Coconut Sevai Recipe, Thengai Sevai Recipe, Coconut Sandhagai idiyappam
Prep time
Cook time
Total time
Coconut Sevai Thengai Sevai
Recipe type: Mian
Cuisine: Indian
Serves: 4
  • 200g Rice Sevai
  • ½ cup grated coconut
  • ½ tsp mustard seeds
  • 2 dried red or green chilies
  • 1 tsp Bengal gram(soaked)
  • 2 tbsp peanuts
  • A generous pinch of asafoetida
  • few sprigs of curry leaves
  • 2-3 tsp of sesame oil
  • salt to taste
  1. Soak the instant Sevai just for 10 to 15 mins in hot water and then drain the water completely set aside.
  2. Soak the chana dal this is optional I would like to do because it tastes very good.Heat oil in a Kadai and temper it with dried red chili, mustard seed, urad dal, Hing and curry leaves.Once the mustard seeds splutter.
  3. Add the peanuts, cashew and fry it.
  4. Add the grated coconut into the kadai.Now add salt and mix well.
  5. Now add the Instant Sevai and mix well. Delicious Coconut Sevai is ready for Breakfast.
You can use any Sevai, but make sure that Sevai should not be mushy or soggy.
Instead Sesame oil you can use any odorless oil.
Recipe by Prema's Culinary at