Wheat Idiappam (Sevai) - South Indian Delicacy

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • wheat flour - 2 cups
  • salt - 1/4 tsp
  • water for batter

How to Make Wheat Idiappam (Sevai) - South Indian Delicacy

  • In a bowl, add the wheat flour, salt and water. Make it into a smooth paste similar to dosai batter. Steam the batter in the Idli plates for 10-12 minutes.
  • Remove from the cooker and immediately put it in the Murukku Press with the fine thread attachment.
  • Do this when the cooked batter is still hot.
  • Wait for this to cool down.
  • The plain sevai can be fed to the young children with milk and sugar. Variations -
  • To spice it up, you can try the following variations. Lemon sevai and vegetable sevai are good for diabetic patients. Lemon Sevai -
  • Season mustard seeds, channa daal, turmeric, asafoetida, curry leaves, and green chillies in a tbsp of oil.
  • Add lime juice and salt (to taste).
  • Mix with the plain sevai to make it a delicious lemon sevai. Coconut Sevai -
  • Season mustard seeds, urad daal, green chilli, asafoetida, curry leaves, and cashew nuts (optional) in a tbsp of oil.
  • Fry fresh grated coconuts along with the seasoning till they turn light brown.
  • Mix with the plain sevai to make it a coconut sevai. Sweet Sevai (with Jaggery) -
  • Boil 2 cups of water in one cup of jaggery for 10 minutes.
  • Mix the plain sevai and cardamom powder, fried cashew nuts, and fresh grated coconuts to the jaggery sauce.
  • Mix the ingredients till they are semi-solid to make it a sweet sevai. Vegetable Sevai -
  • Season mustard and jeera in a tbsp of oil.
  • To this add onion, carrots, green peas, potatoes, and tomatoes and fry till the vegetables are soft.
  • Add red chilli powder, a pinch of garam masala, and salt (to taste).
  • Mix the plain sevai to this to make it vegetable sevai.