completely. 
Place it in a coffee grinder and grind until you get a fine powder, you may want to sift the powder to get a finer powder. 
Now mix Garam masala, Black salt and chaat masala, leave it aside for later use.
In a big bowl, add four TBSP. oil and 125 ml water and mix well with electric bitter or egg whisker with the hands.
Once it mixes well, add 3 TBSP spice mix and salt ( not too much as there is some salt in the mix) and mix well.
Now add besan little by little and knead a soft dough.
Heat oil in a kadai, add one TBSP HOT oil into the dough and mix it with the SPOON.
Take a sev no snacho ( sev machine ) and fill it with the dough and press the machine over the HOT oil ( See pics above ) Make large circle of sev.
After a minute, sprinkle a couple of drops of water onto the sev and fry the sev both sides.
Remove it from the oil, and repeat the procedure with the remaining dough.
Once all the sev done, sprinkle the remaining spice powder on it and break the sev into small pieces.
Let it cool completely then store it in an airtight container.
Enjoy! 

NOTES:

Adjust the spiciness according to your level.
Created using The Recipes Generator



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