Soft Lemon Sevai, Homemade rice noodles
Soft Lemon Sevai, Homemade rice noodles
Lemon Sevai is one of a traditional breakfast or lunch recipe popular across the people from the South Indian states of Tamil Nadu and Karnataka. Tamil Brahmin households make use of this sevai aka rice noodles as a tiffin box recipe. As we move across the different regions, we would be able to taste different variations of this very same recipe. A pinch of turmeric powder is used as it provides a light greenish yellow texture. The use of Asafoetida or Hing complements the sour flavour of lemon juice and it combines well with the spicy hot green chillies. The presence of curry leaves provides a delightful natural aroma. Have a look at the list of the ingredients used and the method of preparation of this Lemon Sevai.
Ingredients used for Lemon Sevai
- 2 cups of Idli rice
- 2 medium sized Lemon
- 3 tablespoon of Sesame oil
- 1 teaspoon of Mustard seeds
- 1 teaspoon of Bengal gram / Channa dal
- 2 medium sized Green chillies (finely chopped)
- A sprig of curry leaves
- A pinch of Asafoetida / Hing powder
- A pinch of turmeric powder
- Salt for the taste
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Method of preparation
- Heat the water in a vessel, add the salt and oil. Take out the rice flour in a wide bowl.
- When the water becomes warm, switch off the flame. Slowly pour this water to the rice flour.
- Mix it with a spoon to form a moist dough. You can add more rice flour if the dough is too watery and add more water if the dough is too dry.
- The dough should be moist enough to form small balls without sticking to your fingers.
- Take out some portion of the dough in your hand and press it to form a log shape.
- Fill these log shaped dough into an idiyappam maker greased with oil.
- Grease the plate that you use for steaming the idiyappam. Sprinkle some grated coconut over the plate.
- Squeezing the dough to the plate to form a medium thick mound of idiyappam. Appam shouldn’t be too thick. Keep the plate inside the steamer and steam it for 10 minutes.
- Once the idiyappam is ready, transfer it to a bowl
- Heat some oil in deep frying pan or a wok, add the mustard seeds and allow it to crackle.
- Now, add the turmeric powder, asafoetida powder, green chillies, Bengal gram and the curry leaves.
- Add the rice noodles at the end and toss it gently. Add the lemon juice and mix it well.
- Taste it for the salt, add the salt as per the taste.
- Once it is ready, serve this Lemon Sevai as a breakfast or lunch recipe.
