Peppper Sev ~ Miriyala Jantikalu ~ Milagu Sev
About Peppper Sev ~ Miriyala Jantikalu ~ Milagu Sev
Pepper sev is very easy to prepare and we can store it for long time. Do you remember your hostel days .. These muruku, janthikalu and sev saves us from having hostel food รฐลธโยรฐลธยยผ. Also we can carry it for long trips. This pepper sev/milagu sev/miriyala janthikalu is very crispy with peppers pungent taste and aroma. Today i am using black crushed pepper to prepare this pepper sev.
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Recipe Time & More
Ingredients
- 1 gm Besan or flour bengal flour shanagapindi
- 1/2 cup Rice Flour
- 2 tsp Black Pepper crushed
- 1 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 1-2 tsp Salt or as per taste
- 1/4 tsp asafoetida
- 11/2 tsp Butter
- to Oil deep fry
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Instructions
- Crush black pepper and keep it aside. Sieve bean flour & rice flour.
- Now add salt, turmeric powder, crushed pepper, cumin seeds, hing into bowl. Mix everything well.
- Sprinkle some water on the above flour and mix it.
- Add melted butter to the above and mix well, by adding little amount of water.
- Give the above dough consistency.
- I used gun model presser with wholes model plate.
- Divide the dough into two parts and keep it into mould.
- Take a Kadai add required amount of oil to deep fry. Check oil heat by dropping small amount of dough into oil. If it raises immediately, then slowly press the gun(muruku press) by moving it into circular motion, maintain medium-low flames.
- Fry the above pepper sev both sides till it changes color and it becomes crisp. Approximately it will take 4-5 minutes fry the above miriyala janthikalu.
- Repeat the above process for remaining dough and keep it in a bowl. Fry pepper sev in medium low flames to get janthikalu crispy and crunchy.
- Yummy, tasty and crunchy pepper sev is ready รฐลธหโนรฐลธหโน.
Recipe Notes
Semi crush the black pepper before adding into dough. Otherwise you can’t press muruku set smoothly. Pepper will stuck into wholes.
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3 Comments
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Looks so yummy! Excited to make it.
This looks amazing! Thanks for sharing.
What a delicious recipe! Thanks for posting.