Monday, November 19, 2012

IDIYAPPAM | SEVAI | IDIYAPPAM RECIPE

PLAIN IDIYAPPAM AND THENGAI SEVAI

Idiyappam | Sevai | string hoppers is a very rare dish we make it at home. My mom makes it regularly using the traditional  Sevai Nazhi , which is very tough( i feel) but we used to help her when we were kids. She makes variety of Sevai and i will soon post the recipes of the sevai soon. My kids don’t prefer much and only me and my hubby only eat this and whenever i make this i do for dinner only.So never had chance to click. Somehow  last week i managed to make this for breakfast and clicked too. This is very handy if you don’t have Idli | dosa batter at home. I used the idiyappam flour but you can use plain rice flour too.

Idiyappam 1

INGREDIENTS:(FOR PLAIN IDIYAPPAM)YIELDS APPROX. 10 PIECES

IDIYAPPAM FLOUR | RICE FLOUR 1 CUP
WATER 1AND 1/4 CUP
SALT 1/2 TSP
OIL 1/2 TSP
SUGAR AS NEEDED
COCONUT(SCRAPPED) 1/4 CUP

METHOD:

  • In a pan add water and add salt and oil to it. Keep the flour in a wide bowl. When you see small bubbles of water switch off the flame and add it slowly to the flour. when it is warm mix it nicely with a spoon and with you hands make it into equal portions to fit into the press.
  • Use the omapodi achhu for this.
Idiyappam step 1 Idiyappam step 4
  • Grease an idli plate and press medium sized circles . Steam this for 5 minutes. After a minute take it out from the idli plate and transfer it a wide plate and cover it with a damp cloth to keep it moist and to avoid drying. Repeat the process for the rest of the dough. If you are going to have it with coconut and sugar just add the sugar to the mix and start mixing it gently. Add coconut in the last and mix well.
Idiyappam step 6 Idiyappam step 7
  • If you like coconut milk you can serve it with coconut milk too.

Idiyappam 2

INGREDIENTS FOR THENGAI SEVAI | COCONUT SEVAI:

PLAIN IDIYAPPAM 1 CUP
COCONUT(SCRAPPED) 1/4 CUP
OIL 2 TSP
MUSTARD SEEDS 1/2 TSP
CHANNA DAL 1/2 TSP
URAD DAL 1/4 TSP
PEANUTS 1/2 TBLSP
GREEN CHILLI 2
COCONUT OIL 1 TSP
SALT TO TASTE
CURRY LEAVES FEW

Thengai Sevai 1

METHOD:

  • In a pan add oil and add mustard seeds, channa dal,urad dal, chopped green chilli, peanuts and saute in a medium flame till the dal and peanuts become golden brown.
  • Add this to the plain idiyappam and add a tsp of coconut oil.
  • In the same pan saute the coconut in a low flame till it gives a nice aroma.
coconut sevai step 2 Coconut sevai step 3
  • Add this also to the plain idiyappam and mix it gently with clean dry hands.
  • Add curry leaves to this. ( I didn't’ t have and so i didn’t add)

You can have Idiyappam with Vegetable Stew.

Thengai Sevai 2

     NOTE:

  1. While boiling the water to make idiyappam do not boil too much.
  2. Do not steam the idiyappams for too long. Else it will become rubbery.

    

39 comments:

  1. jeyashri does your idly pan have hole in the centers? because my idly pan does not have , i feel thats the reason i am not getting the idiyappam properly?

    ReplyDelete
    Replies
    1. If using idli plates with holes, use a clean muslin cloth ( spread the cloth on the pan ) and make idiyappams on that.
      My idli pan does not have holes

      Delete
  2. We make it in a different way,love this very much

    ReplyDelete
  3. Yesterday only I tried idiyappam first time. Need to post it soon... Happy to see ur post... Perfectly done...

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  4. one of my faves. can eat it any time of the day or night. it's so light on the stomach.

