Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Lemon Sevai / Lemon Idiyappam

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp

Idiyappam is one of my favorite breakfast recipes. With grated coconut, sugar and ghee, it tastes heaven for me. But the husband who usually doesn’t prefer sweets and sweet based recipes, simply avoid it. So, I prepare sevai for him separately after making idiyappam. It takes only few minutes to prepare the sevai and there are many varieties. I make different sevais based on the ingredients available at my pantry. Last month, I made lemon sevai and got some time to click the picture. It has come online to treat you now.

Basic Information:

Preparation Time: <5 minutes

Cooking Time: <15 minutes

Serves: 2


Idiyappam / String hoppers – 2 cups

Lemon juice – 2 tablespoons (Juice from 1 lemon)

Turmeric powder – a big pinch

Oil – 2 teaspoons

Mustard seeds – 1/2 teaspoons

Channa dal – 1 tablespoon

Peanuts – 1 tablespoon, roasted and skin peeled

Asafoetida – a big pinch

Green chillies – 2 nos, slit

Curry leaves – 1 spring

Salt – to taste

Coriander leaves – 1/2 tablespoon, finely chopped, for garnishing


1) Loosen the idiyappam and break the strings slightly. In a small bowl, mix lemon juice and turmeric powder. Stir well and set aside.

2) Heat oil in a pan. Add mustard seeds and channa dal. Roast well till the channa dal becomes golden brown. Add peanuts. Slightly roast it.

3) Add curry leaves, asafoetida and green chillies. Saute it for few seconds.

4) Reduce the flame to low. Add the idiyappam and salt to taste. Stir to spread the heat to the idiyappam evenly.

5) Once the heat is spread well to the idiyappam, add the lemon juice and mix well. Immediately after few seconds, when the raw smell of turmeric goes off, turn the flame off.

6) Garnish with coriander leaves and serve hot.


1) Allow the idiyappam to cool completely before making this sevai. Also, don’t forget loosen the idiyappam.

2) You can also use instant rice vermicelli for making this sevai. If you are using, cook rice vermicelli as per the package instructions.

3) Do not heat the sevai too much after adding lemon. It might taste bitter if you do so.

4) Increase or decrease the lemon juice according to your taste buds.

You May Also Like


Newest Most Voted
Inline Feedbacks
View all comments
Rumana Rawat

Yumm yumm, my mouth is watering…

Sangeetha M

love this tangy lemon sevai more than the sweet version…inviting clicks uma!

Suja Manoj

Tempting and flavorful,clicks are beautiful.

Priya Suresh

I want that bowl, irresistible sevai..


tempting n wonderful clicks…


my fav.. When I make idiyappam I purposely make it extra to make this 🙂 Looks yummy

Hamaree Rasoi

Delicious and colorful looking savai. Wonderful pics as well.

Divya Shivaraman

lemon sevai has turned out so well dear


Looks very delicious and tempting.

Saraswathi Ganeshan

Yummmy what to say other than that..Awesome presentation..

Charu Srivastava

aah so refreshing !!lovely pics

Kaveri Venkatesh

craving for some now…nice pics


Tempting sevai !! Easy & a savory treat to have !!