vermicelli (cooked and strained)- 1 cup
onion (finely chopped) – 1
cabbage (finely chopped) – ½ cup
ginger (grated) one small piece
green chilli 3 – 4
potato (cooked and mashed) 1
gram flour / besan – ½ cup
rice flour – 2 tablespoon
turmeric powder – ¼ teaspoon
red chilli powder (optional) – ½ teaspoon
coriander leaves (chopped) – 2 teaspoon
salt to taste
oil for deep frying
How to make semiya vada
. Pressure cook potatoes for 2 – 3 whistles. Let it cool.
. Then peel it, mash it and set it aside.
. Bring two cups of water in a vessel and cook vermicelli till done. Don’t over cook it. Drain water and add it to potato mixture.
. Now to the potato semiya mixture, add green chillies, red chilli powder, coriander leaves, turmeric powder, gram flour, rice flour, grated ginger, salt.
. Knead well without adding water to a smooth dough.
. Heat oil in a kadai.
. Take small portions of dough, make balls and slightly flatten it keeping it in between your palms as we make vada.
. Fry till golden brown.
. Semiya vada is ready. Serve vermicelli vada hot with tomato ketchup or green chutney.