Lemon Sevai (Lemon Flavored Idiyappam)
Sevai or idiyappam is a soft, steamed, noodle-like that is made of finely powdered rice flour. 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.
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
  1. Roast the rice flour on medium flame until the texture changes from very smooth to a little sand-like.
  2. Remove the roasted flour onto a wide mixing bowl. Add the required salt to the flour.
  3. Measure about 2 cups of water and boil it.
  4. Bring the water to a rolling boil and few drops of oil and put of the heat.
  5. Add water gradually to the roasted rice flour while stirring with a long ladle (taking care the hot water does not splash on your hand).
  6. For the two cups of flour, may need little less than 2 cups of water so stop and mix into a dough and add more only if required.
  7. Keep the prepared dough covered for few minutes until it cools down.
  8. Mix the dough well with hands. The dough must be smooth but not sticky.
  9. Brush some oil on the idiyappam plates or idli moulds (the idiyappam can be steamed using any one of these.
  10. Grease the idiyappam press on the insides of the cylindrical container with oil.
  11. Take a portion of dough and place it inside the press.
  12. Press out idiyappam into the greased idli moulds or idiyappam plates.
  13. Steam the idiyappams in a pressure cooker or a steamer pot for 3 to 4 minutes or until done.
  14. The idiyappams can be had with any suitable side dish or can also be had by mixing ghee and sugar.
  15. For the tempering the lemon sevai, heat oil in a kadai.
  16. Gently break the steamed idiyappam into smaller strings.
  17. In a small bowl, squeeze lemon juice, add the turmeric and the needed amount of salt and keep aside.
  18. Add the mustard seeds when the oil is hot, and allow the seeds to crackle.
  19. Next add the asafoetida, lower the heat.
  20. Add the urad and chana dal and let them be roasted to a brown color.
  21. Add red chillies torn into pieces and the curry leaves.
  22. Stir everything together. Add the lemon juice that is already mixed with turmeric and salt.
  23. Immediately switch off the gas.
  24. Toss the idiyappam into the kadai and stir and mix until the idiyappam is well coated evenly. Check the taste for salt.
  25. Serve with coconut chutney or onion-tomato pachadi. The plain idiyappam goes well with stew (vegetable or potato stew).
Recipe Notes




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