Ratlami Masala Sev ~ Madhya Pradesh Special Namkeen

Ratlami Masala Sev

Ratlami Masala Sev is a popular fried crispy snack from Madhya Pradesh made with gram flour and spices. This is a specialty from the city of Ratlam.

In this version of Ratlami Sev, a spice blend is added to make it more spicy and addictive. The size of this sev differs from the Bikaneri Sev.

Since I had to make two versions of this sev, I picked up this recipe that was quite spicy and another one for Cooking 4 all Seasons. My folks said the taste was awesome, though they felt both tasted similar.

The blending of the soda with water, oil is an important step as it lends that typical crumbly texture to the sev.

Ratlami Sev is the mandatory snack chosen from Madhya Pradesh in the Week 4 of BM#104 Sweets & Snacks. If you want to read about another version, hop over to Cooking 4 all Seasons.

Ratlami Masala Sev
Week 1 – Sweets (Indian Traditional Sweets)

Day 1 is Arcot Makkan Peda
Day 2 is Burhanpur Jalebi
Day 3 is Ghevar
Day 4 is Motichoor Ladoo
Day 5 is Ghotua Ladoo
Day 6 is Bandar Laddu

Week 2 – Snacks from the same State (Andhra)

Day 1 is Kara Sev
Day 2 is Kobbari Chegodilu
Day 3 is Karam Gavvalu
Day 4 is Garlic Kara Sev
Day 5 is Venna Murukulu
Day 6 is Palakayalu

Week 3 – Snacks of our choice (Vada Varieties)

Day 1 is Ponk Vada
Day 2 is Palak Vada
Day 3 is Cabbage Vada
Day 4 is Sabudana Vada
Day 5 is Mulai Keerai Masala Vadai
Day 6 is Instant Rava Vada

Week 4 – Mandatory Week

Day 1 is Andhra – Palli Pappu Chekkalu
Day 2 is Gujarat – Baked Handvo

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Madhya Pradesh Ratlami Sev

Step By Step Pictures to make Ratlami Masala Sev

How to make Ratlami Sev 1 How to make Ratlami Sev 2 How to make Ratlami Sev 3

Ratlami Masala Sev ~ Madhya Pradesh Special Namkeen

Ingredients Needed:

250 gms Besan / Gram flour
1/2 cup Cooking Oil
3/4 cup Water
A Pinch Turmeric Powder
1 tsp Lemon Juice
A Pinch Baking Soda / Soda bicarb
1 tsp Salt
Cooking Oil for deep frying

For the Spice Mix

20 nos Peppercorns
1/2 tbsp Carom Seeds /Ajwain
1 tsp Fennel Seeds
15 Cloves
1 tsp Black salt
1 tsp Asafoetida / Hing
1 tbsp Ginger Powder
1 tbsp Red Chili Powder

Ratlami Masala Sev

For the spice mix

Take a pan and dry roast all the whole spices listed under the spice mix.
Transfer to a bowl for it to cool down. Add rest of the spice powders along with black salt. Take in a mixer and make a fine powder. Sieve the powder and keep aside

For the Sev batter

Blend the water along with oil till it mixes well. Then add the lemon juice, 2.5 tbsp of the spice mix, baking soda and blend again for the liquid to froth.
Take the besan in a bowl, and add this frothy liquid slowly to form a soft dough.
Grease your hands with oil and grease the sev mold well. Fill with dough.
Heat oil in a Kadai and when oil, directly press down over the oil.
When the sev comes up, reduce the flame to low and keep cooking from low to medium until the sev is cooked.
Drain using a slotted ladle over to a kitchen towel. Allow to cool down and store in an airtight box.

Pepper Ratlami Sev

 

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Ratlami Masala Sev ~ Madhya Pradesh Special Namkeen
Ratlami sev is a popular fried crispy snack from Madhya Pradesh made with gram flour and spices. This is a specialty from the city of Ratlam.
Ratlami Masala Sev
Votes: 0
Rating: 0
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Rate this recipe!
Servings
Ingredients
For the Batter
For the Spice Mix
Servings
Ingredients
For the Batter
For the Spice Mix
Ratlami Masala Sev
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the spice mix
  1. Take a pan and dry roast all the whole spices listed under the spice mix.
  2. Transfer to a bowl for it to cool down. Add rest of the spice powders along with black salt. Take in a mixer and make a fine powder. Sieve the powder and keep aside
For the Sev batter
  1. Blend the water along with oil till it mixes well. Then add the lemon juice, 2.5 tbsp of the spice mix, baking soda and blend again for the liquid to froth.
  2. Take the besan in a bowl, and add this frothy liquid slowly to form a soft dough.
  3. Grease your hands with oil and grease the sev mold well. Fill with dough.
  4. Heat oil in a Kadai and when oil, directly press down over the oil.
  5. When the sev comes up, reduce the flame to low and keep cooking from low to medium until the sev is cooked.
  6. Drain using a slotted ladle over to a kitchen towel. Allow to cool down and store in an airtight box.
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5 comments

  1. Ratlami sev is truly very addictive , even we all loved it . I think this was a very good choice for the mandatory week . The method is slightly different and that gives a different texture to it .

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