BM #104 Day 21 - 

For today, here is a classic snack from Madhya Pradesh. Ratlami Sev is a traditional spicy snack and each family has a specific spice blend which goes in it.

Here I have used the spices which I felt my family might like. I made this sev twice. The first time when I made, the sev turned really dark brown as the masala was that color owing to cinnamon. So the second time I made, I omitted cinnamon to get a light colored spice blend.

The Sev came out very crispy and spicy the second time and we enjoyed with tea.

I found the concept of blending water and oil to get a frothy mix very new. Another new observation was that the oil frothed up as soon as the dough was pressed into it. I wonder what the cause for that might be. I skipped baking soda when I made it for the second time thinking that might be the cause. But there was froth in the oil even the second time.

Recipe Inspiration here
Ingredients -

Besan / Gram Flour / Senagapindi 1 cup
Cooking Oil 3 Tbsp
Water 4-5 Tbsp
Lemon Juice 1 tsp
Baking soda a pinch (I didn't add)
Salt 1/2 tsp
Oil to deep fry
Spice Mix - 
Cloves 7-8
Peppercorns 10
Fennel Seeds /Sonf 1/2 tsp
Ajwain/Vaamu 1 tsp
Kala Namak / Black Salt 1/2 tsp
Asafotida 1/4 tsp
Ginger Powder 1/4 tsp
Red Chili Powder 1/4 tsp
Turmeric 1/4 tsp



Method Of Preparation -


In a heated pan dry roast, cloves, peppercorns, fennel seeds (sonf) and carom seeds.

Allow them to cool and grind to make a fine powder. Sieve the powder and keep aside.

Blend water and oil in a mixer till it become white and frothy.

Now add lemon juice, kala namak, asafotida, ginger powder, red chili powder, salt, 2 tsp of masala powder and blend again for a minute.

Add this liquid mixture to besan, mix and make a medium soft dough.

Grease chakli press with oil. Place the dough in the chakli press/muruku press with a medium sized perforated plate.

Heat oil in a wok/kadai and press over the hot oil to make sev on medium heat.

When the sev comes to the surface of oil, flip the sev and cook until both the sides are golden in colour.


Drain the sev on a paper napkin to absorb the excess oil. Upon cooling, crush the sev and store in an airtight container.


 

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Preparation Time 45 minutes
Makes 2 cups (when crushed)
Posted by Harini R on Wednesday, September 25, 2019

6 comments

  1. Suma Gandlur Says:
  2. This sev was different with a spicy kick and today I am coming across versions with different spice blends. Your sev looks perfectly made.

     
  3. Srivalli Says:
  4. The sev has a beautiful colour to it Harini, I am sure kids must have loved this one!

     
  5. Love the blend of spices you added to the sev Harini. Yours is perfectly made.

     
  6. Nicely fone - yes there are times when you have to repeat doing the recipes - the ratlami sev is actually quite light in colour and you surely have got the right color and texture .

     
  7. sushma Says:
  8. Sev looks very nice Harini, perfectly done.

     
  9. Narmadha Says:
  10. Spicy ratlami sev looks so good and perfectly made. I like the thinner ones than thicker ones.

     
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