Vermicelli Vada Recipe | Crispy Semiya Garelu

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Vermicelli Vada Recipe | Crispy Semiya Garelu | How To Make Vermicelli Vade with detailed photo and video recipe. An easy and interesting fried snack fritters recipe made with vermicelli and rava. It is basically an extension of the popular rava vada which is made crispier by adding semiya noodles. It can be an ideal tea-time evening snack, particularly for kids and teenagers that can be served with or without any sides or ketchup sauces.
Crispy Semiya Garelu


Vermicelli Vada Recipe | Crispy Semiya Garelu | How To Make Vermicelli Vade with step-by-step photo and video recipe. Vada or deep-fried snacks are perhaps one of the most important recipes in our Indian Cuisine. Typically it is made for either morning breakfast as a savoury meal or for a simple evening munching snack with a cup of tea. One such simple and easy tea-time snack meal is vermicelli vada known for its crunchy and savory taste.

As I was explaining earlier, this recipe is an extension of the popular rava vada recipe. Basically, in rava vada the outer texture may be termed as mild to crunchy, but with the vermicelli, it makes it super crunchy. Basically, when these vermicelli noodles are fried, it makes them super crisp and crunchy. Initially, I thought of preparing just with semiya noodles, but I gave it for one big reason. If I had prepared it with just semiya noodles, it would have turned brittle and hard. In addition to being crisp, the addition of rava makes it a slightly soft and pleasant experience. In this post, I have shown 2 ways of preparing the vada. I have used deep fry and no fry methods. You may select either one of them to make these as your taste preference and choice.

Vermicelli Vada Recipe Furthermore, some more related and additional tips, suggestions, and variants to the vermicelli vada recipe. Firstly, in this recipe, I have not added any vegetables and just restricted them to vermicelli and rava. Perhaps adding vegetables like onion, carrot, potatoes, beans, peas and even cabbage grate to make it tastier. Secondly, I have shaped like a disc and like balls in these 2 ways. There isn’t any specific rule with the shape and you may shape it as per your choice and preference. Lastly, these crispy vadas would stay crisp and hard for quite some time, and hence you may prepare it early and serve it to guests as they arrive. However, you may still need to microwave or reheat it before it is served.

Finally, do visit my other related Snacks Recipes Collection with this post on vermicelli vada recipe. It mainly includes my other related recipes like Soya Roast Recipe, Sev Recipe 2 Ways, Suji Potato Bites Recipe, Crispy Bhindi Popcorn Recipe, Ginger Candy Recipe, Cornflakes Mixture Recipe, Aloo Mixture Recipe, Kaju Chakli Recipe, Instant Chakli Recipe, Vada Pav Recipe – Street Style. Further to these, I would also like to mention my other recipe categories like,

Vermicelli Vada video recipe:

Recipe Card for Crispy Semiya Garelu:

Crispy Semiya Garelu

Vermicelli Vada Recipe | Crispy Semiya Garelu | How To Make Vermicelli Vade

HEBBARS KITCHEN
Easy Vermicelli Vada Recipe | Crispy Semiya Garelu | How To Make Vermicelli Vade
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Prep Time 10 mins
Cook Time 15 mins
Soaking Time 20 mins
Total Time 45 mins
Course Snack
Cuisine south indian
Servings 15 Servings
Calories 59 kcal


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)


Instructions 

  • 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.

Nutrition

Calories: 59kcalCarbohydrates: 10gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 157mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 103IUVitamin C: 14mgCalcium: 29mgIron: 1mg

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How to make vermicelli vada with step-by-step photos:

  1. Firstly, in a pan dry roast ¾ cup semiya until it turns golden brown.
  2. cool completely, and transfer to a large bowl.
  3. add 1 cup rava, 1 tsp cumin, and 1 tsp salt.
  4. mix well making sure everything is well combined.
  5. now add 1 cup curd, a few curry leaves, 3 chilli, 1-inch ginger, 2 tbsp coriander, and pinch hing.
  6. mix well combining everything well.
  7. cover and rest for 20 minutes or until the rava and semiya are softened well.

  8. now pinch a ball-sized dough and flatten it slightly.
  9. coat with semiya on both sides to get extra crisp vada.
  10. pan fry on medium flame by adding oil as required.
  11. fry on both sides until the vada turns golden brown.
  12. you can alternatively deep fry in hot oil with the shape of your choice.
  13. finally, enjoy Vermicelli Vada or Semiya Vada with tomato sauce or coconut chutney.
    Vermicelli Vada Recipe

Notes:

  • Firstly, roasting the semiya prevents it from semiya turning sticky.
  • also, you can add onions to the vada batter to make it tastier.
  • additionally, you can deep fry to make vada crispier.
  • Finally, Vermicelli Vada or Semiya Vada stays great when served hot.

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