Easy Vermicelli Vada Recipe | Crispy Semiya Garelu | How To Make Vermicelli Vade
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 45 minutes
- Yield: 15 Servings
- Category: Snack
- Cuisine: south indian
Ingredients
- ¾ cup semiya / vermicelli
- 1 cup rava / semolina / suji (coarse)
- 1 tsp cumin
- 1 tsp salt
- 1 cup curd
- few curry leaves (chopped)
- 3 chilli (finely chopped)
- 1 inch ginger (grated)
- 2 tbsp coriander (chopped)
- pinch hing
- oil (for roasting)
Method
- firstly, in a pan dry roast ¾ cup semiya until it turns golden brown.
- cool completely, and transfer to a large bowl.
- add 1 cup rava, 1 tsp cumin, and 1 tsp salt.
- mix well making sure everything is well combined.
- now add 1 cup curd, few curry leaves, 3 chilli, 1 inch ginger, 2 tbsp coriander and pinch hing.
- mix well combining everything well.
- cover and rest for 20 minutes or until the rava and semiya are softened well.
- now pinch a ball-sized dough and flatten it slightly.
- coat with semiya on both sides to get extra crisp vada.
- pan fry on medium flame by adding oil as required.
- fry on both sides until the vada turns golden brown.
- you can alternatively deep fry in hot oil with the shape of your choice.
- finally, enjoy Vermicelli Vada or Semiya Vada with tomato sauce or coconut chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.