Idiyappam Recipe- Coconut & Cashew South Indian Rice Sevai

Last Updated on 4 months by Neha Deshmukh

Idiyappam Recipe: Coconut & Cashew South Indian Rice Sevai

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Idiyappam, also known as rice sevai. It’s a South Indian staple, and honestly, once you get the hang of it, it’s surprisingly easy to make. I remember the first time I tried making this; it felt a little daunting, but the delicious results were so worth it! This version, with its lovely coconut and cashew flavors, is a family favorite.

Why You’ll Love This Recipe

This Idiyappam recipe is all about comfort and flavor. It’s light, fluffy, and incredibly satisfying. The combination of the delicate rice sevai, the sweetness of coconut, and the crunch of cashews is just divine. Plus, it’s a fantastic way to experience authentic South Indian cuisine. It’s perfect for a quick breakfast, a light lunch, or even a festive treat!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 4 cups idiyappam (rice sevai)
• ½ cup fresh coconut, grated (about 80g)
• 2 tsp oil
• Salt to taste
• 1 tbsp ghee (or oil for vegan option)
• 1 tsp mustard seeds
• 1 tsp chana dal (split chickpeas)
• 1 tsp split urad dal (black lentils)
• 2 dry red chilies
• 2 green chilies, slit
• ¼ tsp asafoetida (hing)
• 8 cashew nuts
• 2 red chillies, broken into pieces
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! Using good quality idiyappam (rice sevai) is key. You can find it at most Indian grocery stores. I sometimes use homemade if I have the time, but store-bought works wonderfully too.

Don’t skimp on the fresh coconut! It really makes a difference. If you can’t find fresh, unsweetened desiccated coconut can work in a pinch, but the flavor won’t be quite the same. About 80g of grated fresh coconut is perfect.

And those South Indian spices? They’re what give this dish its unique character. Asafoetida (hing) has a pungent smell, but it adds a wonderful savory depth. Curry leaves are also essential – their aroma is just incredible!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the rice sevai: Boil 4 cups of water in a large pot. Once boiling, add the rice sevai, then immediately turn off the heat. Let it sit for 3-4 minutes to soften.
2. Drain and fluff: Drain the sevai well and spread it out on a plate. Drizzle with 2 tsp of oil to prevent sticking and set aside. If you’re using homemade sevai, gently loosen the strands into smaller pieces.
3. Fry the cashews: Heat 1 tbsp of ghee (or oil) in a pan over medium heat. Fry the cashew nuts until they turn golden brown and crispy. Remove from the pan and set aside.
4. Temper the spices: In the same pan, add a little more ghee if needed. Once hot, add the mustard seeds and let them splutter. Then, add the chana dal, urad dal, dry red chilies, green chilies, curry leaves, and asafoetida. Sauté for about 30 seconds until fragrant.
5. Sauté the coconut: Add the grated coconut to the pan and sauté on low heat for about 3 minutes, stirring frequently, until it’s lightly toasted.
6. Combine and cook: Add the cooked sevai and salt to the pan. Gently mix everything together, ensuring the sevai is well coated with the spices and coconut. Cook on low flame for just about 1 minute, stirring constantly.
7. Garnish and serve: Garnish with the fried cashews and serve warm. It’s best enjoyed fresh!

Expert Tips

• Don’t overcook the sevai! It should be soft but still have a slight bite.
• Keep stirring while cooking the sevai to prevent it from sticking to the pan.
• Adjust the amount of green chilies to your spice preference.

Variations

• Vegan Adaptation: Simply substitute the ghee with oil. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: If you like things extra spicy, add more green and red chilies. My friend, Priya, loves to add a pinch of chili powder too!
• Festival Adaptations: This is a popular dish during Onam in Kerala, and it’s also a wonderful breakfast special any time of year. My family always makes a big batch for special occasions.

Serving Suggestions

Idiyappam is delicious on its own, but it also pairs wonderfully with:

• Vegetable stew
• Coconut chutney
• Sambar
• A simple yogurt-based curry

Storage Instructions

Leftover Idiyappam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!

FAQs

What is Idiyappam made of?

Idiyappam is made from rice flour dough that is pressed into thin strands and steamed. It’s often called “string hoppers” in English.

Can I make Idiyappam from scratch?

Yes, you can! Making the rice flour dough from scratch is a bit time-consuming, but it’s incredibly rewarding.

How do I prevent the Idiyappam from sticking together?

Drizzling the cooked sevai with a little oil is the key to preventing it from sticking.

What is the best way to serve Idiyappam?

Serve it warm with your favorite South Indian curries or chutneys.

Can I use frozen coconut for this recipe?

While fresh coconut is best, you can use unsweetened frozen coconut if needed. Thaw it completely and drain any excess liquid before using.