Lemon Sevai

    By Vanita Vasudevan  |  25th Aug 2015  |  
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    • Photo of Lemon Sevai by Vanita Vasudevan at BetterButter
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    Video for key ingredients

      About Lemon Sevai Recipe

      Sevai aka rice noodles is a tiffin speciality in Tamil Brahmin households. There are many variations. Nothing is more satisfying than making the sevai from scratch. A very humble and simple dish. With very little effort you can make these delicious rice noodles at home. When cooked, these rice noodle should taste like fresh rice. You will need "sevai nazhi"

      Lemon Sevai

      Ingredients to make Lemon Sevai

      • Idli rice - 2 cups
      • Sesame oil - 3 tbsp
      • Juice from 2 lemons
      • mustard seeds - 1 tsp
      • green chillies - 2 (finely chopped)
      • A sprig of curry leaves
      • A pinch of asafoetida powder
      • salt to taste
      • A pinch of turmeric powder

      How to make Lemon Sevai

      1. Wash and soak the rice in water, make sure the rice is completely immersed in water. Let it soak for 2 hours.
      2. Transfer the soaked rice into a mixer and grind it to a smooth paste. It must be of semi-thick pouring consistency, add water if needed.
      3. Heat a large wok and add the sesame oil. Keep the flame on low, add in the batter, salt and constantly keep stirring.
      4. After a while the batter will begin to leave the sides of the pan and will form a thick shinny big ball of dough.
      5. Remove from stove and cool. Make fist size dumplings and set aside.
      6. Use your pressure cooker to steam like idli. Steam keeping the flame is simmer for about 25 minutes.
      7. While the dumplings are hot, press to make the noodles.
      8. Proceed to press one dumpling at a time by turning the wheels of the 'sevai nazhi' to get the noodles.
      9. When you are done with all the dumplings. Transfer the rice noodles to a large bowl.
      10. Heat a wok pan, add in oil, mustard and allow it to crackle.
      11. Sprinkle the turmeric powder, asafoetida powder and throw in the green chilies followed by the curry leaves. Add the rice noodles at the end and toss with a gentle hand.
      12. Add in the juice from the lemon and combine well. Add in salt and spice as per taste.

      My Tip:

      The dumplings should be hot when you press to make the noodles. If they turn cold you will not be able to press the dumplings to get the noodles.

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