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Lemon Sevai | Lemon Idiyappam
Ramya
Lemon Sevai - bright and light breakfast recipe!
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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
1x
2x
3x
▢
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
COOK MODE
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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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