In a mortar and pestle, first crush all the black peppercorns into powder and keep aside.
Next in a mixing bowl sieve besan (gram flour) and rice flour well.
Into that add freshly prepared pepper powder, turmeric powder, red chili powder, 1.5 tbsp hot oil, salt and mix well using a spoon.
By adding little amount of water at a time, start mixing again.
Soon, it will become a dough.
Cover the bowl and keep aside.
Meanwhile, heat oil in a deep pan for frying the sev.
Now take the sev mold and grease all parts of it with oil.
After this, take half of the dough and fill into the greased mold. Tighten the lid.
When the oil is hot enough over low-medium heat, press / rotate the sev mold handle so that the sev batter falls in hot oil. Once the batter touches the oil, start moving the mold in circular motion along with pressing / rotating the sev mold handle. Handle this step very carefully, else there is chance of burning to hand.
Once one circle forms, take out the mold and keep aside.
Fry the sev for 1 minute or less (as these cook so fast) and then flip it and allow to fry.
When the sev seems light golden brown color from both the sides, then remove onto a plate lines with tissue paper.
Similarly make sev from rest of the dough and keep in the plate to cool down completely.
The sev becomes super crisp when cools down to room temperature.
Store these crunchy pepper sev in air-tight container and serve with tea / coffee or even as a yum snack !