Paruppu Sevai | Millet Paruppu sevai
Paruppu Sevai | Millet Paruppu sevai | Millet Sevai | Thinai sevai | usili sevai | Millet semiya | multi millet vermicelli recipe | millet recipes | foxtail millet sevai step step pictures and video recipe. Check out the paruppu sevai video and If you like the video pls SUBSCRIBE to my channel
Millet paruppu sevai
Healthy millets with protein make a great filling tiffin. You can also pack it for school lunch
dal for millet sevai
To include protein I have made usili with toor dal and Chana dal. You can skip dal if you are looking for instant millet sevai.
Should I pulse the cooked Dal?
It is optional but it gives Nice texture to the dal and my kids like it this way so I always do.
Should I steam cook millets?
Though it is optional I would recommend it as it helps the sevai to retain the softness for hours. Overcooking, millet might turn them mushy so follow the package instruction
Oil for sevai
I would recommend peanut oil or coconut oil.
Sevai varieties
I have used multi-millet sevai. Instead, you can use any sevai variety of your choice. If you are using rice sevai, soak for additional time also steam cook if required.
Can I add onion?
Traditionally paruppu sevai is prepared without onion and garlic. You can add according to your taste.
tips for best multi millet Paruppu sevai
- Cool the cooked Dal then pulse for a nice texture
- I would recommend soaking millet and then steam cooking for them
- To retain softness for hours
- Always roast the dal well before adding millet
- Avoid sauteeing the millet for long-time
- Keep the cooked millet covered to maintain the soft texture
- Best way to reheat cooked parupp usevai is close with a lid. If you are using microwave; cover with a lid
SIDE DISH FOR tomato sevai
seva goes well with varuval, raita varieties, gutti vankaya kura, kathirikai chops, plain kurma, mirchi salan, chutney and raita
VARIETY RICE
MILLET RECIPES
Breakfast recipes in TMF
Ingredients
To soak
1/4 cup toor dal
3 red chilli
1/4 cup Chana dal
Water
1/2 tsp salt
Sesame oil
Soak and steam cook millet
150 grams of multi millet
water to soak
Required salt
1/2 tsp sesame oil
1 tsp salt
Paruppu usili sevai
1 tbsp peanut oil
Curry leaves
1/2 tbsp urad dal
Asafoetida
1/2 tsp mustard seeds
1 tsp salt
2 tbsp coconut
Ingredients
To soak
- 1/4 cup toor dal
- 3 red chilli
- 1/4 cup Chana dal
- Water
- 1/2 tsp salt
- Sesame oil
Soak and steam cook millet
- 150 grams of multi millet
- water to soak
- Required salt
- 1/2 tsp sesame oil
- 1 tsp salt
Paruppu usili sevai
- 1 tbsp peanut oil
- Curry leaves
- 1/2 tbsp urad dal
- Asafoetida
- 1/2 tsp mustard seeds
- 1 tsp salt
- 2 tbsp coconut
Instructions
Paruppu Usili
- First, soak toor dal, Chana dal, red chilli; till soft press
- Drain the water and grind
- Add salt; mix well
- Grease idiyappam plate and spread the dal mixture; steam and cook for 5 minutes
- Cool and crumble
- Pulse and keep aside
Cook sevai
- Soak multi-millet vermicelli in hot water with salt and sesame oil for 2 minutes
- Drain the water completely
- Grease the Idiyappam Plate with sesame oil; spread and steam cook for 5 minutes then Fluff the sevai
Millet paruppu usili sevai
- Heat oil and temper mustard seeds, urad dal, and curry leaves
- Add usili; saute for 3 minutes
- Furthermore, add salt and asafoetida saute for 30 seconds
- Add cooked sevai and saute for a minute
- Finally, add coconut; mix well. Cover and rest till you serve
Video
