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

Let it soak for about 2 hours. Transfer to a mixer and grind to get a smooth paste. It must be of semi-thick pouring consistency and not of a liquid consistency.

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

Place the sevai/ idiyappam batter in greased idli molds and steam for 10 minutes. Once the rice idlis are steamed we will make the sevai.

The batter will begin to leave the sides of the pan and will form a thick shiny big ball of dough. This process will take about 15 to 20 minutes.

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.

This is the most crucial stage. The idlis should be hot when you press to make the noodles. If it turns cold you will not be able to press the dumplings to get the noodles.

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

Continue till you are done with all the sevai idli. Transfer the sevai to a large bowl as and when you finish. You sevai is now ready to be flavoured or eaten.

The final step is to make the Thengai Sevai Recipe.

Heat a kadai and add the oil. Add the mustard and allow it to crackle. Add the green chillies, ginger, peanuts, curry leaves and saute for a few seconds.

Now add the freshly grated coconut and the steamed rice sevai/idiyappam and give the Thengai Sevai a quick stir. Stir until well combined.

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

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