I am always on the lookout for breakfast options that are super easy to make and Lemon Vermicelli or Lemon Sevaiya fit the bill perfectly. The tricky part is to know how much water to use – too much and your vermicelli (sev) will over cook and become one lumpy mess; too little and you end up with an undercooked vermicelli mess. I am sure you want neither so make sure you closely follow the instructions in the vermicelli packet or if none’s provided follow this thumb rule of a 2:1 ratio i.e. 2 cups of water for every cup of vermicelli.
Note: I used roasted vermicelli for this recipe. If you can’t find roasted vermicelli where you live,heat teaspoon of ghee in a pan on medium heat and and roast the vermicelli till they change color (almost light brown).
Lemon Vermicelli can also be a great lunch option as well. Throw in some veggies such as carrots, peas etc. right before you add boiled water and you are all set. It is best served hot.
- 2 cups water
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 1 sprig of curry leaves
- 1 tablespoon cashew pieces (optional)
- 1 cup roasted sev / vermicelli (I use the Bambino brand)
- ½ teaspoon turmeric powder
- 1 teaspoon sugar
- salt to taste
- Juice of ½ lemon or lemon juice to taste
- Set water to boil.
- Heat a tablespoon of oil in a non stick kadhai / wok on medium heat and when the oil gets hot, add mustard seeds.When the mustard seeds start to sputter, add curry leaves and cashews (if using). Let it fry for 15-20 seconds.
- Add roasted vermicelli (sev), turmeric powder, salt, sugar and sauté it for a minute.
- Reduce the heat to low and the add the water that was set to boil. Keep the kadhai / wok covered with a lid till the water is almost absorbed (8-10 minutes). (I do check around 4 minutes to make sure the vermicelli is not sticking to the side of the pans. If it is, I give a quick stir)
- Add the lemon juice and blend it in the vermicelli evenly.
- Serve hot