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Vermicelli Vada
Vermicelli Vada

Lots of people love cooking and think it makes the best relaxing leisure activity. A kitchen that is full of fresh food that smells delicious is specific to make anyone’s mood a little bit lighter. It can occasionally seem difficult, though, to pinpoint dishes that help you or advice that leads to an eventually effective dish. Maybe this Vermicelli Vada recipe is the one you are looking for. To cook Vermicelli Vada you need 15 ingredients and 5 steps. Here is how you cook that.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Vermicelli Vada using 15 ingredients and 5 steps. Here is how you do that.

Ingredients of Vermicelli Vada:
  1. You need 2 cups vermicelli
  2. You need to prepare 1 cup semolina/suji
  3. You need 1 cup curd
  4. Use 1/2 cup of chopped onion
  5. You need to prepare 3-4 tsp grated carrots
  6. You need to prepare 4-5 tsp shredded cabbage
  7. Provide 4-5 tsp chopped capsicum
  8. Prepare 2 chopped green chilies
  9. Provide Handful coriander leaves
  10. You need 2 tsp schezwan sauce/chutney
  11. Get 3-4 tsp besan/ rice flour
  12. Use to taste Salt
  13. You need to prepare 1 cup roasted vermicelli for coating
  14. Take as required Water
  15. Take as required Oil
Short Tips:

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Steps to make Vermicelli Vada:
  1. In a bowl, add 1 cup of semolina and 1 cup of curd, mix it well, add around half cup of water and make a smooth paste. Cover and allow it rest for 15 mins
  2. Boil vermicelli with salt. Cook it until it is 80% cooked, strain the water and apply little oil over it and allow it to cool down.
  3. In a mixing bowl add the boiled vermicelli, add all the vegetables as mentioned above, add schezwan sauce/chutney, salt to taste, rice flour/besan, mix it well.
  4. Pour the mixture to the semolina & curd batter, mix everything well, add some more besan/rice flour if required.
  5. Next apply little oil in your palm, and take some of the mixture and shape them like Vada, coat them with some roasted vermicelli and shallow fry them in a non-stick tawa from both sides until they are crisp and golden brown in colour. Take it out on a tissue paper and serve it hot with your favourite chutney or ketchup.

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