    ReplyDelete
  5. Nice post. thengai sevai is new to me. i make only the sweet version. thanks for sharing :)

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  6. love these sevai!!! so healthy and so yummy!!! love btoh thengai and lemon sevai!!
    Sowmya

    Ongoing Event - CWF - Whole Wheat Flour
    Ongoing Event - Let's Party - Eggless Bakes and Treats

    ReplyDelete
  7. I love it with sugar and coconut...
    but my lil one loves to have with kurma :)

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  8. I love this recipe! Its much different than what my Mum makes.. But this is so easy! Love sevai!!

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  9. waah...this is super easy :)
    I have to try it sometimes

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  10. Apart from me none at home love this kind of savoury idiyappams,feel like inviting myself to your place Jeya.

    ReplyDelete
  11. Yummy and perfect idiyappams...

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  12. Looks so good ..I wish I can have both right now

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  13. jeyashree
    i tried iddiyappam...but it didnt come well..thanks for sharing....will try it.

    ReplyDelete
    Replies
    1. Renu,
      Do not where u went wrong. What is the problem u faced while making this

      Delete
  14. It happens most of the time with me Jeyashri, since we don't have breakfast we end up making most of the breakfast items in the evening for dinner and hence am not able to click :)
    Our whole family loves idiyappam...very nicely made

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  15. very light n healthy food..

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  16. Looks so yummy!! Nice inviting clicks..

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  17. I am not a big fan of this,but love to have some after seeing urs...

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  18. Simply awesome and very tempting, beautiful post dear..

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  19. Looks super yumm,my fav bfast...

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  20. great traditional recipe..awesome

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  21. Just now made these for dinner.. Simple, light and comforting..

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  22. my fav!!!! Love it with simple aloo curry, Must try making them at home now, you have explained it so well!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  23. Hi Jeyashri,

    We make the Sevai which is made with rice soaked nd ground and cooked and again pressed in the sevai maker andd re cooked again...Much more laborious yet healthy as its twice steamed. loved the click of the idiyappam and the coconut and the sugar!

    Shobha
    www.anubhavati.wordpress.com

    ReplyDelete
  24. nice clicks...loved thengai sevai too... today morning only i made sevai but with paruppu...i mean paruppu sevai.... As sobha said my mother use to follow the procedure of grinding and pressing, again cooking....will be so delicious...

    ReplyDelete
  25. never said thenga sevai. looks and sounds very tempting

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  26. Looks so tempting...my fav anytime!

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  27. wow..nice..i tried it..I dint get non-sticky sevai. idiappam was nice but not able to get non-sticky pieces..It appeared like idly upma..i dont know what the mistake is..is that because of my idly plate have holes????

    ReplyDelete
    Replies
    1. Thanks for trying. The reason for sticky ness may be becoz the water must have boiled little too much. Just add the water when it is hot not rolling boil.do not over steam too

      Delete
  28. Hi Jeyashri,
    Your recipes are simply great.. The way of presentation, although a complex dish, makes it look simple.
    I tried out idiappam and it turned out very well..
    I have suggested your site to my friends.
    Happy blogging

    ReplyDelete
  29. hai ur all recipes are good to see and i think simple to cook also.about idiappam i tried most of the time its not coming well.i saw ur post.i will try oncemore.thankyou.

    ReplyDelete
  30. Thank you so much . will try this time for vinayagar special.
    All your tips on the 'note' section very helpful for all recipes

    ReplyDelete
  31. Hats off to your cooking skills.. Lovely photos..

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  32. Hi Jeyashri, Thanks for the recipe. Btw, I dont have idiyappam flour or kozhakattai flour. Can I make it with normal store-bought rice flour? Will the result be same?

    ReplyDelete
    Replies
    1. You can add store bought rice flour . But it won't be too soft. Else you can make the rice flour at home by soaking it and drying it under shade and making flour.

      Delete

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