From the dusty, golden lanes of Sattur in Tamil Nadu comes a snack that's more than just a crunch - it's a legacy. The Ribbon Seeval is no ordinary treat; it is heritage kneaded into dough, ribboned by hand, and fried with care under the soft hum of ceiling fans in old family homes.
Handcrafted with rice flour, urad dal, and a bold pinch of black pepper, each crisp coil carries the voice of temple bells, the whistle of pressure cookers, and the wisdom of generations who never rushed a recipe. This is South India in a spiral - rooted, clean, and without bad oils.
Q1. What makes this snack special?
From Sattur in Tamil Nadu, Seeval is hand-pressed, ribbon-shaped, and fried the traditional way. A festive favourite.
Q2. How does it taste?
Crunchy, savoury, lightly spiced, with sesame and garlic lending warmth.
Q3. What oils and ingredients do you use?
Rice flour, roasted gram dal, butter, white sesame seeds, garlic, chilli powder, iodized salt, cold-pressed groundnut oil.
Q4. How should I enjoy it best?
With tea, alongside meals, or crumbled on curd rice. Travels well on road trips too.
