Tuesday, April 30, 2013

How to make Coconut Sevai | Thengai Sevai | Coconut Rice Noodles | Breakfast recipes

Coconut Sevai or Thengai Sevai, is one of the light Breakfast or tiffen items, we used to have it fortnightly. It is easy to prepare yet tasty. We can do many variations in the sevai like, lemon sevai, tamarind sevai, coconut sevai. Now we see how to prepare coconut sevai.

You can check some breakfast recipes below
Semiya Upma
Simple poori
Rawa Idli
French Toast

How to make coconut sevai / Thengai Sevai

Preparation time: 20 min | Cook Time: 10 min | Serves: 4
Recipe Category: Breakfast | Recipe Cuisine: South Indian

  • Sevai/Dried Rice noodles - 2 cups
  • Boiling water - 2 cups
  • Salt - a pinch
  • Coconut oil - 1 tsp
  • Sunflower oil - 1 tsp
  • Mustard seeds - a pinch
  • Urud dal - 1/4 tsp
  • Bengal gram - 1/2 tsp
  • Curry leaves - 10 to 15
  • Dried chillies - 3
  • Asafoetida - 1/6 tsp
  • Salt - as per taste
  • Grated coconut - 1/2  cup
  • Cashews - few
  • Ghee - 1 tsp
  • Coriander leaves for garnishing


1. Take 2 cups of sevai and salt and add boiling water, until it is covered.

2. Keep it closed for 5 min. Do not keep for more, as the rice noodles becomes mushy. Filter the sevai and spread it in a plate, and allow to dry.

3. In a wok or kadai, add coconut oil and when it is hot, add the mustard seeds, urud dal, bengal gram and fry till the bengal gram becomes golden brown colour.

4. Add the curry leaves, dried chillies, salt and asafoetida and fry for few minutes.

5. Fry the coconut for few minutes. Take care not to over fry it.
6. Add in the Sevai or rice noodles.

7. Mix the sevai thoroughly, till the ingredients are well mixed.
8. In a separate kadai or pan, add 1 tsp ghee and fry the cashews till golden brown.

9. Mix it to the sevai and give a stir.

10. Delicious and yummy coconut sevai is ready to be served.

1. I used frozen grated coconut. You can use fresh coconut.
2. You can add peanuts/groundnuts while frying the curry leaves.
3. My mom used to fry the cashews in ghee and add it separately in the final stage. One of my friend, used to add cashews too while adding curry leaves stage itself.
4. You can use replace coconut oil with normal cooking oil too. But I feel, the flavor gets reduced in my opinion.
5. Red chillies can be replaced by green chillies. But keep in mind of the spiciness.

Easy and light and tasty breakfast - Coconut Sevai is ready

25 lovely comments:


looks yummy....i never tried coconut sevai...

Priya Anandakumar

Very lovely and delicious coconut sevai, its been months i did sevai. Thanks for sharing Akila.


Nice clicks.. My favourite recipe..


nice clicks.. vat is actually sevai? is it fried semiya.. ?


delicious sevai


lovely post..one of my favorite.loved your clicks Akila...

Todays recipe:http://www.7aumsuvai.com/2013/04/ashoka-halwa-300th-post-with-video.html#.UX6vdbWG0YE

Priya Suresh

WOnderful bowl, thengai sevai is my all time favourite, love to finish that bowl;

Divya Shivaraman

OMG...what a lovely bowl...this is so good to see hope i could taste

Menaga Sathia

woww it looks super..


Super yummy and tasty recipe !!


Have not tried this version, the vermicelli looks light and flavourfull!


Never made this before but looks super delicious


I make this too especially during the weekend nights...looks nice.l

Indian Beauty Zone

Nice and detailed Recipe...this is my Favorite ;)

Chitty Boy and Me

We call sevai : Mee Hoon

Sangeetha Nambi

Yummy ! This dish never striked my mind... Bookmarked !

Sona - quick picks/pick quicks

this luks soo cute! i mean , the thin shreads..and the overall presentation..very sweet!

Aruna Manikandan

this looks so delicious :)


hey super dear, love ur pics n ofcourse sevai..YUM


Coconut sevai looks super yummy and lovely click dear :)


Love this sevai



looks soooo delicious ...


Beautifully done


Beautifully done

Revathi Ramkumar

My all time fav...delicious one

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