LEMON SEVAI

           Idiyappam is a common steam-cooked South Indian breakfast/dinner recipe.  Lemon Sevai - Lemon flavoured Idiyappam is an easy Tiffin Item, prepared with pre-cooked Idiyappams.  Tempering the Idiyappam with mild seasonings and flavouring it with Lime Juice converts the simple Idiyappam into a flavourful delicacy.  Lemon Sevai/Lemon Idiyappam is a wonderful and tasty tiffin item. What I like the most of Lemon Sevai is the beautiful Yellow Colour of the dish.  It is quite vibrant that the very look of Lemon Sevai is appetizingly pleasing.
      Though preparing Idiyappam is a slightly tedious process. Once you get the job done, making Lemon Sevai becomes an easy job.  There are different schools of thoughts in preparing Idiyappam from scratch.  We can make Idiyappam by soaking Raw Rice/Idli Rice, grinding it into a fine and thick paste.  Then the Ground Batter should be cooked along with some Vegetable Oil on a very low flame until it thickens into a soft and pliable dough. Cool the dough and use an Idiyappam Press/Sevai Nazhi to make Idiyappams.  Alternatively can make Idiyappams with ready-made/home-made Rice Flours. Steam cook the Idiyappams, serve it along with any Curry or Chutney of your choice or easily convert it into various flavourful recipes like Lemon Sevai, Coconut Sevai, Tamarind Sevai, Sevai Pulao/Biriyani etc.,  Even ready-made Idiyappams are readily available in the market these days.
     I cook the same Lemon Sevai Recipe with Rice Vermicelli(Bihun), When I find lazy to make Idiyappams, I soak the Bihun for about 30 Minutes in cold water and just follow the suit as per the recipe, drain the soaked Bihun before adding it into the tempered ingredients.  Sprinkle some Water & Cook Bihun for few more minutes on a very low flame until Bihun turns soft. Though a slight taste variation is found in the Lemon Sevai recipe cooked with Bihun, the soft textured Rice Vermicelli(Bihun) does total justice to the dish.





Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 10 - 15 Minutes

For more recipe on Tiffin Items, Click here...

HOW TO MAKE LEMON SEVAI

INGREDIENTS :

Idiyappam - 8-10 Nos. (Small Sized).
Onion -1 No.
Green Chillies -3 -4 Nos.
Ginger(1" Piece) - 1 No.
Turmeric Powder - 1/4 Tspn (Optional)
Coconut - 3 Tbspn (Optional)
Lime Juice - 2 Tspns
Salt - To Taste
Sugar - a Pinch

For Seasoning :

Oil/Ghee - 1 1/2 Tbsp
Mustard -1 Tsp
Bengal Gram Dhal - 1/2 Tsp
Urad Dhal - 1/2 Tsp
Dry Red Chillies -2 Nos.
Curry leaves -  a Sprig

Garnishing :

Coriander Leaves - Few


For detailed Recipe on HOW TO MAKE IDIYAPPAM, Click here...

METHOD :

• Crumble the Idiyappams coarsely with your fingers until they are evenly shredded into tiny strands and keep them aside.
• Heat Oil in a pan, splutter the Mustard seeds.
• Add Bengal Gram Dhal & Urad Dhal along with Dry Red Chillies and Curry leaves.
• Fry the above on a medium flame until fragrant and the colour changes into slight golden brown.
• Add finely chopped Onions, Green Chillies and Ginger to the above seasonings and saute until Onions turns translucent.
• Sprinkle the Turmeric Powder and give a quick stir on a low flame.
• Add grated Coconut to the above and mix well, leave it on a low flame for 1-2 minutes stirring occasionally.
• Add crumbled Idiyappams along with Salt and mix well until all the ingredients are well incorporated.
• Leave this on a low flame for few minutes.
• Pour in the Lime Juice along with a pinch of Sugar and mix well.
• Garnish the Lemon Sevai with finely chopped Coriander leaves.
• Serve Lemon Sevai hot along with Sambar or Chutney.

• Can prepare this Lemon Sevai with Ready-made Idiyappams.  
• I prepare the same recipe with soaked Rice Vermicelli(Bihun) too.
• Adding Sugar will balance the overall taste of the dish, but it is purely optional.
• Can also add few Peanuts/Cashew Nuts while tempering.