How to Make Sev Chikki (Sweet and Crunchy Gram Flour Noodle Bars) - Delishably - Food and Drink
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How to Make Sev Chikki (Sweet and Crunchy Gram Flour Noodle Bars)

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Sev chikki (sweet and crunchy gram flour noodle bars)

Sev chikki (sweet and crunchy gram flour noodle bars)

What Is Sev Chikki?

First, I'll explain what chikki is. Chikki is a traditional Indian sweet made of jaggery or sugar and nuts. Chikki made with groundnuts is common.

Sev chikki is a type of chikki in which sev (crunchy gram flour noodles) is added. Making it involves three steps. First, you make the sev. Next, you mix it with boiled jaggery syrup and later, and then finally, you make the bars.

Sev chikki is crunchy and light—it makes a great anytime snack. It's also nutritious because of the abundant nutrients in the jaggery and gram flour. These protein-rich bars are a favorite of children and elders, as well.

Try this quick and easy snack whenever you crave something light and healthy!

Cook Time

Prep timeCook timeReady inYields

10 min

25 min

35 min

12 pieces of sev chikki

Ingredients

For the sev:

  • 1 heaped cup gram flour (besan)
  • 1 tablespoon rice flour
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons oil, for the dough
  • Oil for deep-frying

For the jaggery syrup:

  • 3/4 cup jaggery, powdered
  • 2 tablespoons water

Instructions

  1. In a large mixing bowl, add gram flour, rice flour, and salt. Mix well.
  2. Take the oil for making the dough in a pan and heat it until very hot. Pour it on the flour mixture. You will hear a sizzling sound. Mix it well.
  3. Adding water little by little, make a smooth dough. No need to rest the dough.
  4. Prepare the appliance for making the sev. Use a thin sev mould and fill the dough in the slot.
  5. Heat the oil for deep-frying. Gently press or squeeze the dough by moving the appliance in a circular motion, so that the raw sev falls circularly into the hot oil. Fry the sev over medium heat.
  6. Thin sev fries faster. Flip the sev quickly with the help of a spatula. Remove it from the oil and place it on an absorbent paper towel. Repeat the same process with the remaining dough.
  7. Once the sev becomes cools completely, it will become very crunchy. Gently break them with your fingers to get uniform, smaller sev pieces. Set aside.
  8. Keep a steel plate ready for pouring the hot sev chikki mixture.
  9. Prepare the jaggery syrup: Heat a deep bottomed pan. Add powdered jaggery and 2 tablespoons of water. Mix well.
  10. Keep the heat medium-high. Stir the mixture continuously. After 3-4 minutes, the jaggery should melt completely. Reduce heat. Boil the mixture until it becomes thicker and forms a two-string consistency. To check the consistency, drop a little bit of the jaggery liquid into the water stored in a bowl. If you are able to collect the jaggery inside the water and form a ball out of it, it is the right consistency.
  11. Keeping the heat on low, add the broken sev and mix well. Keep the mixture on low heat for a few seconds.
  12. Turn off the heat and transfer the mixture to the steel plate. Evenly spread it with the help of a spatula. Set it aside to cool.
  13. After 5 minutes, draw shallow lines on it with the help of a knife, so that you can make square or rectangle pieces.
  14. Once it cools a bit, insert the knife deeper on the lines to separate the pieces.
  15. Take out the pieces when it becomes completely cold. Enjoy eating the crunchy and nutritious jaggery sev bars (sev chikki).
  16. Store the remaining pieces in an airtight container and enjoy eating them for up to 2 weeks.

Photo Guide

Step one: In a mixing bowl, add gram flour, rice flour, and salt. Mix well.

Step one: In a mixing bowl, add gram flour, rice flour, and salt. Mix well.

Add very hot oil. After a few seconds, mix it with your fingers.

Add very hot oil. After a few seconds, mix it with your fingers.

Adding water little by little, make a smooth dough. No need to rest the dough.

Adding water little by little, make a smooth dough. No need to rest the dough.

Step two: Prepare the appliance for making the sev. Fill the dough in the slot. Use a thin sev mould.

Step two: Prepare the appliance for making the sev. Fill the dough in the slot. Use a thin sev mould.

Heat the oil for deep-frying. Keep the heat at medium. Press or turn the appliance, so that raw sev comes out of the mould and falls in the oil. Don't overcrowd the sev.

Heat the oil for deep-frying. Keep the heat at medium. Press or turn the appliance, so that raw sev comes out of the mould and falls in the oil. Don't overcrowd the sev.

Gently, flip the se. Thin sev cooks faster. Transfer them from the oil when they become crunchy. Place them on an absorbent paper. Repeat the same with the remaining dough. Once the sev cools, break them with your fingers to get small pieces.

Gently, flip the se. Thin sev cooks faster. Transfer them from the oil when they become crunchy. Place them on an absorbent paper. Repeat the same with the remaining dough. Once the sev cools, break them with your fingers to get small pieces.

Step three: Heat a deep bottomed pan. Add powdered jaggery and 2 tablespoons of water. Stir the mixture. After some time, jaggery melts completely.

Step three: Heat a deep bottomed pan. Add powdered jaggery and 2 tablespoons of water. Stir the mixture. After some time, jaggery melts completely.

Allow it to boil on low heat until the jaggery syrup becomes thick and gets two-string consistency.

Allow it to boil on low heat until the jaggery syrup becomes thick and gets two-string consistency.

how-to-make-sev-chikki-sweet-and-crunchy-noodle-bars
how-to-make-sev-chikki-sweet-and-crunchy-noodle-bars
To check the consistency, add a few drops of the boiling jaggery syrup in the water. If you can gather the jaggery and form a ball, this is the right consistency.

To check the consistency, add a few drops of the boiling jaggery syrup in the water. If you can gather the jaggery and form a ball, this is the right consistency.

Keeping the pan on low heat, stir it for a few seconds.

Keeping the pan on low heat, stir it for a few seconds.

Step four: Add sev. Gently, mix it with the syrup. Keep a steel plate ready for pouring the hot sev chikki liquid.

Step four: Add sev. Gently, mix it with the syrup. Keep a steel plate ready for pouring the hot sev chikki liquid.

Let the mixture stay on the heat for 1 minute. Turn off the heat and transfer it to the steel plate.

Let the mixture stay on the heat for 1 minute. Turn off the heat and transfer it to the steel plate.

how-to-make-sev-chikki-sweet-and-crunchy-noodle-bars
Spread it evenly with the help of a spatula.

Spread it evenly with the help of a spatula.

After 5 minutes, draw shallow criss-cross lines on the sev chikki, so that you can get rectangle or square pieces when you cut them on the line.

After 5 minutes, draw shallow criss-cross lines on the sev chikki, so that you can get rectangle or square pieces when you cut them on the line.

When it cools a bit, insert the knife along the lines and separate the pieces. When the pieces become completely cold, they are ready to eat. Enjoy!

When it cools a bit, insert the knife along the lines and separate the pieces. When the pieces become completely cold, they are ready to eat. Enjoy!

Comments

ShailaSheshadri (author) from Bengaluru on September 24, 2020:

Thank you so much, Megha for your appreciation. Sev chikki is crunchy and delicious. Please try this recipe!

Megha Ginnare from BHOPAL on September 24, 2020:

My mother prepares namkeen sev. This was sweet. Really innovative and quite easy. Thanks for sharing

ShailaSheshadri (author) from Bengaluru on September 24, 2020:

Thanks for reading this hub and leaving lovely comments.

Lakshmi from Chennai on September 24, 2020:

Healthy and innovative recipe.