Originating from Bikaner, a city in the northwestern state of Rajasthan, Bikaneri Sev is made primarily from  gram flour (besan) along with spices like turmeric, cumin, ajwain (carom seeds), and sometimes additional flavors such as garlic or chili. The dough is prepared by mixing gram flour with water and spices to form a smooth consistency. The dough is then passed through a Sev maker, which has different plates to create thin strands or noodles of varying thickness. These strands are deep-fried until crispy, resulting in a crunchy and savory snack.

Originating from Ratlam, a city in the central Indian state of Madhya Pradesh, Ratlami Sev is known for its spicy flavor profile. It is made from gram flour (besan) mixed with a variety of spices such as black pepper, cloves, and ajwain (carom seeds), along with  other seasonings like turmeric and asafoetida (hing). The dough is prepared similarly to Bikaneri Sev, but with a focus on incorporating a spicier flavor profile.