Lemon idiyappam recipe | Idiyappam varieties

Lemon idiyappam is simplest variety made with homemade idiyappam, rice noodles. Learn how to make this simple breakfast with perfect balanced taste.

Just like lemon rice, lemon idiyappam is also a quick fix, when idiyappam is ready. You can also use store bought rice sevai.

Though simple recipe, if you are a newbie in kitchen, this is where you can start with. Check out how to make a platter with this dish as part of it in this Idiyappam varieties breakfast menu idea post in my website.

I make lemon idiyappam when ever I make idiyappam at home, along with sweet, 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 mom & 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.

Top tip

Though this is easy to prepare, if you are beginner, there are few points to note.

• Add lemon juice after switching off stove or directly to cooked idiyappam to retain the vitamins in it.
• Lemon juice and turmeric reacts and the color may be dull, so add generously.
• Make sure to balance the salt, spice and tanginess. If it is too tangy, it needs more spice and vice versa.
• Do not over squeeze the lemon or crush the seeds as it may make taste bitter.

Related posts

Check out my other idiyappam recipes – Tamarind idiyappam, Lentils idiyappam, Pepper jeera idiyappam, Tomato sevai, Stuffed idiyappam.

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Lemon idiyappam recipe

Lemon idiyappam is simplest variety made with homemade idiyappam, rice noodles. Learn how to make this simple breakfast with perfect balanced taste.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 5 minutes

Cook Time 25 minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

• ½ cup Idiyappam flour or rice flour
• 1 teaspoon Sesame oil
• 1 Lemon
• Water – As needed
• Salt – As needed

To temper

• 2 teaspoon Oil
• ½ teaspoon Mustard
• 1 teaspoon Urad dal
• 1 teaspoon Chana dal
• 3 Red chilli or Green chilli
• 1 tablespoon Cashew nuts/ peanuts
• ⅛ teaspoon Asafoetida
• ¼ teaspoon Turmeric
• 1 sprig Curry leaves

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Instructions

• First prepare idiyappam dough by boiling enough water with salt, ½ teaspoon 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 (mold) ¾th with prepared dough.
• Squeeze over the greased plate. Do not overlay, just two layers, not more than that.
• Steam for 2 – 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 teaspoon 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. 

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Method

1. First prepare idiyappam dough by boiling enough water with salt, ½ teaspoon 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 (mold) with prepared dough.

Squeeze over the greased plate. Do not overlay, just two layers, not more than that. Steam for 2 – 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 teaspoon 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.

Can have as such. If you want can try with coconut chutney.