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You are here: Home / Easy Tiffin or Quick Dinner Recipes / Idiyappam Recipes / Kongunadu Sandhagai Idiyappam Recipe

Kongunadu Sandhagai Idiyappam Recipe

November 9, 2013 By Sangeetha Priya 16 Comments

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Kongunadu Sandhagai Idiyappam Recipe with Thengai Pal and Panchamirtham

Idiyappam aka Sandhagai string hopper is a very authentic kongunadu recipe. Just a short note on how special this recipe is in our region…The newly married couples, before the bride and groom stepping to groom’s house, the married girl parents send their daughter by making a special vegetarian virunthu/feast and sandhagai is in the top of the menu on that day along with Panchamirtham and coconut milk. They never miss this recipe in their menu and nowadays savory version

of this sev is also common in that function. I already have Lemon Kambu and Ragi Sev recipes but waited to prepare and record this version at Mom’s place :-). The pictures shown below are the traditional santhavai manai my grandma is preserving still but bit unconditional, so we prepared it with my mom’s tall stainless steel Idiyappam Presser.

authentic Idiyappam maker , traditional idiyappam maker, sandhagai maker, sandhavai maker

They don’t use instant flour instead soak n grind the Idli rice (without urad dhal and fenugreek) and make idlis’. Also this batter doesn’t need to ferment. Just blend and make idli’s immediately. Press it when the idlis are hot and you will get thin white string hoppers in few minutes 🙂

authentic Idiyappam maker , traditional idiyappam maker, sandhagai maker, sandhavai maker

Ingredients for Idiyappam Recipe

Idli Rice – 2 Cups
Thick Coconut Milk – 1/2 Cup (to enhance the taste and flavor) 
Cardamom Powder – 1/2 tsp (use only if making sweet version)
Salt – 1/4 tsp 

Yields – 12 idlis

How to make Idiyappam

  • Soak the rice at least 5 hours(Pic 1) and grind with coconut milk to smooth batter.
  • You can use mixie/blender too.
  • Add salt and necessary water, check the consistency in pic 2, it should be watery like dosa batter.
  • Heat the idli pan with water and pour the prepared batter.
  • They won’t puff up like usual idlis and will cook in 5-6 mins of time when water in the pan is already boiled.
  • Remove the hot idlis when stick inserted at center comes out clean(pic 3) and immediately press it in already oil greased sandhagai press (pic 4 & 5).
  • Its already cooked so no need to steam again.
  • Store the soft idiyappam’s in hot pack or cover it with wet cloth till you use (Pic 6).
  • Best to go with Cardamom flavored coconut milk and panchamirtham.

How to make Coconut Milk

Blend the shredded coconut, water in a food processor/mixie and extract the juice twice.

If you have juice extractor attachment then use it.

Add sugar and cardamom powder as needed to the extracted coconut milk.

Make sure the milk is thick.

Panchamirtham

Add well ripen bananas,sugar/jaggery and cardamom powder, mix all together, optional to add kalkandu,chopped dates or pomegranate with it.

I know many of you are away from home country and using handy murukku press to make instant sev like me, so I have shared the instant idiyappam using store bought rice flour…Regarding the press use the very tiny hole, you can check the pictures here.

Ingredients For Sandhagai using Instant Rice Flour

Rice Flour or Idiyappam Flour – 2 Cups (If using Rice Flour you can add some coconut powder 2-3 tbsp or coconut milk 1/4 cup )

Salt – 1/4 tsp

Water – 3/4th Cup (you may not need the whole)

How to make Sandhagai Using Instant Flour

  • Mix the flour and salt (Pic 1).
  • Boil the water, when boils vigorously, add the water in batches to flour and mix well (Pic 2).
  • Keep kneading till they hold it shapes, the dough should not stick and also it should not break/leave crack (Pic 3).
  • Put it in the sev press and rotate in circular motion over the idli/steamer plate in small rounds.
  • If using idli pan, grease the idli plate or cook sev over wet idli cloth, it takes 5-7 minutes to cook.
  • I used electric steamer, add water in the pan and keep the steamer plate over it_Pic 5) .
  • Select Steam option, by default it takes 10 minutes after water starts boiling(Pic 4).
  • But i removed it after 7 minutes of cooking (Pic 6), anyways it depends on the dense of the idiyappam you pressed.
  • Store the soft idiyappams in hot pack or cover it with wet cloth till you use.

