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Idiyappam | sevai | idiyappam recipe

by Jeyashris Kitchen
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IDIYAPPAM

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.
Also check

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


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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.

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48 comments

APARNARAJESHKUMAR November 19, 2012 - 2:25 am

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?

Reply
admin November 21, 2012 - 2:00 am

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

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Torviewtoronto November 19, 2012 - 2:33 am

neatly done looks wonderful

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prathibha Garre November 19, 2012 - 2:44 am

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

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Akila November 19, 2012 - 3:42 am

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

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Nagalakshmi V November 19, 2012 - 3:52 am

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

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Chitra November 19, 2012 - 4:09 am

Nice post. thengai sevai is new to me. i make only the sweet version. thanks for sharing 🙂

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Nivedhanams Sowmya November 19, 2012 - 5:19 am

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

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Aruna Manikandan November 19, 2012 - 6:01 am

I love it with sugar and coconut…
but my lil one loves to have with kurma 🙂

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Foodomania RK November 19, 2012 - 6:20 am

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

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LG November 19, 2012 - 7:28 am

waah…this is super easy 🙂
I have to try it sometimes

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Priya November 19, 2012 - 9:11 am

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

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Shabbu November 19, 2012 - 9:56 am

Yummy and perfect idiyappams…

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Priti S November 19, 2012 - 10:35 am

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

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RENU November 19, 2012 - 11:26 am

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

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admin November 21, 2012 - 2:01 am

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

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Kaveri Venkatesh November 19, 2012 - 11:31 am

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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PT November 19, 2012 - 11:32 am

very light n healthy food..

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Shama Nagarajan November 19, 2012 - 11:52 am

super inviting and tempting

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divya November 19, 2012 - 2:56 pm

Looks so yummy!! Nice inviting clicks..

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Premalatha Aravindhan November 19, 2012 - 3:51 pm

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

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Julie November 19, 2012 - 5:00 pm Reply
Hema November 19, 2012 - 5:10 pm

Simply awesome and very tempting, beautiful post dear..

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Vrinda November 19, 2012 - 6:53 pm

Looks super yumm,my fav bfast…

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raaji November 19, 2012 - 6:54 pm

great traditional recipe..awesome

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DivyaGCP November 20, 2012 - 3:29 am

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

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Prathima Rao November 20, 2012 - 4:42 pm

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

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Me... November 20, 2012 - 8:34 pm

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
http://www.anubhavati.wordpress.com

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WeR SAHM November 21, 2012 - 4:03 am

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…

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RAKS KITCHEN November 21, 2012 - 6:39 am

never said thenga sevai. looks and sounds very tempting

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Sharmilee! :) November 22, 2012 - 1:46 pm

Looks so tempting…my fav anytime!

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shree March 18, 2013 - 5:26 pm

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????

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admin March 19, 2013 - 2:05 pm

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

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Vins June 24, 2013 - 7:15 am

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

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Jayaseeli Shantha Kumari July 24, 2013 - 4:43 pm

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.

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sisha vekha September 6, 2013 - 5:11 pm

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

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A.K.SATHISH KUMAR October 1, 2013 - 12:06 pm

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

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Dhaarini March 7, 2014 - 12:55 pm

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?

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jeyashri suresh March 10, 2014 - 2:08 am

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.

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Sudha October 18, 2014 - 2:49 pm

I tried idiyappam but it doesn't separate. It looks like idli. So I couldn't make a proper sevai out of it. Any idea where I went wrong.? Should I add little more oil?

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jeyashri suresh October 19, 2014 - 2:30 am

The reason may be the water must have boiled too much before adding to the flour. It should not be boiling hot, just when u see the spots on water switch off the flame

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மதி October 7, 2015 - 7:36 pm

Whenever I try idiappam, it'll be very hard to press… I think I over boiled the water… any other tips pls…

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jeyashri suresh October 10, 2015 - 3:04 pm

If water is very less and the dough is thick also, it will be difficult to press. So always make the dough soft and pliable

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Kalpana Thillai February 21, 2016 - 5:12 am

dear jeyashri, Can you post how to prepare idiyappam flour in rice mill buying ready made so costly comparing our preparation idiyappam is very healthy dish like idly i usually prepare two times a week pls post soon

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jeyashri suresh February 22, 2016 - 6:45 am

Yes sure will post

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Kalpana Thillai February 26, 2016 - 5:24 am

dear jeyashri
thank you for your reply

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Unknown February 3, 2018 - 1:35 pm

Hi jeyashri i tried idiyappam but the flour is too tight to press,what can i do now??

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Jeyashris Kitchen February 6, 2018 - 2:22 am

Hi,sprinkle some hot water to this and knead again.If the dough is too tight, you can't press it.

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