Sevai or idiyappam is soft, steamed, noodle-like that is made of finely powdered rice flour. Though now there are ready to buy dehydrated idiyappam available in stores which can be made instantly by soaking in boiling water and drained, I prefer making the idiyappam at home.
Initially, for the first timer, this may appear a bit difficult, but with practice this is actually very easy to prepare.
A finely-powdered rice flour is roasted well and mixed with boiling hot water and made into a soft dough. The dough is then passed through a metal cylindrical press that has a disk-shaped mould with small holes. The dough is pressed out evenly on a greased plate or a idli plate and steamed in a steamer pot or in a cooker.
The steamed sevai or idiyappam is served and eaten with variety of vegetarian or non-vegetarian curries. This is a very popular breakfast dish of south India and also Sri Lanka and Malaysia.
For this recipe; the lemon sevai which is flavorful and also a good lunch or tiffin box dish, a mild tempering with hint of asafoetida, mustard seeds and dals along with juice of lemon and a generous pinch of turmeric to get the right yellow color is used.