It tastes great with any Indian Bread, especially with Roti and Parathas. But make sure you serve it immediately, as the sev will get soggy with time. Ratlami Sev is lightly seasoned and very easy to prepare, which means you don’t have to sacrifice taste for nutrition. This dish is low in calories and fat, but high in protein and fiber. It’s also gluten-free and a good option for those who are looking for a healthy meal that won’t go straight to your hips (or butt). You can make this dish without adding too much oil or butter, which means it won’t go straight to your waistline either! Ratlami Sev looks like a dark stew or soup, but it has pretty minimal contents so you will still get the benefits of eating it while staying full. Ratlami Sev is believed to be easy on the stomach…

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.

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To make this without onion and garlic, you can just skip these two ingredients and follow the same recipe. Also, make sure that your sev is not flavored with garlic. Storage Suggestions

Even those who have little interest in Indian food will enjoy Ratlami Sev because it’s tasty and very easy to prepare. This dish is not only great for people of Indian descent, but anyone can enjoy it because the flavors are very basic. You can even introduce modifications if you want to make Ratlami Sev more or less spicy. It’s also a good option for vegetarians, but many vegans appreciate the fact that there’s no meat involved in this dish at all. Ratlami Sev is versatile… To make any kind of sev you’ll need SEV SANCHO ( hand pressed machine ) which is easily available in the Indian shops or online.In the UK, popular varieties of sev mixed with nuts, lentils and pulses are commonly sold as ' Bombay mix'. The other significant difference in the recipes is this seasoned liquid mixture with. First recipe calls for beating together water and oil until white and frothy, and seasoning it with lime juice, spice blend and soda. According to this recipe, using this liquid mixture gives the sev a nice texture and crunch. Khakhra is a very rich silicon source and contains a lot of soluble dietary fiber. The khakhra's silica content helps grow your body's connective tissue. It gives structure to connective tissues, such as those found inside muscles, tendons, and ligaments, and those found under the skin. Also, khakhra promotes the absorption of calcium and stronger bones. Barik Sev

Tomatoes– Tomatoes are used to make the tangy and spicy base for this yummy Rajasthani curry. Make sure to use nice juicy red tomatoes for the best taste. Gujaratis use sev in making authentic kathiyawadi sabji ‘ SEV TAMETA NU SAAK‘– Sev and tomato curry. This Sev keeps good for 1 to 2 weeks if stored in an air tight jar. If you make these in large quantities then store them in different containers. This way they keep fresh and crisp for longer.

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The version I am sharing today is the onion garlic version, but if you don’t like onion-garlic then you can simply skip the onion-garlic and follow the same steps. To make this sev, I use a small quantity of rice flour to keep them extra crisp for few more days. They remain crispy & light with a mild flavor of ajwain that compliments the aroma of fried besan. In a wide bowl, take all the dry ingredients along with two tablespoons of oil. Add enough water and knead the dough for sev.