
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
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:
- 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.
- 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.
- 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.
- Switch off the stove, add lemon juice and salt.
- 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:
- 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.
- 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.
- 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.
- Switch off the stove, add lemon juice and salt.
- 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.
i also make the same method… and i like it so much… so easy and quick recipe.
Your idiyappam acchu is very nice. May I know where to get tiny hole achhu.
I got from Saravana stores Chennai 🙂 Ask for Wooden press.