When life hands you lemons, make a lemonade - so goes the saying. Well, we made more than lemonade in this week's series of "Cooking with Lemons as the star ingredient". Today's dish is a much sought after breakfast in my kitchen. Even DH who is not so fond of sevai / vermicilli or string hoppers happily tucks this in , on a Sunday Morning :-)) Serve it to him on weekdays, and errrr... that makes for a different story :D
So, if you are fond of citrusy / tangy foods, stay tuned on this week's dishes. Today's post - Lemon Sevai is a breeze. You can make it as plain as you want or crank up the fibre content adding more veggies (my personal favourites being capsicum, shallots and fresh peas - they take it to another level altogether). You can also make it with store bought paniyaram or make the string hoppers from scratch as I did for Ragi Sevai. Either way, ensure the strings dont break too much, and in this dish remember Lemon is the star :-))
Sending this to BM # 46 under "cooking with lemons" theme.
Prep time : 15 mins | Cook time : 15 mins | Serves : 4
Serving suggestions : Coconut Chutney or as it is
Spice level : Medium
Lemony string hoppers
- Cooked sevai / string hoppers : 3 cups
- Oil - 2 TBSP
- Cashewnuts - few
- Peanuts - 1 TBSP (optional)
- Onions - 1 large - minced fine
- Veggies - shredded bell pepper, peas (about 1/4 cup)
- Lemon juice - 2 TBSP
- Turmeric - 1/2 tsp
- Tempering : Mustard seeds, Urad Dal, curry leaves, Green chillies (3 -4 nos)
- Coriander leaves
- fresh coconut - 2 tsp (optional)
Method:Note : I made this sevai at home - from scratch: Make a dough of fresh rice flour and hot water with a pinch of salt. Put into the chakli / ompudi mould and onto a idli stand, steam for 15 mins till done. Cool and gently fan it out on a wide flat plate
- If using ready made sevai, cook the rice sevai according to packet instructions. Cool thoroughly
- In a pan, heat oil. Temper with tempering ingredients, add peanuts and cashewnuts and fry till golden brown (about 2 mins).
- Add onions and veggies and saute till onions turn golden brown and bell pepper is crunchy.
- Now add the cooked sevai and toss lightly taking take not to break the strings.
- Switch off flame. Tip in lemon juice, coriander leaves, fresh coconut.
- Toss once more and serve immediately - as it is or with fresh coconut chutney