Coconut Sevai

Coconut Sevai ~ Thengai Idiyappam – Easy Tiffin Recipes

coconut sevai
Coconut Sevai

I love the simplicity of today’s South Indian style breakfast or tiffin item – coconut sevai. If you have home made sevai or store bought sevai on hand, it is the quickest, easiest and tastiest dish you can ever make. I have already done a post on how to make idiyappam at home using an idiyappam maker/chakli press. Idiyappam is nothing but rice noodles/string hoppers/sevai where rice flour dough is hand pressed using an idiyappam maker and steamed.

Whenever I make idiyappam, I usually make a large batch so that I can make at least 2 varieties of flavored sevai like lemon sevai, tomato sevai, milagu sevai, vegetable sevai, puli sevai and the likes. Coconut sevai aka thengai sevai is a light tiffin that is high on flavor. Do use roasted cashew nuts as they go very well with this utterly delicious coconut sevai which I consider a gem among easy tiffin recipes. 🙂

thengai sevai
Thengai Sevai

Coconut Sevai

  Prepare time:
 Serves: 4

 Main Ingredients:

  •  sevai
  •   coconut


  •   Idiyappam - 4 cups or a packet of ready made rice sevai
  •   Fresh coconut - 1/2 cup, grated
  •   Oil - 2 tsps
  •   Salt to taste
  •   For tempering:
  •   Ghee - 1 tbsp (or oil)
  •   Mustard seeds - 1 tsp
  •   Chana dal - 1 tsp
  •   Split urad dal - 1 tsp
  •   Dry red chilies - 2, tear and de-seed
  •   Green chilis - 2, slit into two
  •   Asafoetida - 1/4 tsp
  •   Cashew nuts - 8, break into small pieces
  •   Red chillies - 2
  •   Curry leaves – 1 sprig

Method for making Coconut Sevai

If using store bought rice sevai, boil 4 cups of water. Add the rice sevai and turn off flame and allow to sit for 3 to 4 mts. Drain and spread the sevai on a wide plate. Drizzle a tbsp of oil, lightly mix with a ladle and set aside.
If using home made sevai, lightly loosen the strands/noodles to break into small pieces.
Heat ghee in a heavy bottomed vessel. Add the broken cashew nuts and saute till golden brown. Drain them and set aside.
In the same ghee, add mustard seeds and allow them to splutter. Add the chana dal and urad dal and allow them to turn red. Add red chilies, green chilis, curry leaves and asafoetida and mix for a few seconds.
Add the grated coconut and saute for 3 mts on low to medium flame.
Finally, add the rice sevai and salt and mix. Allow the sevai to cook on low flame for a mt. Turn off flame and serve warm.


  •   If using store bought rice sevai, do read the instructions on the packet on how to cook it. Each brand differs on the cooking procedure.
  •   Vegans can use oil instead of ghee. It tastes great even with oil.


Coconut sevai recipe aka thengai sevai is one of the tastiest easy tiffin recipes among the many South Indian breakfast menu items.Coconut Idiyappam recipe.
  • Srinivasan Sampathkumar

    Looks very good. Shall prepare soon. Thank you

  • sreelu

    I am going to make this for puja next week, thanks for the recipe Sailu

  • pratima

    I made this for breakfast today and everybody loved it home…. thanx Sailu garu for the recipe

  • Neelima

    Made this the other day for pooja. Turned out very yummy. I normally make lemon sevai but did not try with coconut till now. This is a keeper. Thanks for posting!:)

  • Preethi N J

    Another new recipe. Me too only made the lemon version. This sounds quick and easy too. Thanks

  • Chaitanya Ponangi

    Nice recipe.. One quick question. . Can we make it with vermicelli? ?

  • Ventair home appliances

    Super recipe

  • Pingback: 60 Easy Breakfast Ideas From Top Food Bloggers()