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Home » BREAKFAST-DINNER » Lemon idiyappam recipe

Lemon idiyappam recipe

November 6, 2017 by Raks Anand 3 Comments /

Lemon idiyappam

Lemon idiyappam is simplest variety made with homemade idiyappam, rice noodles. Just like lemon rice, lemon idiyappam is also a quick fix, when idiyappam is ready. You can also use store bought rice sevai.
I make lemon idiyappam when ever I make idiyappam at home, along with sweet idiyappam, when I want to keep it simple. In my childhood days, mom makes lemon sevai, using the traditional way of making from scratch. It was delicious, never knew how much effort goes in. Now a days idiyappam itself have become luxury (special), with all these readymade idiyappam flour available in stores.

I do not buy readymade sevai, only bought few times for past couple of years. Prefer making using idiyappam flour that is passed to me by my MIL. I recently got some readymade sample of ready to eat idiyappam. So clicked this lemon idiyappam finally😳 though I have made gazillion times so far.

Lemon idiyappam recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 10 mins   |  Cook time: 20 mins |  Serves: 4 | Author: Raks anand

Click here for cup measurements

Lemon idiyappam is simplest variety made with homemade idiyappam, rice noodles. Just like lemon rice, lemon idiyappam is also a quick fix, when idiyappam is ready. You can also use store bought rice sevai.

Lemon idiyappam recipe

Ingredients

Idiyappam flour or rice flour – 1/2 cup
Sesame oil – 1 tsp
Lemon – 1
Water – As needed
Salt – As needed

To temper

Oil – 2 tsp
Mustard – 1/2 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Red chilli / Green chilli – 3
Cashew nuts/ peanuts – 1 tbsp
Asafoetida – 1/8 tsp
Turmeric – 1/4 tsp
Curry leaves – 1 sprig

Method:

  1. First prepare idiyappam dough by boiling enough water with salt, 1/2 tsp sesame oil. In a mixing bowl, take flour, add boiled water to it little by little and mix with a spoon roughly. When it is warm enough to handle, grease your hands and knead to a smooth, soft dough. Keep covered.
  2. Grease a steamer plate (or any perforated palte) with few drops of oil. Fill the idiyappam press (mould) with prepared dough. Squeeze over the greased plate. Do not overlay, just two layers, not more than that. Steam for 3 – 4 mins. Invert over a large bowl and repeat the process to finish all the dough.
  3. When it is warm enough to handle, separate roughly and add a tsp of sesame oil. Keep aside. In a kadai, heat oil and temper with the items given under to temper table in order.
  4. Switch off the stove, add lemon juice and salt.
  5. Add to prepared idiyappam and mix well to separate the idiyappam well.

Notes

  • Do not squeeze lemon with too much pressure to bring out the bitterness. Be gentle.
  • You can add grated carrot and coriander leaves too, to make colourful.
  • You can make it with instant sevai available in stores too. 

Step by step pictures preparation:

  1. First prepare idiyappam dough by boiling enough water with salt, 1/2 tsp sesame oil. IN a mixing bowl, take flour, add boiled water to it little by little and mix with a spoon roughly. When it is warm enough to handle, grease your hands and knead to a smooth, soft dough. Keep covered.
  2. 1-dough

  3. Grease a steamer plate (or any perforated palte) with few drops of oil. Fill the idiyappam press (mould) with prepared dough. Squeeze over the greased plate. Do not overlay, just two layers, not more than that. Steam for 3 – 4 mins. Invert over a large bowl and repeat the process to finish all the dough.
  4. 3-steam

  5. When it is warm enough to handle, separate roughly and add a tsp of sesame oil. Keep aside. In a kadai, heat oil and temper with the items given under to temper table in order.
  6. Switch off the stove, add lemon juice and salt.
  7. Add to prepared idiyappam and mix well to separate the idiyappam well.

Can have as such. Check out my other idiyappam recipes Tamarind idiyappam, Lentils idiyappam, Pepper jeera idiyappam, Tomato sevai, Stuffed idiyappam.
Lemon idiyappam

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Filed Under: BREAKFAST-DINNER

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Reader Interactions

Comments

  1. brianda shivani

    November 6, 2017 at 6:33 pm

    i also make the same method… and i like it so much… so easy and quick recipe.

    Reply
  2. Gracy

    May 21, 2019 at 1:16 pm

    Your idiyappam acchu is very nice. May I know where to get tiny hole achhu.

    Reply
    • Raks Anand

      June 19, 2019 at 8:49 pm

      I got from Saravana stores Chennai 🙂 Ask for Wooden press.

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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