Ratlami Sev | Ratlami Sev Recipe | Diwali Snacks Recipes

Ratlami Sev | Ratlami Sev Recipe | Diwali Snacks Recipes

Ratlami Sev, Masala Sev is popular sev recipe from city of Ratlam in Madhya Pradesh, also known as Ratnapuri in Malwa region. Ratlami sev does looks similar to kara sev but it's very different recipe and of course it's not similar to normal besan sev in taste, shape or size, made with besan (gram flour) and lots of spices this is great to eat. Though the sev is not very spicy in taste but it's very flavorful, aromatic with all the spices that we use in this sev, good snack for Diwali.

It's again one of sev that I love, I like spicy stuff it's easy to figure out :) Ratlami sev texture is something near to gathiya but benefits of spices, this makes a very good winter recipe due to besan and spices which helps to keep the body warm, so it's better to eat this in more quantity in winter and in other period try to control how much you eat.


Ratlami sev is very popular specially in Madhya Pradesh, Chhattisgrah there are also haldiram range of ratlami sev but somehow I am not big fan of those, nothing beat the fresh spices used in home made ones right? Normally ratlami sev are broken in to further smaller pieces but I love to keep the size similar to kara sev, it's upto you how much size you want to keep once you start breaking the sev after frying.


I have posted besan sev, kara sev, gathiya, ompodi so far, I like to post different kind of sev so if you get bored of usual stuff then you can always try something new right? This ratlami sev is perfect for Diwali to wow your family and friends, specially for people whom doesn't know much about ratlami sev then they will be surprised and if you like spicy snacks then to try this.


You can check other Diwali Recipes, you can also check Diwali Sweets and Diwali Snacks recipes collection.



Ratlami Sev (Masala Sev) Recipe

Popular ratlami sev with variety of spices, vegan, diwali snack recipe.
Author: Category: Snacks Cuisine: North Indian
Prep Time: Cook Time: Total Time:
Yields:2 Cups


  • 1 Cup - Gram Flour/Besan/Kadala Maavu
  • 3 tbsp - Hot Oil
  • A Pinch - Asafoetida/Hing
  • A Pinch - Cooking Soda
  • 1/2 tsp - Red Chili Powder
  • 1/4 tsp - Fresh Pepper Powder
  • 1/4 tsp - Roasted Carom Powder
  • 1/2 tsp - Roasted Cumin Powder
  • 1/4 tsp - Fennel Powder
  • 1/4 tsp - Cinnamon Powder
  • 1/4 tsp - Clove Powder
  • 1/2 tsp - Ginger Powder
  • 1/4 tsp - Black Salt
  • 1/4 tsp or to taste - Salt
  • 2 tsp - Lemon Juice
  • 1/4 Cup - Water (more if required)
  • To Deep Fry - Oil


  1. **If you don't have all the powder, add 1/2 tsp or 1 tsp of ingredients in a pan, roast until aromatic, cool and grind and use that spice powder. You can also grind ginger and use ginger paste, instead of powder.
  2. In a bowl take all the ingredients except oil for frying, water and mix everything well for 2-3 mins rubbing between your hands to get sand like consistency.
  3. Ratlami-Sev-Recipe
  4. Add 1tbsp water at a time and start mixing the flour into dough, do add water slowly to avoid flour from becoming messy. Handing besan is always messy, one the dough gets form you will see it will hard when you press the dough, if we make any sev with this kind of dough then we get hard sev. So now add 1 tsp of water and knead dough until all the water gets absorb, again add 1tsp water do the same until you have firm yet soft dough, when you touch it will be soft like in below picture, don't add too much water to make the dough watery or very sticky. You might need little extra than 1/4 cup water too, I used 1/4 cup + 3tsp of water.
  5. Grease well sev or murukku press and use plate or disc with large holes, fill the press with dough (for 1 cup flour I filled it only once), you can cover dough with 1 tsp oil and then fill it in sev press/machine.
  6. Ratlami-Sev-Recipe
  7. Heat oil in a wok for frying and press directly over hot oil in single circle, don't over lap too many layers. Cook on medium to slow flame, once sev comes on surface turn and cook both sides until golden brown. This ratlami sev gets cooked faster than murukku.
  8. Remove from the oil and drain in kitchen tissue, repeat same for remaining dough.
  9. Ratlami-Sev-Recipe

After cooling completely, break into pieces and store in airtight container.

  • As mention in recipe, if you don't have all the powder just take the ingredients, roast, grind and add.
  • If you don't have any one or two ingredients like clove or cinnamon powder it's okie you can ignore that.
  • Carom seeds (Ajwain/omam) adds good flavor to sev.  I also added a pinch of freshly grated nutmeg.
  • Make sure to fry sev only in medium flame.
  • You can also add 1 tsp garlic powder or paste for garlic flavor.

Easy, delicious ratlami sev, enjoy with a cup of tea or coffee :)


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