“Limbiya Shevai (Idiyappam) Panna (Lemon flavored Sun-Dried Rice Vermicelli Upma)” … simple instant shevai (sevai) panna (seasoned)/ upma prepared using sun dried rice shevai with a dash of fresh lemon juice … a quick fix bf or tiffin for all those out there who want something instant that's easy to prepare, fresh and tasty ... Yummilicious ...
** It is really difficult to judge the final outcome of store bought sun dried vemicelli/ shevai/ sevai/ shevige/ idiyappam and many a times it turns out soft or soggy/ mushy, so got to keep a watch out for the same and a little bit of carelessness leads to a mess. This packet which I bought was from ordinary stores unlike the one I purchase from regularly, but it tuned slightly softer by about 20% so be careful with hot water soaking/ cooking.
** Follow the instructions on the packet given to prepare the shevai as each ones comes with their own methods. However whatever is mentioned just be sure to also keep checking for proper outcome. Turns out tasty and is a boon to stock at home for a quick churning up of dish when hungry or when guest drop by unannounced. In fact in Konkani Saraswat homes these are stocked for year round access at times even prepared at home.
** Here is my recipe for “Limbiya Shevai (Idiyappam) Panna (Lemon flavored Sun-Dried Rice Vermicelli Upma)” …. simple and easy ….
** Just follow the instructions on the packet and keep the required amount of rice shevai done and ready. If there is no instructions in packet then just bring sufficient water to boil, add in washed required amount of rice shevai after giving it a quick wash into the boiling water. Bring back to boil, add a drop of oil, mix well, remove from fire and keep it aside covered.
** Check the shevai in hot water often giving it a mix with a fork. When you find it softened to about 80% drain off the hot water. Put it in a stainless steel colander and rinse under running cold water to arrest further cooking of the shevai. Keep it aside for the excess water to drain off completely while in between just shake it a bit for separating it from sticking.
** Here I have used about 2 cups of sun dried rice shevai/ idiyappam for this recipe.
** Heat 1-2 tblsp of coconut oil (nariyal tel/ narlel tela) or any edible oil, when hot add in 1 tsp of urad dal (black gram dal), 1 tsp of mustard seeds (rai/ sasam), large pinch of methi (fenugreek) seeds, ½ - 1 tsp of hing (asafoetida) powder, ¼ tsp of haldi (turmeric) powder, 5-6 green chillies (hari michi/ tarni mirsanga) cut lengthwise, 8-10 fresh curry leaves (kadipatta/ karbevu) and fry for a minute of two only, do not let it burn.
** Now lower the heat to minimum and then add in the drained shevai kept ready aside, along with salt to taste and give a good toss gently to evenly coat the spices etc. all around the shevai. You can add a pinch of sugar (shakkar/ sakkara) if desired only, like some do, but I have not. DO NOT ADD WATER. Cover and let cook on slow heat stirring gently in between a few times so that the shevai does not stick at the bottom.
** Lastly add juice of freshly squeezed lemon (limbiyo/ nimboo), say about a tablespoon and mix well. Remove from fire and keep it aside covered for the flavors to seep in well to the shevai. Again, you can add in a tablespoon of freshly grated coconut (nariyal/ soyi) too, I have not. Also you can garnish with freshly chopped coriander leaves (kothambari pallo/ dhania) too. You can also add in a few ground nuts while seasoning itself.
** “Limbiya Shevai (Idiyappam) Panna (Lemon flavored Sun-Dried Rice Vermicelli Upma)” is done and ready to be served. This is usually served for breakfast or tiffin or easy to prepare and serve it if you have guest come over unannounced. However, if for any reason you want to keep your lunch light or want to carry it in lunchbox this serves the purpose well, just add in a few veggies like grated carrots or boiled corn and it serves lunchtime too.
** Note : The sun- dried rice shevai/ idiyappam are easily available in stores in different textures and sizes etc. During our childhood we remember Mom used to prepare them during the month of April- May and store them for year round to be used whenever she needed a quick fix of tiffin. Homemade is definitely tasty however with changing times and having no access to sunlight we now need to rely on stores and they are a boon too.
** I am sharing a link to many more “Shevai” recipes, both that are prepared fresh and the seasoned ones that are prepared with store purchased ones below too, you may browse through and try them too, they all taste wonderful …..
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Thanks.