We usually make plain savoury sevai or this lemon sevai. Though I prefer the sweet version I can have this when accompanied with the sweet version. Hubby loves anything savory so undoubtedly this is his favourite too, and mittu is like me…she loves the sweet version 🙂
Lemon Sevai – Ingredients
Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian
Recipe Category: Main | Recipe Cuisine: South Indian
Idiyappam – 1.5 cups
Lemon Juice – 1 tbsp
Turmeric powder – a generous pinch
Salt – to taste
To Temper:
Mustard seeds – 1/2 tsp
Channa dal – 1 tsp
Curry leaves – few
Peanuts – 1/2 tbsp
Red chillies -1.5
Hing – a generous pinch
Method:
- Make the idiyappam ready.Cool down and then loosen it .Heat oil in a pan – add the ingredients listed under ‘to temper’ fry till the dal turns crisp and peanuts turn slightly browned. Then add turmeric powder, hing and saute for a minute.
- Add the idiyappam, required salt and give a quick stir. Finally add the lemon juice and switch it off.
Serve hot with coconut chutney or chutney of your choice!
My Notes:
- You can soak the channa dal in water for few mins to make it soft and then use it for tempering too.
- I usually add the lemon juice and switch it off immediately to avoid bitterness.
- Garnish with coriander leaves if you prefer.
Vijayalakshmi Dharmaraj says
December 6, 2012 at 4:38 pmwow… what tempting idiyappam… but i usually prefer idiyappam with coconut milk…
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Nithya says
December 6, 2012 at 4:42 pmDelicious sevai.. I love the first pic a lot 🙂
Uma Ramanujam says
December 6, 2012 at 4:48 pmLooks super good Sharmi. We also add tomato it which gives diff taste. Love the colour.
Priya says
December 6, 2012 at 5:00 pmSimply love this lemon sevai, wish i get a bowl of it.
divya says
December 6, 2012 at 5:08 pmwow…looks great..
Turmeric n Spice says
December 6, 2012 at 6:40 pmLove the texture and color – perfectly done !!
Krithi Karthi says
December 6, 2012 at 6:58 pmSuper inviting pics Sharmi!
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Reshmi Mahesh says
December 6, 2012 at 7:30 pmYummy looking idiyappam…Loved the color..
Priya R says
December 6, 2012 at 9:15 pmPretty yellow color and super comfort food Sharmi
DivyaGCP says
December 7, 2012 at 12:49 amSimple and delicious sevai.. Looks very inviting.
Veena Theagarajan says
December 7, 2012 at 1:38 amlove the dish! perfectly done
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WeR SAHM says
December 7, 2012 at 1:47 amdelectable and delicious lemon sevai….
Nagalakshmi V says
December 7, 2012 at 1:49 amwe served this the night before my wedding because that's how much i love it. anything sevai is a favourite.
Nivedhanams Sowmya says
December 7, 2012 at 3:09 amSimple, homey and very delicious!!!
Sowmya
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uma shankar says
December 7, 2012 at 3:15 amPerfectly done as usual!looks superb!
jeyashrisuresh says
December 7, 2012 at 6:09 amSuper tempting sevai. Beautiful clicks.
APARNARAJESHKUMAR says
December 7, 2012 at 7:20 ami love the pictures perfect 🙂
kausers kitchen says
December 7, 2012 at 8:11 amSevai looks delicious…wonderful clicks making me hunry now..:D
Have a lovely day sis 🙂
M D says
December 7, 2012 at 3:08 pmI had this for breakfast today and here I see it! Beautiful Sharmi!
Vanamala Hebbar says
December 7, 2012 at 6:12 pmVery nice….
Madhavi says
December 7, 2012 at 6:29 pmOMG WOW this Idiyappam looks soooo gooooood!!!
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helen sathya says
December 7, 2012 at 6:37 pmHai Sharmi I like your blog very much. I have one doubt. Yesterday I saw the Rava Kesari Recipe in that shall i add salt?
Sharmilee! :) says
December 8, 2012 at 12:12 am@Helen : Yes you can add a pinch of salt too…for the sugar level to be enhanced
Kitchen Queen says
December 8, 2012 at 1:29 amyummy dish. nice space.do visit my at your free time.
Anuja says
December 8, 2012 at 7:11 amHello, I want to try this recipe this evening. My question is, for how long can we store ready (boiled) Idiyappam? and if yes then How should we store them? can we prepare it in advance and store it and then use it whenever we want?
Arthy Suman says
December 9, 2012 at 1:19 pmWow such a different dish…something new to me…
Sangeetha says
December 9, 2012 at 5:45 pmWow…lemon sevai looks very inviting…wonderful clicks as always 🙂
Sharmilee! :) says
December 10, 2012 at 2:45 am@Anuja : You can make the idiyappam ready 3-5 hrs ahead and refrigerate it, then while making lemon sevai just steam cook the refrigerated idiyappam for 2-3 mins and can use it….Storing overnight is not recommended….
RAKS KITCHEN says
December 10, 2012 at 6:46 amI love this like anything, always make it along with the sweet one..
Jeyashrisuresh says
December 11, 2012 at 11:41 amWe too make this in the same way. Perfect one for this weather
indianspicemagic says
December 16, 2012 at 11:57 amWonderful clicks…. From last month i had problem in seeing your blog.I missed u very much.Now happy to see ur blog dear.
nivitha says
October 1, 2013 at 2:38 pmyummy 🙂
Pavithra says
March 2, 2014 at 4:57 pmThanks a lot Sharmi for the recipe. Came out really well.
You didnt mention if the peanuts you used were roasted or not. Please let me know.