Relish this gluten-free rice noodles seasoned with green chili and mustard seeds accompanied by a spicy coconut chutney in the midst of alluring aroma of filter coffee..
Soak a cup of Idli rice for about four to five hours approximately.
Grind it into a smooth batter and keep it aside.
Heat a thick bottomed kadai and tip in a little oil to grease it and once the kadai is heated, just squirt in the rice batter into the kadai while stirring continuously.
Keep stirring for a minute or two until it thickens and forms a lump.
When the dough thickens and gathers into a whole mass just turn off the stove and let it cool for a while.
After it cools partially, just apply a little oil in both the hands and take out the dough and roll it into two or three (cylindrical) portions and keep aside.
Take the Sevai Maker (Idiyappam Maker) and grease it with a little oil and place the Idiyappam achu (tiny round plate) at the bottom and ensure that it is place intact.
Now, take a dough roll and drop it into the Maker and place the top portion over it and hold it in both the hands with the handle provided.
Take an Idiyappam plate and squeeze out the dough over it in circular strands and when the dough gets over, refill it with the dough rolls and fill up the plates alike.
Now arrange the idiyappam plates in order and place it inside the idiyappam cooker after pouring in two cups of water inside it.
Place it over the stove and turn on the flame and steam cook for about fifteen minutes approximately.
Turn off the stove and take the plates out and let it cool for a while.
Take out the boiled sevai and transfer it to a plate and scramble it gently after cooling it for a while.
Heat a small pan and tip in a teaspoon of gingelly oil and when it is heated, just toss over some mustard seeds to it.
When it pops up, just add half a teaspoon of chana dal and broken urad dal each.
When they turn light golden brown, throw in two slit green chilies and follow it up with some lush green curry leaves and let it splutter.
Now lower the flame and tip in a pinch of asafoetida powder and two pinches of turmeric powder along with the required salt and stir in.
Turn off the stove after a second and squeeze out a whole lemon and finally add the crumbled rice sevai and mix altogether gently.
Close the kadai for five minutes and the heat present in the kadai is sufficient enoughto make the rice sevai soft, warm and fluffy.
Now the delicious Lemon Rice sevai is ready to eat. Serve it with coconut chutney along with a hot cup of filter coffee or ginger tea on a pleasant morning.
Serving Size 50 gms
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.