All of you must have eaten namkeen, which is a part of every Indian's breakfast. If Namkeen and Ratlami Sev are not mentioned, how can this happen? Ratlami Sev, whose taste is liked all over the world, And which was also given a GI tag in 2014–15. But very few people would know about its history.
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Ratlami Sev is a savory dish popular in Ratlam, Madhya Pradesh, India. It's created using gram flour, spices, and water, and it's cooked till crisp. Ratlami sev is famous for its distinct flavor, which is attributed to the use of cloves and other spices.
Ratlami Sev is named after the place Ratlam in Madhya Pradesh, from where this Sev originated. The beginning of the story of Ratlami Sev is believed to have been 200 years ago. In the 19th century, members of the Mughal royal family visited Malwa, during which they stayed at Ratlam. Ratlam is a district in the northwestern part of the Malwa region of the state of Madhya Pradesh. At that time, the people of the Mughal family loved to eat vermicelli. During his stay in Ratlam, he had a desire to eat vermicelli. But here a problem arose. Those vermicelli were made from wheat, but at that time wheat was not grown in Ratlam, and at that time wheat was considered the grain of rich people. The common people there used to make roties of gram, millet, barley, etc.
When the royal family did not get vermicelli, they requested the local Bhil community to make vermicelli from gram flour, after which the first variety of Ratlami sev was invented, which was named 'Bhildi Sev' after the name of the Bhil community. Later, after experimenting with it, People started making it with spices.
Later, the local people there started manufacturing Ratlami Sev commercially. The Sakhalecha family of Ratlam was one of the first commercial manufacturers of sev. In the early 1900s, Shantilal Sakhalecha, along with his father Kesarmal Sakhalecha, opened the first Ratlami Sev shop. Gradually, many people got associated with it, and today many companies in Madhya Pradesh make Ratlami Sev and deliver it to the people.
This sev, more than 200 years old, is now available in many flavors on the market. These include clove, asafoetida, garlic, black pepper, pineapple, tomato, spinach, mint, poha, Maggi, and chocolate flavors.
Ratlami sev is a popular savory snack from Ratlam, Madhya Pradesh, India. It is made from gram flour, spices, and water, and is fried until crispy. Ratlami sev is known for its unique flavor, which is due to the use of cloves and other spices.
There are two main stories about the origin of ratlami sev:
First Story: According to legend, it was invented in the nineteenth century by the Bhil tribe, who lived in the Ratlam area. The Bhil tribe was recognized for their ability to make snacks, and they frequently manufactured sev out of gram flour. A troop of Mughals was passing through this area one day when they stopped to see the Bhil tribe. The Mughals were hungry and requested that the Bhil tribe prepare some sev for them. The Mughals were so impressed with the flavor of sev prepared by the Bhil tribe that they asked the Bhil tribe to teach them how to manufacture it. The Bhil tribe accepted, and the Mughals returned to their country with the recipe.
Second Story:
The second story tale for Ratlami Sev claims that it was created by Kesarmal Sakhalecha, a store owner. Sakhalecha was a talented chef who frequently tried out new recipes. He once added some cloves to the sev as it was being fried. Customers enjoyed the sev's distinctive flavor, which the cloves provided it. As soon as Sakhalecha began to market her unique sev, the entire area quickly grew accustomed to it.
Whatever the origin, Ratlami Sev has long been a favorite food in Ratlam. It is currently a popular food throughout India and is regarded as one of the most distinctive and delicious sevs in the nation.
Process of making Ratlami Sev:
Making Ratlami Sev is not such a difficult task. Anyone can easily make it at home with ingredients available in their kitchen. The complete process and information about the material used in it are given below.
Ingredients Read 1 cup gram flour (besan) 1 teaspoon turmeric powder 1/2 teaspoon red chili powder
1/2 teaspoon carom seeds (ajwain) 1/2 teaspoon black peppercorns 1/4 teaspoon hing (asafoetida) 1/4 teaspoon baking soda 2 tablespoons oil Salt According To taste Follow Steps 1. In a bowl, combine the gram flour, turmeric powder, red chili powder, carom seeds, black peppercorns, hing, baking soda, lemon juice, and oil. 2. Add salt to taste and mix well. 3. Add enough water to the mixture to form a soft dough. 4. Heat oil in a deep frying pan over medium heat. 5. Grease a sev maker or chakli press with oil. 6. Place a small amount of the dough in the sev maker and press it down to form sev. 7. Fry the sev in batches until golden brown and crispy. 8. Remove the sev from the oil and drain on a paper towel-lined plate. 9. Serve hot or store in an airtight container for later. Some Tips For a spicier sev, add more red chili powder. For a milder sev, reduce the amount of red chili powder. If the dough is too dry, add a few drops of water. If the dough is too wet, add a little more gram flour. Be careful not to overcrowd the frying pan, as this will lower the temperature of the oil and the sev will not fry evenly. Enjoy! The Taste of Ratlami Sev
Many types of Ratlami Sev are made. In which very fine to thick sev is made with different spices. Whose taste is also completely different.
Laung Sev: The most well-known variety of ratlami sev is called laung sev. Cloves, turmeric, red chili powder, and carom seeds are all used in the spice mixture used to make it.
Masala Sev: A mixture of spices, including turmeric, red chili powder, cumin seeds, and coriander seeds, are used to make masala sev, a form of ratlami sev.
Plain sev: This kind of ratlami sev is created with a straightforward spice mixture that comprises salt and turmeric.
Ratlami sev can be eaten by itself or as a garnish for other foods like upma, poha, and bhel puri. It is also a well-liked component of the Indian street cuisine known as chaat.
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