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  • Close up of crunchy Sattur Seeval showing textured ribbons of spicy gram flour, also called ribbon murukku
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Sattur's Seeval

Sattur's Seeval

₹ 170.00
₹ 170.00
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Weight:150 g

  • Made at Place of Origin
  • Clean Simple Ingredients
  • First Oil Produce

Most people outside Tamil Nadu have never heard of Seeval. Most people outside Tamil Nadu don't know what they're missing.

Sattur, a small town in the Virudhunagar district of Tamil Nadu, has a long history of making things that travel. Seeval is Sattur's finest export: thin-extruded rice and gram flour noodles, fried to an even crisp, seasoned simply with carom seed (ajwain) and salt. The carom is the signature, slightly medicinal, digestive, and unmistakably itself. It is a snack of restraint, and that restraint is what makes it exceptional.

Our Sattur Seeval is made in Sattur by traditional snack makers who have been doing exactly this for generations. The strands are fine, the fry is consistent, and the ajwain is present without being aggressive, it rounds the flavour rather than dominating it. No palm oil. No artificial flavours. Made at the place that made it famous.

The Tamil way: crumbled into a bowl of curd rice, where the saltiness and crunch do something the rice alone cannot. Also: over masala chaas, into fresh bhel, or simply by the fistful with a cup of south Indian filter coffee. The most crumble-ready snack in this range.

Shelf life: 180 days from manufacture. Store sealed and dry, moisture is its only real enemy.

What is Seeval?
Seeval (also called seval) is a traditional South Indian fried snack made by pressing rice flour and gram flour dough through a fine-holed press to create thin noodle-like strands, which are then fried crispy. Sattur in Tamil Nadu's Virudhunagar district is particularly known for its version, traditionally seasoned with ajwain (carom seed).
Is Sattur Seeval the same as omapodi or sev?
Seeval is related to both, it is similar in shape to sev but made with rice flour and gram flour together, and seasoned with ajwain (carom) rather than chickpea flour alone. Omapodi is the closest variant. The Sattur version has a specific lightness and spice profile that is distinct to that town.
Is Sattur Seeval gluten-free?
Seeval is made from rice flour and gram (chickpea) flour, both naturally gluten-free. However, if you have coeliac disease or severe gluten sensitivity, please check the ingredient panel on the pack for any cross-contamination declarations.
How should I use it if not eating straight from the pack?
Crumble it over curd rice, use it as a topping on chaas or dahi, mix it into jhalmuri or bhel, or add it as a finishing texture to any rice dish. It behaves like a flavoured crispy topping and adds more character than plain sev.
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