Go Back
+ servings
lemon idiyappam
Print Recipe
No ratings yet

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.
Prep Time5 mins
Cook Time25 mins
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 3


  • 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
  • teaspoon Asafoetida
  • ¼ teaspoon Turmeric
  • 1 sprig Curry leaves


  • 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.


  • 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.