Posted in Breakfast, Recipes

Lemon Sevai / Lemon Iddiappam / String hoppers tempered with lemon and Indian spices!

My fascination with South Indian foods, especially for breakfasts isn’t exactly new! I have always liked Dosas and Idlis I have had as a kid. Though being a Gujarati kid meant it was a rarity, saved for the occasional eating out at the Udipi restaurants like Mysore Cafe and Hotel Atithya in my hometown Surat! I have had my share of whims about ordering queer stuff from the menu, but as I grew up, I started to stay with the known and the comforting choices with food.

Lemon Sevai / Lemon Iddiappam and Filter Kaapi for Breakfast ~ breakfast 22 of #100happybreakfasts! Though I would love to make fresh Iddiappams and make lemon sevai from that, for now, I will be content with MTR ready-to-cook rice sevai. Recipe: Ingredients: 1/2 cup uncooked rice sevai 3 tbsp oil 1 tsp mustard seeds 8-10 curry leaves 1 tsp urad dal 1 tsp chana dal 1/2 tsp turmeric Salt, to taste 1 green chilly, finely chopped A handful of peanuts Method: Heat a small pan with enough water to submerge all sevai and bring it to a boil. Add the sevai, and cook for about 6-7 mins, until almost cooked. In otherwise words, cook it al-dente, like pasta. Drain and shock with cold water and keep aside to drain well. The cold water will help it remaining separate, and not turn into a mush. Heat oil in a pan. Add mustard seeds and when they crackle, add the drained urad deal, channa deal and peanuts. One they are golden, add the curry leaves, chilly, turmeric and salt. Mix well. Add the Sevai and give everything a gentle toss. Be gentle, else the sevai will break/turn mushy. Cook it for about 2-3 more minutes. Turn the heat off. Serve hot! #lemonsevai #rice #vermicelli #iddiappam #whatsforbreakfast #lensplated #myblr #instadelecious #instabreakfast #instagood #instafood #vscocam #vscofood #dairyfree #vegan #srujans100happybreakfasts #breakfast #healthyfoodporn #ricenoodles #glutenfree #mtrfoods #nammabengaluru #myblrbrkfst

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You see, for us Gujjus, making South Indian stuff was restricted to making occasional Idlis and Upma when the kids and the menfolk craved a change from our otherwise beloved Rotli-Shaak-Dal-Bhaat. Dosas were too much of a hassle. When go throw the hassle of making that home, when it is available, at affordable rates and fairly clean confines of restaurants. But trying lesser known (in the context of my Gujarati upbringing) South Indian recipes is something I started doing when I moved to Bangalore about 3 years ago. And well, it was a very gradual process.

And by no means, I can claim to be comfortable with this art, forget being an expert. All I can say is, I have developed a liking for the beautiful flavors that South Indian flavors. There are some flavors that I have sort of fallen in love with: Fragrant curry leaves, crispiness imparted by the tempering of urad and chana dal, the earthy taste of Molagapodi and oil on a soft idli…. But, a few things I still cannot understand. Why on earth there have to a sprinkling of grated carrots on the beautiful food like panipuri, bhelpuri and sev puri? This makes me cringe. But other than that, I am one happy girl when it comes to South Indian Food.  I can make thin crispy Dosais and soft, melt-in-the-mouth Idlis from scratch at home now. But the novelty is wearing off. I am diving to this wide web called the Internet for new recipes.

Enough of my rant. I will just skip to the recipe now!

Recipe:
Ingredients:
1/2 cup uncooked rice sevai, I have used the ready to cook version, refer this.
3 tbsp oil
1 tsp mustard seeds
8-10 curry leaves
1 tsp urad dal
1 tsp chana dal
1/2 tsp turmeric
Salt, to taste
1 green chilly, finely chopped
A handful of peanuts

Method:
Heat a small pan with enough water to submerge all the sevai and bring it to a boil. Add the sevai, and cook for about 6-7 mins, until almost cooked. In otherwise words, cook it al-dente, like pasta. Drain and shock with cold water and keep aside to drain well. The cold water will help it remaining separate, and not turn into a mush.
Heat oil in a pan. Add mustard seeds and when they crackle, add the drained urad deal, channa daal and peanuts. One they are golden, add the curry leaves, chilly, turmeric and salt. Mix well. Add the sevai and give everything a gentle toss. Be gentle, else the sevai will break/turn mushy. Cook it for about 2-3 more minutes. Turn the heat off. Serve hot!

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