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Coconut Sevai – Thengai Sevai Recipe | Easy Idiyappam Recipes

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Coconut Sevai Recipe

I make coconut sevai just like coconut rice….I love all sevai/ idiyappam varieties plain sevai, lemon sevai, masala idiyappam or coconut sevai I can have it anytime. Mittu loves idiyappam thenga paal or with jaggery(chimmi is how she calls jaggery).

Any steamed food is healthy and safe to eat especially for kids.Usually when we are travelling/holidaying either idli or idiyappam is our staple breakfast order for mittu as she eats it without any complaints.

Thengai Sevai Recipe

Coconut Sevai Recipe – IngredientsCoconut Sevai Recipe

Preparation Time : 20 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: Indian

Cooked Plain Sevai (Idiyappam) – 1 cup
Coconut – 1/3 cup grated
Cashews – 2 tsp broken
Ghee – 1/2 tsp
Salt – to taste

To temper:

Oil – 1 tsp
Mustard seeds – 1/2 tsp
Urad Dal / Jeera – 1/2 tsp
Green Chillies – 1 slitted
Curry leaves – a small sprig
Hing – a tiny pinch

Method:

  1. In a pan heat ghee and fry the cahsews till golden brown, Set aside.Heat oil – add the items listed under ‘to temper’ let it splutter, fry till dal turns golden brown.Then add coconut and saute for few mins till the moisture reduces.Add required saltHow to make atta dough - Step1
  2. Then add cooked sevai and give a quick toss.Garnish with ghee fried cashews and give and quick stir and switch off.
    How to make coconut sevai - Step1

Serve hot or warm!

How to make coconut sevai - Step2

My Notes:

  • Always while preparing dough for idiyappam make sure its not too tight or too loose to get the perfect soft idiyappam.Also cool down then seperate to get it easily separated.
  • While pressing don’t layer too much that helps in even cooking. 
  • I usually use idiyappam press which has small holes but for sevai varieties I use the bigger hole just for a variation.

Coconut Sevai Recipe

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