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Pepper Sev 2

Pepper Sev (Milagu Sev)

Sasmita
The Pepper Sev is so crisp, flavourful snack for Diwali using besan, rice flour, and prominently flavored with black pepper. Also, this is a perfectly spicy and crunchy snack to serve with hot tea in the evening!
5 from 7 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine Indian
Servings 3

Ingredients
  

  • 1 cup Besan (gram flour)
  • ½ cup Rice flour
  • 1 tbsp Black peppercorn
  • ¼ tsp Turmeric powder
  • ½ tsp Red chili powder (optional)
  • tbsp Oil (hot)
  • Salt as needed
  • Water for kneading
  • Oil for deep frying

Instructions
 

  • 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 !

Notes

  • Rice flour gives crunchiness to the sev, so DO NOT skip.
  • Always keep a 2:1 ratio of besan (gram flour) to rice flour.
  • If rice flour is more, then sev becomes hard and whitish in color whereas with more quantity of besan leads to strong yellowish color with a softer texture.
  • To make the dough, add water little by little. This amount totally depends on the quality of the besan and rice flour used.
  • The dough should be soft like chapati (roti) dough but not sticky.
  • Fry the sev over low-medium heat to get such a beautiful color of the sev as well as a good taste.
  • Use freshly crushed black pepper to get that extra flavor in the sev.
  • Try to make a fine powder of the whole black pepper, so that these won't be stuck while pressing the dough over the hot oil.
  • Red chili powder is optional. Only add if you need a little more spicy flavor in these pepper sev.
  • The sev can be prepared in a huge batch and kept in an air-tight container for a long time.
Keyword Black Pepper, Festival Recipe, Snack Idea