Best to go with Cardamom flavored coconut milk and panchamirtham.

Video Tutorial

Kongunadu Sandhagai with Thengai Pal and Panchamirtham
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Recipe Card

idli rice Idiyappam sandhagai instant steamer string hoppers with coconut milk thengaai paal panchamirtham
Print
Classic Idiyappam Sandhagai
Author: Sangeetha Priya
Ingredients
  • Idli Rice – 2 Cups
  • Shredded Coconut – 2 -3 Tbsp to enhance the taste and flavor or 1/4 cup thick coconut milk
  • Cardamom Powder with sugar
  • Salt – 1/4 tsp
Instructions
How to make Classic Idiyappam Sandhagai
  1. Soak the rice at least 5 hours(Pic 1) and grind with coconut to smooth batter.
  2. You can use mixie/blender too.
  3. Add salt and necessary water, check the consistency in pic 2, it shoud be watery like dosa batter.
  4. Heat the idli pan with water and pour the prepared batter.
  5. They won’t puff up like usual idlis and will cook in 5-6 mins of time when water in the pan is already boiled.
  6. Remove the hot idlis when stick inserted at center comes out clean(pic 3) and immediately press it in already oil greased sandhagai press (pic 4 & 5).
  7. Its already cooked so no need to steam again.Store the soft idiyappam’s in hot pack or cover it with wet cloth till you use (Pic 6).
  8. Best to go with Cardamom flavored coconut milk and panchamirtham.
How to make Coconut Milk
  1. Blend the shredded coconut, water in a food processor/mixie and extract the juice twice.
  2. If you have juice extractor attachment then use it. Add sugar and cardamom powder as needed to the extracted coconut milk.
  3. Make sure the milk is thick.
Panchamirtham
  1. Add well ripen bananas,sugar/jaggery and cardamom powder, mix all together, optional to add kalkandu,chopped dates or pomegranate with it.
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Our Dinner Spread had
  • Idiyappam / Sandhagai with Sweetened Coconut Milk
  • Mashed and Sweetened Bananas
  • Sabudana Khicdi Recipe HERE
  • Lauki Kurma Recipe HERE
  • Oil Free Chapati Recipe HERE

Do check my Other Idiyappam Recipes HERE

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Filed Under: Idiyappam Recipes, Kids and Infant Corner, Kongunadu Recipes, Traditional Kongu Foods Tagged With: authentic rice flour sevaai sev with step by step pictures, authentic sevaai sev with step by step pictures, brahmin sevai recipe, classic sandhagai with coconut milk and panchamirtham, Festive Specials, gluten and vegan recipe rice flour recipes, gluten and vegan recipe too, gluten free nool puttu, Gluten Free Recipes, how to use electric steamer for idiyappam, Idiyappam, idli rice sandhagai video recipe, Kids n Infant Corner, kongunadu sandagai video recipe, kongunadu sandhagam video recipe, Lunch Box Specials, Malayalam: ഇടിയപ്പം, Nitha Kitchen, nitha kitchen recipes, nool puttu with thengaai paal video recipe, Party/Get together Veg Menus, patti Idiyappam press images, putu mayam in Malaysian and putu mayang in Indonesian., recipe for santhavai, sandhagai thengaai paal, shavige, Sinhalese: ඉඳිආප්ප), steamed healthy, steamed string hopper recipe, step wise pictures, Tiffin Varieties, Traditional and Instant Sandhagai/Idiyappam/string hoppers video recipe served with coconut milk and panchamirtham, Traditional Kongu Foods, Traditional n Instant Sandhagai/Idiyappam/string hoppers served with coconut milk and panchamirtham, இடியப்பம், இடியாப்பம், നൂൽപുട്ട്. Kannada: ಇಡಿಯಪ್ಪಂ

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Reader Interactions

Comments

  1. sivaranjini

    October 10, 2015 at 1:41 pm

    can you tell me the name of the press..looks cool..wnt to get one from market…and your illustration is too good.

