Vella sevai| sweet idiyappam, idiyappam with jaggery syrup, a traditional dish made using idiyappam or sevai, perfect for neivedyam for pooja. My mom always make sevai using traditional sevai nazhi, so whenever she makes that, apart from making he savory versions, she make this vella sevai too. I always love it but never tried it on my own. Last week when i posted a meal on Jeyashri’s kitchen instagram along with this vella sevai, few of them messaged me to share the recipe. So made it today using store bought idiyapam. Do give it a try at home and you can make it for some festival days as a neivedyam.
Also check out some interesting Jaggery based traditional recipe
Ingredients
- Idiyappam 2 cups
- Jaggery 3/4 cup
- Coconut 1/4 cup
- Ghee 1 tsp
- Cashew nuts few
- Cardamom powder a pinch
Description
Vella sevai| sweet idiyappam, idiyappam with jaggery syrup, a traditional dish made using idiyappam or sevai, perfect for neivedyam for pooja.
Method :
- I used store bought idiyappam. If you are making at home check out my recipe which i posted some time back.
- I have shared idiyappam and sevai recipe too.
- If you are wondering what is the difference between idiyappam and sevai, both are rice noodles| string hoppers, idiyappam is made using ready made idiyappam flour where as sevai is made by soaking the rice and making idlis out of it.
- Though we love the traditional version of sevai, now a days due to time constraints, we end up making idiyappam or use store bought instant sevai.
- For instant ones the concord and 777 brand works out well for me.
- In a pan add 3/4 cup jaggery and add 1/4 cup water.
- Boil it nicely.
- Once the jaggery melts, filter the jaggery water.
- Add this back to the pan.
- Let this boil nicely.
- Once it is becomes like a thick syrup, add a pinch of cardamom powder and 1/4 cup coconut.
- Mix well and add the 2 cups of cooked sevai | idiyappam to this.
- Mix well evenly.
- You may feel it may be slightly watery, don’t worry, the noodles will absorb water well.
- In a small pan add the ghee and the cashew nuts.
- Roast it till golden brown and add it to the sweet idiyappam.
- Mix well.
- Serve it hot or cold.
Notes
1. The measurement of jaggery given is perfect for 2 cups of idiyappam.
2. Vella sevai | Sweet idiyappam tends to get a bit dry after few hours, so always keep it covered.
Method with step by step pictures :
- I used store bought idiyappam. If you are making at home check out my recipe which i posted some time back.
- I have shared idiyappam and sevai recipe too.
- If you are wondering what is the difference between idiyappam and sevai, both are rice noodles| string hoppers, idiyappam is made using ready made idiyappam flour where as sevai is made by soaking the rice and making idlis out of it.
- Though we love the traditional version of sevai, now a days due to time constraints, we end up making idiyappam or use store bought instant sevai.
- For instant ones the concord and 777 brand works out well for me.
- In a pan add 3/4 cup jaggery and add 1/4 cup water.
- Boil it nicely.
- Once the jaggery melts, filter the jaggery water.
- Add this back to the pan.
- Let this boil nicely.
- Once it is becomes like a thick syrup, add a pinch of cardamom powder and 1/4 cup coconut.
- Mix well and add the 2 cups of cooked sevai | idiyappam to this.
- Mix well evenly.
- You may feel it may be slightly watery, don’t worry, the noodles will absorb water well.
- In a small pan add the ghee and the cashew nuts.
- Roast it till golden brown and add it to the sweet idiyappam.
- Mix well.
- Serve it hot or cold.
