Ingredients

• 2 cups - leftover idiyappam
• 1 - medium sized lemon juice
• 1/2 tsp - turmeric powder
• Salt to taste
• For tempering:
• 2 tsp - gingili oil
• 1 tsp - mustard
• 1 tsp - urad dal
• 1 tsp - channa dal
• 2 - red chillies
• Pinch of asafoetida
• A few curry leaves

How to Make Lemon idiyappam Lemon sevai

• In a small bowl, add turmeric powder, lemon juice and salt.
• Mix well with a fork.
• Heat oil in a pan, add mustard seeds and when they splutter, add the rest of the ingredients listed for tempering.
• Saute for a minute until dal turns golden brown.
• In a medium flame, add the lemon juice mix, give a quick stir, add plain idiyappam and mix well.
• Turn off the stove.
• Serve hot with coconut chutney.