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    Home » Recipes » Breakfast Recipes

    Lemon Sevai | Lemon Idiyappam

    Published: Feb 27, 2019 · Modified: Apr 25, 2021 by Ramya · 6 Comments

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    Quick, delicious, light and super flavorful Lemon Sevai recipe with step-wise pictures. Serve it as a bright breakfast or as a light lunch, it’s perfect!

    Lemon Sevai

    Sevai or Idiyappam is one of the healthy breakfast recipes from South India – Tamilnadu to be precise. Rice flour is cooked with hot water, pressed into string hoppers and then steamed – that’s Idiyappam. It is light and really healthy, as there is no fat or gluten. As it is a bit time consuming, it is a delicacy that I try only during weekends. Traditionally, Idiyappam or Sevai is served with sweetened coconut milk, vegetable kurma, vegetable stew or even egg stew! Idiyappam or Sevai is versatile, in case if you don’t want anything elaborate, the best thing is to temper it and add flavors as needed. Lemon Sevai is one such simple recipe.

    Lemon Sevai

    While making Sevai or Idiyappam from scratch is always for the best, sometimes it is convenient to make semi-homemade meals. There are a lot of brands that sell instant rice sevai and all you have to do is soak it in hot water – it is ready. If you are pressed for time, it sure comes in handy. I usually steam cook the sevai after removing the water which makes it really soft. It is then super simple to make Lemon Sevai in a jiffy. It doesn’t even need any side dish and can be served as a light breakfast or dinner. There are different versions of Lemon Sevai recipe and this is how we make it at home. You can replace cashews with peanuts or add fresh green peas or boiled chickpeas too!

    Lemon Sevai

    How to make Lemon Sevai | Lemon Idiyappam

    📖 Recipe

    Lemon Sevai

    Lemon Sevai | Lemon Idiyappam

    Ramya
    Lemon Sevai - bright and light breakfast recipe!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Breakfast
    Cuisine South Indian
    Servings 2 people

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 4 cups Cooked Sevai/Rice String Hoppers
    • 2 tablespoon Lemon Juice adjust as needed
    • 7-8 Whole Cashews
    • 2 teaspoon Oil
    • 1 teaspoon Urad Dal
    • 1 teaspoon Chana Dal
    • ¼ teaspoon Turmeric Powder
    • 1-2 Green Chilli Chopped
    • Generous Pinch of Asafoetida
    • Few Curry Leaves
    • Salt as needed
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    Instructions
     

    • Make Idiyappam from scratch or follow the instructions on the instant rice sevai pack. Let the cooked idiyappam or sevai cool down completely.
    • In a heavy bottomed pan, heat oil. Add mustard seeds, urad dal and chana dal. After a few seconds, add cashews.
    • As they turn golden brown, add fresh curry leaves, chopped green chillies.
    • Add turmeric powder, asafoetida and salt as needed.
    • Next add cooked sevai and mix well.
    • Remove from heat and then add lemon juice. Mix well so that the flavors are incorporated well.
    • Serve immediately with a side of coconut chutney, fresh filter coffee on the side.
    Keyword Breakfast Recipes
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    Lemon Sevai

    Detailed step-wise picture recipe of making Lemon Sevai | Lemon Idiyappam

    1. Make Idiyappam from scratch or follow the instructions on the instant rice sevai pack. Let the cooked idiyappam or sevai cool down completely.

    2. In a heavy bottomed pan, heat oil. Add mustard seeds, urad dal and chana dal. After a few seconds, add cashews.

    3. As they turn golden brown, add fresh curry leaves, chopped green chillies.

    4. Add turmeric powder, asafoetida and salt as needed.

    5. Next add cooked sevai and mix well.

    6. Remove from heat and then add lemon juice. Mix well so that the flavors are incorporated well.

    7. Serve immediately with a side of coconut chutney, fresh filter coffee on the side.

    Lemon Sevai

    Recipe Notes

    • If using store-bought sevai, after soaking and draining it steam it for 5 mins for softer sevai.
    • Adjust the amount of lemon juice as per the tanginess preferred.
    • Don’t add more than ¼ teaspoon turmeric powder as the color enhances as the flavors are absorbed.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    1. Kat

      March 01, 2019 at 11:03 pm

      I generally prefer sweet foods at breakfast, but I can see myself devouring this dish at lunchtime. Rice noodles and cashews are some of my favorite ingredients in any dish!

      Reply
      • chcooks

        March 01, 2019 at 11:05 pm

        I am sure you would love it 🙂

        Reply
    2. Life Diet Health

      March 02, 2019 at 5:03 am

      What a beautiful sounding dish Ramya! I love that this is a breakfast option too - I wish I could make idiyappam, you make it sound very easy! ... maybe I should try! 😀 Thank you for linking up and sharing this lovely meal with us at Fiesta Friday this week. Enjoy the Fiesta!

      Reply
      • chcooks

        March 06, 2019 at 9:33 pm

        Thanks so much Laurena 🙂 Wish I could make this for you!

        Reply
        • Life Diet Health

          March 06, 2019 at 10:04 pm

          Me too Ramya! 😀

          Reply

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    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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