Lemon Idiyappam Recipe / Lemon Sevai Recipe, is a simple, light breakfast or dinner idea, that can be done in a jiffy too. It is not a peculiar, fancy dish, just like lemon rice preparation, instead of rice, we use the plain idiyappam / string hoppers. If you are bored of eating string hoppers with coconut milk then this sevai is a perfect choice. For a quick version, you can cook the idiyappam in prior, refrigerate it and do the seasoning part only, when needed or else you can use readymade sevai / rice noodles also. It tastes too good with coconut chutney, getti chutney or red chilli coconut chutney. Before reading the recipe, I have shared this recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel.
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Lemon Sevai
Lemon Idiyappam Recipe / Lemon Sevai Recipe, is a simple, light breakfast or dinner idea, that can be done in a jiffy too. It is just like lemon rice preparation, instead of rice, we use the plain idiyappam / string hoppers.
- 2 Cups Idiyappam / String Hoppers / இடியாப்பம்
- 1/8 tsp Turmeric Powder / மஞ்சள்தூள்
- Salt / உப்பு As Required
- 1/4 Cup Water / தண்ணீர்
- 1 tbsp Lemon Juice / எலுமிச்சைச்சாறு
- 3 tsp Oil / எண்ணெய்
- 1 tsp Mustard Seeds / கடுகு
- 1 tbsp Peanuts / கடலை
- 1 tsp Channa Dal / Bengal Gram / கடலை பருப்பு
- 1 tsp Ginger Paste / இஞ்சி விழுது
- 1 Red Chilli / வரமிளகாய்
- 2 Green Chilli / பச்சைமிளகாய்
- 1 Sprig Curry Leaves / கருவேப்பில்லை
- 2 Pinch Hing / பெருங்காயம்
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Cook the idiyappam and let it cool down completely. Loosen it with your fingers.
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Roast the peanuts and keep aside. Slit the green chilli, then measure and keep all the ingredients ready. Heat oil in a pan, add mustard seeds, once it starts to crack, add roasted peanuts and bengal gram. Fry till golden colour.
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'Add ginger paste and saute till the raw smell leaves. Then, add the chilli's, curry leaves, hing and give a quick stir.
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Pour the water and add the turmeric powder.
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Now add required salt. Once the water starts to roll boil, add the cooked idiyappam.
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Toss well and switch off the flame. Squeeze the lemon juice and mix again.
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Serve this Lemon Idiyappam Recipe with coriander chutney.
Recipe Video
Tips for Lemon Idiyappam Recipe
1. For a quick process, instead of preparing idiyappam, you can use readymade sevai too.
2. Ensure the cooked string hoppers is not mushy and it should be separate.
3. Adjust chilli's, as per spice level required for this lemon idiyappam recipe.
4. For more taste, peanuts can be replaced with cashews too.
5. I used ginger paste, you can use 1 small piece of crushed ginger.
6. Don't skip ginger, as it lends a nice flavour and helps in digestion.
7. Increase or decrease lemon juice as per tanginess required for this lemon sevai recipe.
8. Always, switch off the flame and then add lemon juice, else the sevai tastes bitter.
Lemon Idiyappam Recipe
Method for Lemon Sevai Recipe
1. Cook the idiyappam and let it cool down completely. Loosen it with your fingers.
2. Roast the peanuts and keep aside. Slit the green chilli, then measure and keep all the ingredients ready. Heat oil in a pan, add mustard seeds, once it starts to crack, add roasted peanuts and bengal gram. Fry till golden colour.
3. Add ginger paste and saute till the raw smell leaves. Then, add the chilli’s, curry leaves, hing and give a quick stir. 
4. Pour the water and add the turmeric powder.
5. Now add required salt. Once the water starts to roll boil, add the cooked idiyappam. 
6. Toss well and switch off the flame. Squeeze the lemon juice and mix again.
Serve this Lemon Idiyappam Recipe with coriander chutney.
Lemon Sevai Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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