Lemon Sevai Recipe | Lemon Idiyappam Recipe with step by step photo and video recipe. Lemon sevai or lemon santhavai/ santhagai is very easy to make provided you have the instant fresh idiyappam with you.

These days, you get the fresh instant idiyappam/sevai at all the supermarkets which can be used within 3-4 days if refrigerated. When using it, just steam it for 5-10 minutes in idly pan until its soft. We are a big fan of it and I make it very often with different flavours. quick, easy, tasty and healthy too.

One of the varieties in non veg is chicken sevai which I have recently posted. sevai/idiyappam is one of the most favourite breakfast/dinner recipe at most of the south Indian houses because of its simple, quick and easy cooking methods.

Also check out some of the interesting breakfast recipes like Dry fruits Idli upma, Plain Spicy Idlii upma, Masala poori also known as tikhi puri, masala semiya or vermicilli upma recipe, Hotel style rava upma recipe, Beetroot poori, Samai arisi pongal (Millet pongal), and many more recipes.

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Lemon Sevai Recipe | Lemon Idiyappam Video Recipe

Lemon Sevai Recipe | Lemon Idiyappam Recipe

Lemon Sevai /santhavai recipe – pictorial description:

Firstly, heat 2 tbsp oil in a pan, 

Crackle mustard seeds in oil and 

add urad dal split to it

next goes, chana dal. When both urad dal and chana dal is brown, 

add Curry leaves 1 or 2 spring as per your choice

further 1 tbsp cashew nuts chopped is added to this. optionally you can also add peanuts at this stage

for the spice, 3 green chillies to be added. Slit the green chillies vertically and add it. 

Add chopped onions to this. 

Fry for two minutes on medium flame

Add salt to taste. When adding salt, make sure you add only for the onions as the sevai already has salt in it. Also note that few instant sevai has little lesser salt in it. So, adjust accordingly. 

Now add turmeric powder and 

Give a good mix

furthermore, add the cooked sevai/ idiyappam to the mixture. 

Finally add lemon juice 

mix well until evenly combined. 

serve hot with plain coconut chutney and red chilli chutney