Name: Bakery Style Madhura Seva (Koonthi / Sweet Sevapuri Snack)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Gram Flour (Besan / Kadala Mavu: 1.5 cups); Rice Flour: ¼ cup (for crispiness); Turmeric Powder: ¼ teaspoon (for a nice yellow color); Asafoetida (Kayam Powder: A pinch); Butter or Hot Oil: 1 tablespoon (to add into the dough for crispiness); Salt: A small pinch; Water: As required to knead a soft (non-sticky dough); Sugar: 1 cup; Water (for syrup: ½ cup); Cardamom Powder: ¼ teaspoon (for aroma); Oil: For deep frying

Bakery Style Madhura Seva (Koonthi / Sweet Sevapuri Snack)

A crunchy, sweet, and delicious traditional Kerala bakery snack known as Madhura Seva or Koonthi. Made easily within 15 minutes using simple ingredients, these crispy fried chickpea flour noodles coated in sugar syrup make a wonderful treat to enjoy with tea.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6

Course: Snack / Sweets / Tea-Time Treat

Cuisine: Kerala Bakery Style / South Indian

Ingredients Equipment Method Video Notes

Ingredients

Gram Flour Besan / Kadala Mavu: 1.5 cups
Rice Flour: ¼ cup for crispiness
Turmeric Powder: ¼ teaspoon for a nice yellow color
Asafoetida Kayam Powder: A pinch
Butter or Hot Oil: 1 tablespoon to add into the dough for crispiness
Salt: A small pinch
Water: As required to knead a soft non-sticky dough
Sugar: 1 cup
Water for syrup: ½ cup
Cardamom Powder: ¼ teaspoon for aroma
Oil: For deep frying

Equipment

Sev maker (Idiyappam press / Sevanazhi) with a fine or medium sev mold plate
Mixing Bowl
Deep frying pan / Kadai
Saucepan (for sugar syrup)
Slotted spoon / Tongs

Method

Prepare the Sugar Syrup: In a saucepan, combine 1 cup of sugar and ½ cup of water. Boil it until it reaches a single-thread consistency. Turn off the heat and mix in ¼ teaspoon of cardamom powder. Set aside.
Make the Seva Dough: In a large mixing bowl, combine 1.5 cups of besan, ¼ cup of rice flour, ¼ teaspoon of turmeric powder, a pinch of asafoetida, a pinch of salt, and 1 tablespoon of melted butter or hot oil. Mix well.
Knead the Dough: Gradually add water little by little and knead into a smooth, soft, and pliable dough (similar to idiyappam or sev dough consistency). Do not make it too tight or too sticky.
Heat Oil: Heat enough oil in a deep frying pan (kadai) over medium flame for frying.
Press into Oil: Take the sev maker (sevanaazhi) fitted with the sev mold plate, fill it with a portion of the prepared dough, and press it directly in a circular motion into the hot oil.
Fry Until Crispy: Fry the seva on medium heat, turning it over once, until it turns crisp and lightly golden. Remove it from the oil using a slotted spoon and drain excess oil on a paper towel. Repeat for the remaining dough.
Coat with Sugar Syrup: Break the fried seva slightly into pieces and add them into the warm sugar syrup (or drizzle/toss them gently) so that the sweet syrup coats evenly across the crunchy seva.
Cool and Store: Let it cool completely. Store the crispy Madhura Seva in an airtight container!

Video

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Notes

Syrup Temperature: Ensure the sugar syrup is warm (not boiling hot) when tossing the fried seva to get an even, non-sticky sugar coating.
Frying Flame: Fry on a steady medium flame so the sev cooks evenly and stays crispy without burning.

​Bakery Style Madhura Seva (Koonthi / Sweet Sevapuri Snack)