Lemon Sevai – vegan and gluten-free lemon flavoured rice vermicelli recipe with instant store-bought sevai. This recipe is perfect for those days when the time is pressing or when you want a light yet delicious breakfast. You can prepare this sevai for any meal, be it breakfast, lunch, evening tiffin or dinner even.
Sevai and Idiappam are usually mistaken as same dish. Technically both are different. Sevai is made using Parboiled/Idli rice. Idiappam is made using raw rice. Also Idiappam is almost instant, we can use store bought rice flour and make Idiappam instantly, but on the other hand for Sevai is not instant. Though the time and effort for making sevai is more than Idiappam, still the taste of sevai is worth the effort.
The lemon sevai recipe is straightforward. All you have to do is cook the sevai as per the package instructions and when done, do the tempering and add lemon juice. I always use coconut oil for lemon rice and sevai. It adds a unique flavor to this recipe. You can make coconut flavored sevai, masala sevai and what not?
Servings
4
servingsPrep time
15
minutesCooking time
15
minutesCalories
250
kcalIngredients
200 gms instant rice vermicelli
- For The Tempering:
1 tbsp sesame oil or regular cooking oil,
1 tsp chana dal,
1 tsp mustard seeds,
2-3 green chillies, chopped,
8-9 curry leaves,
1 tsp turmeric powder,
1/4 tsp asafoetida,
Juice of 2 medium sized lemons,
Fresh green coriander for garnish
Method
- To Cook The Sevai:
- Cook the sevai as per the package instructions.
- Bring 4 cups of water to boil by adding 1/4 tsp of salt and one tsp of sesame oil.
- When the water boils, turn off the heat, add the vermicelli and cover the pot with a lid and let it sit for 3 to 4 minutes.
- Then drain the water and sprinkle some cold water on top and set it aside.
- Make sure you remove the water thoroughly.
- To Make The Lemon Sevai:
- In a kadhai add oil. Add the chana dal, mustard seeds, curry leaves and green chillies.
- Once the mustard seeds crackle and the chana dal becomes slightly brown, turn off the flame.
- Once its a little cooled down, add the turmeric powder and hing.
- Add the cooked sevai in parts, each time mixing very well, ensuring its well coated in the tempering.
- Add a little salt along with the lemon juice and mix again gently.
- Reserve some salt and lemon juice so that you can adjust it according to your taste.
- Garnish with chopped cilantro and serve hot with chutney of your choice.
