PEPPER SEVAI

Sevai or Idiyappam is a steamed noodle variety made out of rice flour.It is a filling yet light variety breakfast also suitable for Dinner menu.I have quite a few varieties of sevai in my blog and make it as and when I crave for them.Besides making it with rice flour I also make with par boiled rice which is soaked and ground and steamed into idlis and then squeezed down in a press called nazhi. Every South Indian household posseses one and is a traditional tiffin item on the menu.In this particular post I have flavoured it with Black Pepper or Milagu in Tamil.As we all know,black pepper is a blod purifier and has numerous health benefits.

Besides making rice flour and ground rice method there is another simplest way of making these rice noodles or string hoppers.Yes,it is the instant version.It is so easy to cook and only in a matter of 5-10 minutes your rice sevai is ready without any hard labour. The one with the ground rice method is the hardest but that tastes awesome and if you are in a hurry or don’t have patience do try making instant sevai and flavour it with your choice.I am planning to post a few instant varieties of sevai in the near future so,stay tuned.Now coming to this pepper variety,this is very simple and requires the least of ingredients,but yields the best of flavour.Over to the recipe.

Print Recipe

PEPPER SEVAI

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breakfast

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south indian

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10 minutes

Cook Time

10 minutes

Servings

cup

Ingredients

• 1 cup Idiyappam
• 1 tsp Sesame Oil
• 1 tsp Ghee
• 1 tsp Black Pepper Powder
• 1/2 tsp Mustard
• 1/2 tsp Urad Dal
• 1/2 tsp Channa Dal
• 1 Red Chilli
• Cashewnut -3
• 1 pinch Asafoetida
• 1 sprig Curry leaves
• to taste Salt

Course breakfast Cuisine south indian Prep Time 10 minutes Cook Time 10 minutes Servings cup Ingredients 1 cup Idiyappam 1 tsp Sesame Oil 1 tsp Ghee 1 tsp Black Pepper Powder 1/2 tsp Mustard 1/2 tsp Urad Dal 1/2 tsp Channa Dal 1 Red Chilli Cashewnut -3 1 pinch Asafoetida 1 sprig Curry leaves to taste Salt

Instructions

1. In a pan add sesame oil and ghee.Add mustard,asafoetida,urad dal,channa dal and red chilli.

   
2. Add curry leaves, cashew nuts and black pepper powder.

   
3. Transfer the temperings in to a bowl.

   
4. Add cooked idiyappam and salt.Follow instructions by clicking on the link.

   
5. Mix well and Pepper or Milagu Sevai is ready for serving.

   
6. Serve as a breakfast or for dinner.Coconut Chutney works fine for this recipe.

   

Recipe Notes

Notes

You can add a few groundnuts while tempering.

Use sesame oil and ghee mixed to enhance the flavour of pepper.

You can add cumin powder also along with pepper powder.