Rice flour string hoppers /Idiyappam / Sevai

Idiyappam, sevai or string hoppers  as it is called is a very popular breakfast dish, very healthy and filling too.
Like Idlis sevai/Idiyappam is also steamed and so healthy for all ages, easily digestible too.

The main ingredients is rice flour particularly prepared ready to use for pressing the string hoppers directly to be steamed.

sevai press


1 cup string hoppers rice flour/sevai rice flour(  any good brand and fresh flour)

1 1/.2 cup water or as required.
Pinch of salt
1/2 tsp oil


Boil the water and  add slowly to the flour after adding salt and oil.

Pour the boiled water in a small quantity repeatedly to make the dough.
Take a plate or an Idli plate, and spread a wet cloth over it.
Put some dough in a Idiyappam press.
Squeeze the dough on the plate.
Put the plate into a cooker containing water and close the cooker.
Steam for 3 to 5 minutes. 

Now it is ready to be served with any side dish, usually plain white Idiyappam is served with sweetened coconut milk.

The other varieties popularly made are Lemon sevai, Coconut sevai, Pulikaachal sevai and manyother varieties as one likes to.

Lemon Sevai. 

1/ 2 tsp mustard seeds.

1/2 tsp chana dal
1 tbsp chopped fine green chillis
sprigs of curry leaves for garnish
Pinch of Turmeric powder
Salt to taste
Juice of 1 medium size lime.
 2 tsp oil
1 tbsp fried cashewnuts or peanuts ( optional )


In a pan, heat the oil, add the mustard seeds, let it crackle, add the chana dal ,let it brown a bit, add the green chillis, some curry leaves, turmeric powder.

Switch off the gas and now add the  steamed prepared white Idiappam , mix gently , add the lime juice, salt and the fried nuts . Garnish with more curry leaves.

Coconut Sevai:

1/2 tsp mustard seeds
1/2 tsp chana dal 
Pinch of asafoetida powder
Salt to taste
1/2 cup grated coconut, fresh or desiccated .
Sprigs of curry leaves
2 red dried chillis
2 tsp oil ( preferably coconut oil )


In a heated pan add the coconut oil /cooking oil., let the mustard seeds crackle, add the chana dal, then add the fresh or dried desiccated coconut and roast till golden taking care not to blacken the coconut. Keep the flame on  a low, roast well , add the curry leaves, salt and asafoetida powder. 

Now add the cooled plain white steamed rice sevai and mix well.
Roasted peanuts or cashewnuts may be added though not necessary.

Serve coconut sevai with chutney or some fried  wafers or papad.

Tomato sevai

3-4 small ripe tomatoes chopped finely
3 green chillies
Pinch of turmeric powder
1 tsp any sambar powder
salt to taste
A pinch of asafoetida powder.
1/2 tsp coriander powder.
2 tsp oil

To temper

1/2 tsp mustard seeds
1 tsp chana dal
1 tsp roasted peanuts ( optional)
some coriander leaves for garnishing.


In a pan add trhe oil splutter the meustard seeds, add the dal to roast to brown, add the peanuts, let it turn golden ,add the chillies and te choppe dtomatoes.
Add the powders, salt and let it cook till thickened to almost paste consistency.

Remove garnish with coriander leaves.

when cooled well add the sevai to this mixture, stir gently and serve with raita or papad.

Pulikaachal Sevai / Puli Sevai ( Tamrind flavored Sevai )

Usually I add the tamrind paste readily available in the bottles of a good brand.
It can be easily prepared at home too.

1/2 cup Tamarind extract ( 1 small gooseberry size tamrind )
Pinch of asafoetida powder
Salt to taste
3 dry red chillis
1/2 tsp mustard seeds
1 tsp fenugreek seeds
Roasted peanuts or fried cashew nuts
Pinch of turmeric powder
1 tsp chili flakes and 1 tsp roasted sesame powder.
2 tbsp sesame oil
Curry leaves to garnish


In a deep pan first add the sesame oil, crackle mustard seeds, add the chana dal, fenugreek seeds, curry leaves and add the tamrind extract and add the pinch of turmeric powder, salt.

Let it boil till it thickens, add the roasted nuts , when the tamrind sauce is thickened well, add the prepared steamed white sevai and mix well.

Garnish with curry leaves and then add the sesame powder and the chili flakes, stir well.

Serve with chutney , sambar or with roasted , fried papad or wafers.