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


Semiya bonda By


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 upmaIn a boil add semiya

Add gram flour, rice flourAdd gram flour, rice flour

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

Mix wellMix well

Add coriander & curry leavesAdd coriander & curry leaves

Mix wellMix well

Sprinkle water
Sprinkle water

Shape ballsShape balls

Drop it in hot oil, deep fry till crispDrop it in hot oil, deep fry till crisp

Flip over fry both sidesFlip over fry both sides

Fry 2 more minFry 2 more min

 

crispy semiya balls ready, remove it from oilcrispy semiya balls ready, remove it from oil

Serve hot with green chutneyServe hot with green chutney

Semiya bondaSemiya bonda

Leftover semiya upma bondaLeftover semiya upma bonda

Crisp vermicelli ballsCrisp vermicelli balls

Instant vermicelli upma bondaInstant vermicelli upma bonda


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