To make Lemon Sevai, start by boiling water with salt and sugar. Gradually add fine roasted rice flour, mixing until it forms a dough. After kneading, use an idiyappam press to shape the dough and steam it for 5 minutes. Once cooled, crush the idiyappam and sauté it with ginger, green and dried red chilies, roasted chana, turmeric, and curry leaves. Finally, mix in lemon juice and let it rest before serving.

Yes, Lemon Sevai is gluten-free as it is made from fine roasted rice flour. This makes it a great option for those with gluten sensitivities or celiac disease. Just ensure that all other ingredients, like the spices and oil, are also gluten-free.

If you don't have roasted chana, you can substitute it with roasted peanuts or cashews for a similar crunch. Alternatively, you can skip it altogether if you prefer a lighter version of Lemon Sevai.

To store leftover Lemon Sevai, place it in an airtight container and refrigerate it. It can be kept for up to 2-3 days. When ready to eat, you can reheat it in a pan with a little oil to restore its texture.

Lemon Sevai pairs beautifully with coconut chutney or a tangy pickle. You can also serve it alongside a light vegetable curry or a simple salad for a complete meal. The tanginess of the lemon complements the flavors of these sides perfectly.