Semiya bonda | Crispy vermicelli bonda-How to make-Step by step photos

Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 4 | Type : Snacks | Take with: Tomato sauce, Green Chutney

Ingredients

• Leftover semiya upma or boiled semiya– 1 cup
• Gram flour- 1/4 cup
• Rice flour – 1/4 cup
• Red chilli powder - ½ tsp
• Turmeric powder – ¼ tsp
• Curry leaves –2 springs
• Coriander leaves– 2 springs
• Salt to taste
• Oil for deep frying
• Water as needed [3 to 4 tbsp]

Preparation

• In a bowl add leftover semiya upma, gram flour, rice flour, salt, red chilli & turmeric powder mix well
• Add coriander leaves, curry leaves, sprinkle water, mix well.
• Divide the mixture into equal size balls.
• Heat oil in a pan, add balls, deep fry till crisp & golden brown on medium hot oil.
• Once its ready remove from oil & drain on absorbent paper.
• Serve hot with curd rice, evening snack, tea or coffee

How to make Semiya bonda - Step by step photos

In a boil add semiya upma

Add gram flour, rice flour

Add red chilli powder, turmeric powder, & salt mix well, sprinkle water mix well

Mix well

Add coriander & curry leaves

Mix well

Sprinkle water

Shape balls

Drop it in hot oil, deep fry till crisp

Flip over fry both sides

Fry 2 more min

crispy semiya balls ready, remove it from oil

Serve hot with green chutney

Semiya bonda

Leftover semiya upma bonda

Crisp vermicelli balls

Instant vermicelli upma bonda