    Reply
  2. Gayathri Ramanan

    November 12, 2013 at 5:56 pm

    Love idiyappam…my fav…very nice to see the traditional one….very valuable thing right ….keep it safe

    Reply
  3. Manjula Bharath

    November 11, 2013 at 3:13 pm

    wow thats so perfectly made idiyappam 🙂 nice to see and know about the olden idiyappam press 🙂

    Reply
  4. Shama Nagarajan

    November 11, 2013 at 6:21 am

    new method dear…i remember my grandmother's wooden press….lovely

    Reply
  5. Priya Suresh

    November 10, 2013 at 2:05 pm

    Omg, that traditional wooden press looks fabulous.. Loved both method Sis, beautiful post.

    Reply
  6. Navaneetham Krishnan

    November 10, 2013 at 8:53 am

    The process of making these clear and lovely idiyappam seem not easy yet I am loving the outcome. For me, its being comfortable with the store bought ones.

    Reply
  7. Suja Md

    November 9, 2013 at 3:28 pm

    Wow..your granny's press looks awesome..Its good that it is still in condition, may not be working too.

    Reply
  8. Chitra Ganapathy

    November 9, 2013 at 9:58 am

    I have not seen that press so far. looks so nice. I have heard idiyappam comes out great with that press ..

    Reply
  9. Shweet Spicess

    November 9, 2013 at 9:25 am

    I always want to make idyapam! thank u for sharing detailed recipe both the ways also love the panchamirtam

    Reply
  10. Subha Bose

    November 9, 2013 at 8:51 am

    This is one of my fav dish, I ask my mom to make it when ever I go home. Nice clicks.

    Reply
  11. Harini M

    November 9, 2013 at 6:54 am

    This is something I was exactly looking for.Love the way you have written,love that antique press

    Reply
  12. Meena Kumar

    November 9, 2013 at 6:00 am

    Oh this is getting so much interesting love the wooden press and the idea of using the steamer for idiyappam.

    Reply
  13. Veena Theagarajan

    November 9, 2013 at 5:37 am

    love the presser.. So tasty iddiyappam

    Reply

Trackbacks

  1. Opputtu Paruppu Poli Puran Poli Recipe | Nitha Kitchen says:
    March 17, 2021 at 10:52 am

    […] us (naming only few), basic sambar podi, murukku , thattu vadai , thengaai mittai (coconut burfi), idiyappam /sandhagai and opputtu. With my childhood memories of watching her cooking skills and especially flattening […]

    Reply
  2. Yeast Free Classic Aappam Recipe | Traditional Kerala Appam - Nitha Kitchen says:
    November 27, 2018 at 12:25 pm

    […] too good like the one we get in nearby Indian restaurant here. Perfect to go with Kadala curry or Sweetened coconut milk for breakfast or […]

    Reply
  3. Tomato Sevai | Thakkali Sandhagai | Tomato Idiyappam Recipe - Nitha Kitchen says:
    May 1, 2018 at 10:58 am

    […] / Tomato Sevai is very popular in Kongu Cuisine. I have mentioned a story about idiyappam/sevai in Authentic Sandhagai Recipe. Also refer the same recipe to make idiyappam/Nool puttu. Once the Idiyappam/white sevai is done […]

    Reply

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Sangeetha Priya
Recently we celebrated Diwali cum our family's fir Recently we celebrated Diwali cum our family's first teen birthday with her favorite 13 snacks as listed below. All are homemade and tried few new snacks this year
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