Coconut Sevai is a tasty & comforting tiffin made by tossing idiyappam with coconut & spices. Coconut Sevai is an ideal choice of tiffin for dinner and very comforting too. Coconut Sevai Recipe is explained with step by step pictures.
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.
More idiyappam recipes
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📖 Recipe Card
Coconut Sevai | Thengai Sevai
Ingredients
- 1 cup idiyappam
- 1/2 cup coconut
- 2 teaspoon cashews broken
- 1/2 teaspoon ghee
- salt to taste
To temper
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal or cumin seeds
- 1 no green chillies
- a small sprig curry leaves
Instructions
- 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 salt
- Then add cooked sevai and give a quick toss. Garnish with ghee fried cashews and give and quick stir and switch off.
- Serve Coconut Sevai hot or warm!
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 separate 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 Step by Step
- 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 salt
- Then add cooked sevai and give a quick toss.Garnish with ghee fried cashews and give and quick stir and switch off.
Serve hot or warm!
Expert Tips
- 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.
Chandrani Banerjee
Very tasty and yummy semai.
சாருஸ்ரீராஜ்
wov. mouth watering sharmi
Sapana Behl
Sevai looks delicious !
Sangeetha M
Coconut sevai looks yummy…my all time fav 🙂
Hamaree Rasoi
Lovely and flavourful looking coconut sevai.
Deepa
VCMouli
Could you please let me know where you bought your Idiyappam press?
Thanks.
SHARMILEE J
Its from Karaikudi….
VCMouli
Thanks for your response.
You have a beautiful blog & once again thanks!
Sapthanaa Vytheswaran
super delicious!!!
Radhs
I like ur palm leaf bowl, luking good.Sevai is my fave too!!!