Lemon Sevai – a quick South Indian breakfast dish made using thin rice noodles.
Lemon Sevai or lemon flavoured rice vermicelli is a traditional South Indian breakfast dish. Rice Sevai is known as Semige in Tulu/Kannada and idiyappam in Tamil. It is traditionally made by soaking of rice, grinding the rice, making dumplings of the rice paste, steaming them and pressing the cooked dumplings using a sevai press. However dried sevai packets are easily available in stores. I have used Concord rice vermicelli. I have earlier shared the recipe of rice sevai upma. Lemon sevai is a variation of the same where lemon juice and spices are added. Lemon juice imparts refreshing taste to the dish.
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About Lemon Sevai
Lemon Sevai or Lemon Sevai Upma is a versatile South Indian dish which can be served as a snack or breakfast dish. It is made by cooking rice noodles and adding it to a tempering of lentils, nuts, herbs and spices. Lemon juice is added to the sevai and finally garnished with fresh coconut and chopped coriander.
Lemon Sevai makes for a great option for kids lunch box. It can be served as a standalone dish or can be paired with coconut chutney or tomato chutney. You can also serve lemon sevai with curds and pickle.
List of ingredients
Rice sevai | Rice Noodles : Rice sevai is the main ingredient of this dish. Different brands of rice vermicelli is available in stores. Cooking time may vary depending on the type of rice sevai. Thick rice sevai takes longer time to cook. I have used thin, delicate rice sevai which gets cooked in 3 to 4 minutes after it is soaked in boiling water.
Lentils and nuts : peanuts, cashew nuts, udad dal and chana dal
Spices & Herbs : mustard seeds, green chillies, dry red chillies, ginger, curry leaves, turmeric powder
Other ingredients : ghee, onion, salt, sugar
For garnishing : freshly grated coconut and chopped coriander leaves.
Step-wise recipe with pictures
Take 2 cups of rice sevai in a large bowl.
Boil 4 to 5 cups of water. Bring it to a roaring boil.
Add boiling water to the rice sevai. Keep it soaked in hot water for 3 to 4 minutes.
Next, drain the water and spread the cooked sevai on the strainer. Keep aside.
Heat ghee in a pan. Add peanuts. Saute till the peanuts are well roasted.
Add cashew nuts and saute for few seconds.
Add mustard seeds, udad dal and chana dal. Saute for few seconds.
Add curry leaves, chopped ginger, chopped green chillies and dry red chillies. Saute for few seconds.
Add chopped onion and saute for few seconds.
Next, add turmeric powder, salt and sugar. Mix well.
Add cooked sevai and mix gently.
Turn off the heat. Add lemon juice and give a quick mix.
Garnish with fresh coconut and chopped coriander.
Recipe Card
Lemon Sevai | Lemon Shavige | Lemon Semige
Ingredients
- 2 cups thin rice sevai
- 1 tbsp ghee
- 2 tbsp peanuts
- 8 to 10 cashew nuts
- 1 small onion, finely chopped
- 2 green chillies, finely chopped
- 2 dry red chillies
- ¼ tsp ginger, finely chopped
- 1 tsp mustard seeds
- 1 tsp udad dal
- 1 tsp chana dal
- few curry leaves
- 1 tsp turmeric powder
- 1 tsp sugar
- salt to taste
- 2 tbsp lemon juice
- 2 to 3 tbsp freshly grated coconut
- 2 to 3 tbsp chopped coriander leaves
Instructions
- In a large bowl, take 2 cups of rice sevai.
- Boil 4 to 5 cups of water.
- Add boiling water to the rice sevai. Keep it soaked in hot water for 3 to 4 minutes.
- Next, drain the water and spread the cooked sevai on the strainer using a fork. Keep aside.
- Heat ghee in a pan.
- Add peanuts. Saute till the peanuts are well roasted.
- Add cashew nuts and saute for few seconds.
- Add mustard seeds, udad dal and chana dal. Saute for few seconds.
- Add curry leaves, chopped ginger, chopped green chillies and dry red chillies. Saute for few seconds.
- Add chopped onion and saute for few seconds.
- Next, add turmeric powder, salt and sugar. Mix well.
- Add cooked sevai and mix gently.
- Turn off the heat.
- Add lemon juice and give a quick mix.
- Garnish with fresh coconut and chopped coriander.
- Serve hot as it is or with coconut chutney or curds and pickle.
Serving Suggestions
Lemon sevai is a versatile dish and can be served for breakfast, lunch or dinner. It makes for a light snack and tiffin box item.
- Lemon sevai can be served on its own without any accompaniment.
2. It pairs excellently with coconut chutney and tomato chutney. The chutney enhances the overall taste of the dish.
3. You can pair it with fresh curds and pickle. Youghurt provides a creamy contrast to lemon sevai.
4. You can also serve it with sambar and papad on the side.
Recipe Video
More South Indian Breakfast/ Snacks Recipes
Mangalore Buns
Rava Appam
Gole Baje
Paniyaram
Ripe Jackfruit fritters
Dal Vada
Medu Vada
Badanekai Bajji
Steamed Cucumber cake
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