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# Vermicelli Vada Recipe
| | |
| ---------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 15 min |
| **Soaking Time** | 20 min |
| **Total time** | 45 min |
| **Serves** | 15 servings |
Per servings.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 59 kcal |
| Carbohydrates | 10 g |
| Protein | 3 g |
| Fat | 1 g |
| Saturated fat | 0.1 g |
| Sodium | 157 mg |
| Potassium | 66 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 103 IU |
| Vitamin C | 14 mg |
| Calcium | 29 mg |
| Iron | 1 mg |
## 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
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, 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.
## Step-by-step
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, a 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.
## Video
## 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.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/crispy-vermicelli-vada-recipe/](https://hebbarskitchen.com/crispy-vermicelli-vada-recipe/)
