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20 mins
Lemon Sevai Recipe

Lemon Sevai

Mamtha Sunil Kumar

Recipe by  

Lemon Sevai comes from the Tamil word 'Sevai' meaning Rice Vermicelli or rice noodles. This recipe is very easy to make and easy to digest. It's an ideal dish to be packed as lunch for a long journey. Sevai is often called idiyappam. It is a very healthy breakfast as it is easily digestible. Hubby loves anything savory so undoubtedly this is his favourite. Nowadays we get instant rice noodle packs very easily in the markets. Using instant noodles marginally compromises on the taste (compared to fresh shavige) but the recipe may get too complicated for western cooks otherwise.

      Preparation Time: 5 Minutes

      Cooking Time: 15 Minutes

Ingredients for Lemon Sevai

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 pints
12 oz
rice noodles (rice vermicelli)
2 tablespoons
vegetable oil
1¼ teaspoons
1½ teaspoons
cumin seeds
1 teaspoon
gram dhal
1 teaspoon
black gram dhal
5 - 6
curry leaves
2 medium-sized
green chillies
1 pinch
asafoetida (giant fennel)
1 pinch
turmeric powder
fresh coriander leaves (to garnish)


How to Cook Lemon Sevai

  1. Place the water in a thick bottomed pan and bring it to the boil. Add the rice noodles (rice vermicelli) along with a large pinch of salt and 1 teaspoon of vegetable oil. Initially the noodles will sink to the bottom, but once they are completely cooked they will rise to the top (about 5-6 minutes). Drain the hot water and add cold water, so that the vermicelli will not be stick together. Set aside.
  2. In another thick bottomed pan, heat 2 tablespoons of oil and add the mustard seeds, cumin seeds, gram dal and black gram dal. When the dal turns golden brown add the curry leaves, green chillis, asafoetida and turmeric powder and sauté for 2-3 minutes. Drain the noodles and add to the mix. Stir well and remove from the heat. Squeeze in the juice of half a lemon and season with salt according to taste. Mix well and serve hot garnishing your Lemon Sevai with fresh coriander leaves.

Asafoetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavour, reminiscent of leeks. This spice is used as a digestive aid, in food as a condiment, and in pickles. It typically works as a flavour enhancer and, used along with turmeric, is a standard component of Indian cuisine.
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