Wednesday, September 3, 2014

Lemon Sevai (Lemony Rice Noodles)

Lemon Sevai is a quick and simple South Indian breakfast. In Southern part of India, people make rice noodles at home and the left over noodles generally gets transformed into lemon sevai. Recently we had this for breakfast at our's friend's place and I was inspired to post this recipe. I used the dried rice noodles from International market for this recipe and it turned out very good. I adapted the recipe from here.

Do try making this for breakfast or for lunch box or you can also serve this as an evening snack for your kids.

  • Rice Noodles - 150 g
  • Oil - 2 Tbsp
  • Mustard seeds - 1/2 tsp
  • Curry Leaves - Few
  • Green Chilli - 1-2
  • Dry Red Chilli - 1
  • Peanuts (or cashew nut) - 2 Tbsp
  • Chanadal (split chickpeas) - 1 1/2 tsp
  • Urad dal - 1 tsp
  • Asafoetida (Hing) - 1/8 tsp
  • Grated Ginger - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Lemon Juice - From half a lime (or to taste)
  • Sugar - 1/2 tsp (optional)
  • Salt - To taste


Heat enough water and when it starts to boil, add in the rice noodles.

Then turn off the heat and close it with a lid. Let it sit for 3-4 minutes. Now the noodles are cooked (since they are very long and difficult to eat, I cut them randomly using a kitchen scissors).

Transfer the noodles in a strainer to remove excess water. Then pour cold water and let it drain completely. 

Now take a pan and heat oil. Once hot, add mustard seeds. Once it pops, add curry leaves, cut green chilli, red chilli and peanuts. Fry for few seconds.

Then add in chanadal, urad dal, asafoetida, grated ginger and turmeric powder. 

Once everything is toasty and light brown, add in the cooked rice noodles, salt and sugar.

Mix it gently. Finally add in lime juice and toss it well. Taste the noodles and add more salt or lime juice, if required. Then turn off the heat. 

Lemon Sevai is ready!!

Serve it hot. Above measurement serves two people.