Homemade Thengai Sevai Recipe - Coconut Idiyappam Recipe

Step 1: To begin making Thengai Sevai/ Idiyappam Recipe, first wash and soak the rice in water, such that the rice is completely immersed in water

Step 2: Let it soak for about 2 hours

Step 3: Transfer to a mixer and grind to get a smooth paste

Step 4: It must be of semi-thick pouring consistency and not of a liquid consistency

Step 5: The next step is to make the steamed dumplings/ idli and then the make the idiyappam /sevai in the sevai maker

Step 6: Place the sevai/ idiyappam batter in greased idli molds and steam for 10 minutes

Step 7: Once the rice idlis are steamed we will make the sevai

Step 8: The batter will begin to leave the sides of the pan and will form a thick shiny big ball of dough

Step 9: This process will take about 15 to 20 minutes

Step 10: The next step is the press the hot idlis in the sevai/ idiyappam maker or the sevai maker or a press, also called as sevai nazhi

Step 11: This is the most crucial stage

Step 12: The idlis should be hot when you press to make the noodles

Step 13: If it turns cold you will not be able to press the dumplings to get the noodles

Step 14: Proceed to hot press one at a time by turns the wheels of the sevai nazhi to get the uber soft noodles

Step 15: Continue till you are done with all the sevai idli

Step 16: Transfer the sevai to a large bowl as and when you finish

Step 17: You sevai is now ready to be flavoured or eaten

Step 18: The final step is to make the Thengai Sevai Recipe

Step 19: Heat a kadai and add the oil

Step 20: Add the mustard and allow it to crackle

Step 21: Add the green chillies, ginger, peanuts, curry leaves and saute for a few seconds

Step 22: Now add the freshly grated coconut and the steamed rice sevai/idiyappam and give the Thengai Sevai a quick stir

Step 23: Stir until well combined

Step 24: Check the salt and spice levels and adjust to suit your taste for the Thengai Sevai/ Idiyappam recipe

Step 25: Serve the Thengai Sevai/ Idiyappam for breakfast, a teatime snack or even for dinner along with Coconut Chutney or Mor Kuzhambu