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

multi millet sevai

paruppu sevai

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Ingredients

To soak

• 1/4 cup toor dal
• 3 red chilli
• 1/4 cup Chana dal
• Water
• 1/2 teaspoon salt
• Sesame oil

Soak and steam cook millet

• 150 grams of multi millet
• water to soak
• Required salt
• 1/2 teaspoon sesame oil
• 1 teaspoon salt

Paruppu usili sevai

• 1 tablespoon peanut oil
• Curry leaves
• 1/2 tablespoon urad dal
• Asafoetida
• 1/2 teaspoon mustard seeds
• 1 teaspoon salt
• 2 tablespoon 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

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