Friday, November 1, 2013

Inippu Sev/Cheeni Sev/Sweet Sev...Kovilpatti Special...

CooknDine wishes a very Happy Diwali to all....

I wanted to post something very special for this Diwali.When I was looking for some options Inippu Sev/Cheeni Sev was the one which striked me all on a sudden..When I browsed through the recipes I found it very easy and thought I should give a try.It came out well and made my Diwali a very Special one....
Kovilpatti is famous for various types of Mittai especially the kadalai Mittai.In that lane falls the very special inippu Mittai too..Whenever HH returns from Madurai he used to get this inippu mittai from Srinivasa Mittai Kadai,KeelEral.I love the soft and sweet nature of this Sev..
Apart from the sweets ,I love Kovilpatti for the peacocks..If u happen to travel from Tuticorin to Kovilpatti in the early morning u can witness atleast 50 peacocks on the way..U will just fall in love with those beautiful natural dancers..
So say No to crackers and save the Earth from Pollution...


1 Cup of Gram flour/Kadalai Maavu/Besan
1/8 Cup of Rice flour
1/4 Tsp of Salt
1 Tbsp of Oil
Oil to deep fry

For the Syrup:
1 Cup of Sugar
1/2 Cup of Water
A pinch of Cardamom Powder


Sieve gram flour,salt and rice flour to remove the lumps and to mix evenly.
Take them in a mixing bowl.
Add oil to it.
Crumble them.

Sprinkle water little by little and make them into a thick non-sticky dough.
The dough should be little thick so as to come through the Mandoline(shown in the extreme right in the picture)(Mandoline is the one in which we grate carrot and other vegetables..)..U can use a Sev ladle too.But using a Murukku press to make this sev will not give a nice taste and shape to the sev.
The actual sev will not have a hole in the centre.If u make it in murukku press it will have a small hole in the middle.
But when u make it in the sev ladle there won't be any hole in the middle and u will get the exact taste as the one that are available in shops..

(See the pic above the traditional sev doesn't have any hole in the middle)

Heat oil in a pan at medium flame.
Press the dough on the mandoline..When u press it the sev begins to fall ..
Do this directly over the hot oil..Do it with care.
The sev falls into the oil from the mandoline..
(I could not manage to take the photos clearly..Next time when HH is there at home I'll try it and post the video of dropping the dough from the mandoline)

Allow it to get cooked in low flame.Don't make it to turn brown.
After it gets cooked transfer them onto a kitchen tissue to get rid of the excess oil.

Simultaneously when u heat the oil to fry,heat another pan with sugar and water in it.
Allow the sugar to melt completely.
Make the sugar syrup in very soft ball consistency.
Add cardamom powder to it.
Now when the sugar syrup attains the soft ball consistency add the fried sev to it.

Keep stirring the sev in the sugar syrup till the syrup turns thick.
When it turns thick switch off the flame and transfer the contents to a plate.
When it cools u can see the sugar getting solidified on the top..
As soon as it cools store it in an air tight container.


  • U can use mandoline/Sev ladle to make this traditional sev.
  • If the sugar is refined sugar then the coating on the sev will be very bright and whitish in colour.
  • The dough should be little thick to come through the mandoline.If it is little loose then it will stick on and will not come out from the mandoline.In such case add some besan flour,mix it and bring the dough to thick consistency.


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