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
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.
 |
 |
- 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.
 |
 |
- If you like coconut milk you can serve it with coconut milk too.
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 |
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.
 |
 |
- 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.
NOTE:
- While boiling the water to make idiyappam do not boil too much.
- Do not steam the idiyappams for too long. Else it will become rubbery.
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?
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
neatly done looks wonderful
We make it in a different way,love this very much
Yesterday only I tried idiyappam first time. Need to post it soon… Happy to see ur post… Perfectly done…
one of my faves. can eat it any time of the day or night. it's so light on the stomach.
Nice post. thengai sevai is new to me. i make only the sweet version. thanks for sharing 🙂
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
I love it with sugar and coconut…
but my lil one loves to have with kurma 🙂
I love this recipe! Its much different than what my Mum makes.. But this is so easy! Love sevai!!
waah…this is super easy 🙂
I have to try it sometimes
Apart from me none at home love this kind of savoury idiyappams,feel like inviting myself to your place Jeya.
Yummy and perfect idiyappams…
Looks so good ..I wish I can have both right now
jeyashree
i tried iddiyappam…but it didnt come well..thanks for sharing….will try it.
Renu,
Do not where u went wrong. What is the problem u faced while making this
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
very light n healthy food..
super inviting and tempting
Looks so yummy!! Nice inviting clicks..
I am not a big fan of this,but love to have some after seeing urs…
Delicious tempting & healthy breakfast:)
Join my ongoing EP events-Asafoetida OR Fennel seeds @ Divya's Culinary Journey
Simply awesome and very tempting, beautiful post dear..
Looks super yumm,my fav bfast…
great traditional recipe..awesome
Just now made these for dinner.. Simple, light and comforting..
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
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
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…
never said thenga sevai. looks and sounds very tempting
Looks so tempting…my fav anytime!
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????
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
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
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.
Thank you so much . will try this time for vinayagar special.
All your tips on the 'note' section very helpful for all recipes
Hats off to your cooking skills.. Lovely photos..
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?
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.
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?
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
Whenever I try idiappam, it'll be very hard to press… I think I over boiled the water… any other tips pls…
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
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
Yes sure will post
dear jeyashri
thank you for your reply
Hi jeyashri i tried idiyappam but the flour is too tight to press,what can i do now??
Hi,sprinkle some hot water to this and knead again.If the dough is too tight, you can't press it.
I dont have fresh coconut. Can i use desiccated dry coconut?
You can, but the taste will differ