Lemon Sevai is a tasty, tangy dish made by tossing idiyappam with a simple tempering. It is a good choice for breakfast or dinner and can be served with coconut chutney or pickle.
Ingredients
For Idiyappam
- 1cupfine roasted rice flour
- 1 1/2cupwater
- salt to taste
- 1tspsugar
- 1tspghee
For Tempering
- 1tbspginger, chopped
- 2piecegreen chilli, chopped
- 2piecedried red chilli
- 1 1/2tbsproasted chana
- 1/2tspturmeric powder
- 1piecelemon, juiced
- 2sprigcurry leaves
- 1tbspoil
How to make Lemon Sevai / Lemon Idiyappam
Prepare Idiyappam
Boil water along with salt and sugar.
When it starts boiling, add flour little by little. Mix well until it gathers together.
Turn off the flame and add ghee. Mix with a ladle until it's bearably hot, then knead with your hands until it becomes a smooth dough.
Take the idiyappam press and grease it with oil.
Take a small portion from the dough and fill it in the idiyappam press.
Grease the steamer plate, then press the dough through the idiyappam presser onto the steamer plate.
Repeat this in batches until the dough is finished.
Pour some water into the steamer and boil it.
Place the idiyappam steamer plate above it and steam for 5 minutes.
After 5 minutes, demould it and let it cool down completely.
Refrigerate for 1 hour.
Take out from the fridge and crush the idiyappam with your hands into medium pieces. Set aside.
Tempering
Heat a pan and add oil. When it becomes hot, add chopped ginger, chopped green chilli, dried red chilli, and roasted chana.
Saute for 1 minute.
Add turmeric powder and curry leaves. Saute for 20 seconds.
Add the crushed idiyappam and mix well.
Turn off the flame and add lemon juice. Mix well.
Let it rest for a minimum of half an hour.
Tips & Tricks
Serve with coconut chutney or pickle for added flavor.
FAQS
How do I make Lemon Sevai using idiyappam?
To make Lemon Sevai, start by boiling water with salt and sugar. Gradually add fine roasted rice flour, mixing until it forms a dough. After kneading, use an idiyappam press to shape the dough and steam it for 5 minutes. Once cooled, crush the idiyappam and sauté it with ginger, green and dried red chilies, roasted chana, turmeric, and curry leaves. Finally, mix in lemon juice and let it rest before serving.
Is Lemon Sevai suitable for gluten-free diets?
Yes, Lemon Sevai is gluten-free as it is made from fine roasted rice flour. This makes it a great option for those with gluten sensitivities or celiac disease. Just ensure that all other ingredients, like the spices and oil, are also gluten-free.
What can I substitute for roasted chana in Lemon Sevai?
If you don't have roasted chana, you can substitute it with roasted peanuts or cashews for a similar crunch. Alternatively, you can skip it altogether if you prefer a lighter version of Lemon Sevai.
How should I store leftover Lemon Sevai?
To store leftover Lemon Sevai, place it in an airtight container and refrigerate it. It can be kept for up to 2-3 days. When ready to eat, you can reheat it in a pan with a little oil to restore its texture.
What dishes pair well with Lemon Sevai?
Lemon Sevai pairs beautifully with coconut chutney or a tangy pickle. You can also serve it alongside a light vegetable curry or a simple salad for a complete meal. The tanginess of the lemon complements the flavors of these sides perfectly.
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia