Learn how to make Garlic Seeval recipe with step by step pictures. Garlic Ribbon Pakoda, Seeval or Murukku recipe for Deepavali snacks, perfect for tea/coffee time!

I started off the Deepavali sweets and snacks yesterday with a traditional Kaju Katli recipe yesterday. Today I have an amazing Deepavali savory/snack recipe – Garlic Seeval. My first encounter with Seeval was a few years ago at my husband’s native. Having grown up enjoying ribbon pakoda, I didn’t expect it to be any different but it simply blew me away. Earlier this year (pre-covid times) when we had gone back there, we bought many packets of different types of seeval that lasted us just a few days as we couldn’t stop munching on them.

Garlic Flavored Seeval

Seeval, also called as ‘Chevvu’ locally is a cruncy crispy snack made with kadalai mavu/gram flour/besan and arisi mavu/rice flour. It is similar to ribbon pakoda, but then instead of being in long ribbons it is usually flat & short like chips.

There is a special seeval maker - a wooden stand fitted with an iron/steel plate with multiple small horizontal cuttings. It is placed directly over hot oil and the dough is rolled over it, resulting in seeval being dropped into the oil. It has not been easy finding the seeval mould and my search is still incomplete. So, I ended up using my trusted murukku press with ribbon pakoda plate to make Garlic Seeval.

Important Notes to make Perfect Garlic Seeval

Sattur Garlic Seeval or Ribbon Pakoda is quite famous and without having the special seeval press, it is still easy to make it at home with the below tips.

The ratio for gram flour to rice flour is usually 1:0.75 when making ribbon pakoda but seeval is slightly crispier and hence, the ratio is 1:1.
The consistency of the dough should be slightly loose. If you look at the step-wise pictures, you will see that the dough is not tight. This helps in getting shorter ribbons, looking like seeval without having to use the seeval press.
As I made garlic seeval, I ground garlic gloves in water until very smooth. It is important to strain this mixture to remove any coarse bits. Otherwise, it might obstruct the murukku press.
Garlic Ribbon Murukku/Seeval is spicy by nature and to give good color, I used half of Kashmiri red chilli powder and half of regular red chilli powder.
Always use good quality groundnut oil to deep-fry the seeval. Compared to refined oil, ground nut oil adds a great flavor to the garlic ribbon pakoda.
It is important not to crowd the hot oil but fry in small batches to get perfect crunchiness.

Serving Suggestions

Always drain the ribbon pakoda/seeval on a kitchen tissue, let it come to room temperature and then store it in an air tight container. This way, they don’t get soggy from the steam and stay crisp for longer. I always line my container with tissue paper both the bottom and on top – this also helps them keep fresher for many days. Serve Garlic Seeval with a cup of hot tea/coffee – perfect as evening snack.

Check out other Deepavali snack recipes

How to make Garlic Seeval | Garlic Ribbon Pakoda

In a mixing bowl add 1 cup gram flour/besan and 1 cup rice flour (store-bought idiyappam flour works too) along with 1 teaspoon kashmiri red chilli powder, ½ teaspoon red chilli powder and ½ teaspoon asafoetida.

Add garlic paste made with 6-8 garlic cloves ground in little water along with 1 tablespoon hot oil and salt as needed.

Next add water as needed and knead into a slightly loose dough. It should not be firm or tight.

Meanwhile heat oil for deep frying. Set it in the murukku press with the ribbon plate.

Place a ball of dough into the murukku press.

Once the oil is hot, set it on medium flame and press the dough into hot oil in small strands.

Shake the press gently to break long strands. You should see small chips of dough fall into the oil.

Fry until light golden brown, turning them occasionally.

When the sizzling stops, remove onto a paper towel. Repeat the process with rest of the dough.

Store in an air tight container for upto a week or ten days.

Recipe Notes

It is optional to use garlic in this recipe, but I would highly recommend it if you love garlic as much as me. The flavor is just unbeatable.
Adjust red chilli powder depending on the spice preference.
Don’t crowd the oil to get perfect crispy seeval.

Recipe Card

📖 Recipe

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