Lemon Sevai Recipe – Instant Rice Sevai Recipes

• Rice vermicelli – 200gms packet ( I used Anil rice vermicelli)
• Water – approx. 4 cups
• Salt – as needed
• Cooking oil – Few drops

To prepare lemon sevai

• Cooking oil or gingely oil – 2 tbsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Chana dal – 1/2 tbsp
• Peanuts – 2 tbsp ( optional)
• Curry leaves – few
• Red chilli – 1 no ( Pinched )
• Green chilli – 2 nos ( slit)
• Hing – a pinch
• Turmeric powder – 1/4 tsp
• Lemon juice – 2 tbsp or as needed
• Salt – as needed
• Water – 1 tbsp to add in lemon juice
• Coriander leaves – to garnish ( optional )

• Roll boil 4 cups of water adding few drops of cooking oil. In the mean time, squeeze two small lemon and take the juice.Discard the seeds. Add 1 to 2 tbsp water to it. Mix well and keep aside.
  
• Take the vermicelli in a wide bowl and add the boiled water. Level of water should be 1 inch above the vermicelli. Cover & soak it for 20 minutes.
  
• After soaking, drain the excess water completely using a colander and keep the cooked rice vermicelli ready. Make sure there is no trace of water. It should be fluffy and separate.
• Spread the vermicelli in a greased idli plate. Boil water in an idli pot. Place the idli plate and steam it for 5 to 10 minutes. Remove and fluff the cooked sevai in a plate. (This step is optional). You can proceed without steaming too.
  
• Heat oil in a kadai,splutter mustard, urad dal, chana dal, peanuts, red chilli, green chilli and curry leaves.Saute till dals become golden. Add the turmeric powder, required salt, lemon juice.Mix well and switch off the flame.
  
• Add the cooked rice vermicelli to it. Mix gently using a fork like ladle. Check for taste and add more lemon juice if needed. Cook in very low flame for 2 minutes till all the moisture goes off. Garnish with coriander leaves and serve hot for best taste !
  
• Enjoy !

• The quantity of lemon juice and chilli varies as per the sourness of lemon.
• If you want, you can use a part of cooked vermicelli to make sweet sevai adding sugar or jaggery syrup, grated coconut and cardamom powder.
• Do not add more water to soak the vermicelli because it may become mushy.
• Make sure, you drain all the excess water completely without even a single drop left out. It helps to keep the vermicelli soft and looks fluffy too.
• Steaming the soaked vermicelli makes it soft like homemade idiyappam. You can try this way for variations.