Vermicelli Vada
by setseeani
22 May 2002
This recipe has been viewed 11719 times
Serve the crispy hot Vermicelli vada with coconut chutney as breakfast or evening time snack choice. The vermicelli or Seviyan are coated with flour and mixed with spices and chopped chillies before getting deep fried in hot oil.
Vermicelli Vada recipe - How to make Vermicelli Vada
Preparation Time: Cooking Time: Total Time:
200 gms vermicelli (seviyan)
200 gms potatoes
20 gms powdered peanuts
20 gms dessicated coconut
6 to 8 green chillies
1 bunch of coriander (dhania)
1 bunch of mint leaves (phudina)
1 bunchof curry leaves (kadi patta)
1/2 tsp coriander (dhania) powder
1 " piece of ginger (adrak)
1/2 tsp turmeric powder (haldi)
oil for deep frying
salt to taste
Method
- Boil vermicelli and potatoes separately, strain and keep aside.
- Chop green chillies, coriander leaves, mint leaves, curry leaves and mix well with mashed potatoes.
- Add turmeric powders, coconut powder, groundnut powder and salt.
- Finally add vermicelli and mix well.
- Shape them into round vadas and deep fry them till golden brown.
- Serve hot with coconut chutney.
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