Sweet and Lemon Sevai

Sweet and Lemon Sevai
Yields: 5 Servings Difficulty: Medium Prep Time: 5 Mins Cook Time: 25 Mins Total Time: 30 Mins

Sevai is a very tasty South – Indian tiffin recipe. When you have a packet of ready-made sevai, your option to make a tasty meal is endless. From Sweet to Savory, Sevai is so versatile that it can be tasty food. Though a ready-made sevai is easy to prepare, we need to know the exact nuisances to make a non- sticky sevai base. In my part of the world, we usually get 777 brand rice sevai. I usually get a packet of this every month to try out different flavors. In this recipe post, I have provided the steps to prepare a basic jaggery / Vella Sevai (Sweet version) and a Lemon Sevai (Savory version). In the future, I will also add other varieties of Sevai I have tried.


0/18 Ingredients
Adjust Servings
    Main Ingredients
  • For Sweet Version
  • For Savory Version


0/9 Instructions
  • In a wide pan, unpack and place the instant Sevai. Boil hot water and pour it over the sevai. Drizzle a pinch of salt and a tsp of oil to avoid sticking.
  • Cover the pan with a lid and let it sit for exactly 4 mins. Drain off the water in a colander and steam it in an idli pot for about 5 mins. This is a key step and must be followed for a very soft, non- sticky sevai.
  • Once its done, spread it over a plate and allowed it to come to room temperature. Now the sevai is ready to be prepared in many versions.
  • For the sweet sevai, heat a pan and add 1/4th cup of a jaggery powder along with 1/4 cup of water. Let it dissolve completely and filter the impurities.
  • Pour the jaggery syrup and heat for about three mins until the jaggery becomes sticky consistency. Switch off the stove and add a part of the cooked sevai.
  • Toss it over and add the grated coconut along with cardamom powder. Heat a small pan, and add ghee to it. Once it simmers, add cashews and roast them. Add it to the sweet sevai.
  • For the lemon sevai, grate ginger and set aside. Heat a pan and add gingelly oil. When it turns hot, add mustard seeds and urad dal. Once it gets roasted, add channa dal, peanuts, red chili, grated ginger, and curry leaves.
  • Simmer the stove and add the rest of the cooked sevai. Add turmeric powder, hing and salt to taste.
  • Mix well together and switch off the stove. Squeeze the juice from the lemon and combine for uniformness. Serve sweet and lemon sevai together.

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