Lemon Sevai
A tangy and light South Indian breakfast made from rice vermicelli. Flavored with a classic tempering of mustard seeds, lentils, and fresh lemon juice, it's a quick and refreshing meal ready in under 30 minutes.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Bring 4-5 cups of water to a rolling boil in a large pot.
- b.Add the instant rice sevai and cook for 2-3 minutes, or as per package instructions, until just tender.
- c.Immediately drain the sevai into a colander and rinse thoroughly with cold running water to stop the cooking.
- d.Gently fluff the sevai with a fork and set aside to drain completely.
TIPRinsing the cooked sevai with cold water is crucial to prevent it from becoming sticky and lumpy. - 2
Step 2
- a.Heat sesame oil in a wide pan or kadai over medium heat.
- b.Add the mustard seeds and let them splutter completely.
- c.Add the urad dal, chana dal, and raw peanuts. Sauté for 1-2 minutes, stirring constantly, until the dals turn light golden and the peanuts are crisp.
TIPWith less oil, it's important to keep stirring the dals and peanuts to ensure they toast evenly without burning. - 3
Step 3
- a.Add the slit green chilies and curry leaves. Sauté for 30 seconds until fragrant.
- b.Lower the heat, then add the turmeric powder and asafoetida. Stir for 10 seconds.
- 4
Step 4
- a.Add the cooked and drained sevai to the pan along with the pinch of salt.
- b.Gently toss everything for 2-3 minutes until the sevai is heated through and evenly coated.
- c.Turn off the heat. Drizzle the fresh lemon juice over the sevai and sprinkle with chopped coriander leaves.
- d.Give it one final gentle mix to combine.
- 5
Step 5
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always add lemon juice after turning off the heat to retain its fresh flavor and prevent bitterness.
- 2Ensure the dals and peanuts are well-roasted to provide a delightful crunch.
- 3For extra vegetables, you can add finely chopped carrots or peas along with the tempering.
- 4If you don't have instant sevai, you can use rice vermicelli, cooking it according to package directions.
- 5Use two forks or spatulas to gently toss the sevai to prevent the delicate strands from breaking.
Adapt it for your goals.
High protein
Increase the amount of peanuts to 1/4 cup and add 1/2 cup of steamed green peas for a protein boost.
veganVegan
This recipe is naturally vegan. Just ensure you are using a vegan-certified asafoetida, as some brands contain wheat.
kid friendlyKid friendly
Omit the green chilies or deseed them completely to make it non-spicy for children.
quickQuick
To make this even faster, cook the sevai ahead of time and store it in the refrigerator. The tempering and mixing takes less than 10 minutes.
Why this is on our healthy list.
Light and Easy to Digest
Made from rice, sevai is gluten-free and generally easy on the digestive system, making it a great option for a light breakfast or snack.
Good Source of Energy
The carbohydrates from the rice vermicelli provide a quick and sustained source of energy to start your day.
Rich in Vitamin C
The generous amount of fresh lemon juice provides a good dose of Vitamin C, an antioxidant that supports the immune system.
Flavorful with Minimal Fat
This recipe uses minimal oil, relying on tempering spices and tangy lemon for a burst of flavor without excess fat.
Frequently asked questions
Yes, Lemon Sevai is a relatively healthy breakfast option. It's light, low in fat, and provides carbohydrates for energy. The use of lemon juice adds Vitamin C, and the tempering spices have various health benefits.