Madhura Seva – Traditional Kerala Snack

New Year greetings!

How is your New Year preparation going on guys 🙂 . This week hubby is having vacation, so for evening tea I need some snack to go with it. So I made this Madhura seva. It is one of snacks my mom used to prepare for any festival. My Dad was in Air force, as we used to stay in quarters, we had a huge group of Malayalees. I remember in my childhood we used to celebrate almost every festivals, whether its onam or Christmas. And so my Mom used to prepare madhura seva, murukku, diamond cuts and the list just go on.

Madhura seva means sweet noodles in Malayalam. It is one of snacks we used to get it in bakeries in my home town, Kerala, South India. These are coated with sugar and are crunchy to munch.

I must also say that these are addictive too. Try making these at home if you love this snack and enjoy with a cup of tea !!

Madhura Seva – Traditional Kerala Snack

Prep time             :    5 minutes
Cooking time     : 30 minutes
Total time            : 35 minutes

Yields                   : 4

Category           : Snacks
Cuisine               : South Indian, Kerala

Ingredients needed to make the seva:

2 Cups Chickpea flour/Besan/Kadala Mavu
Pinch of salt
1/2 Cup water
Oil for frying

For sugar syrup

3/4 Cup sugar
1/4 Cup water

2 Tablespoons powdered Sugar for dusting in the end

Making the dough:

• In a bowl, combine the chickpea flour or besan and salt. Add water little by little and knead it to a smooth dough. Keep the dough covered.

Making madhura seva:

• Heat oil in deep pan on a medium flame, in the meantime, keep ready the idiyappam mold with the big hole attachment. Scoop out spoonful of dough in the mold and close the lid.
• When oil is hot, press the mold holding over the oil and form concentric circles till the surface is covered.
• Flip and turn both sides using a slotted spoon. This will not take much time and when fried, the sizzling will reduce tremendously.
• Drain excess oil on paper towel and repeat the same until you finish with all the dough, fry them all.
• Switch off flame, then gently crush in 1″-2″ pieces with your hands; keep it aside till ready to be used.

Making sugar syrup:

• Heat another pan to make sugar syrup. Add the sugar and water in the pan and wait till it starts to boil and when the sugar syrup reaches one string consistency.
• Now add sugar syrup on to the broken sev pieces and toss well. keep mixing until it starts to get coated to the sev.
• Finally, add the powdered sugar when slightly cooled and toss well.
• Store in air tight containers and serve at room temperature.

Note:

• Always fry the sev in medium heat else the inside may not cook well if fried on high heat and turn soggy once added to sugar syrup.
• Adding powdered sugar at the end is optional but it gives a neat finish.

Rough nutrition info per serving