Vermicelli Bonda | Semiya Bonda

Mouth-watering bondas with Vermicelli/Semiya

These yummy appetizers are made from the leftover vermicelli bath that I have posted previously for WBB – Microwave Foods event. As I don’t want to waste the leftover food, I usually give a new twist to it and make different recipes out of it. To my luck, they all turn out good, he he!

Here is the recipe:

Ingredients: 1 ½ cup Leftover Vermicelli Bath 1 cup Chickpea Flour (Besan, Senagapindi) Oil to deep fry Salt as required Preparation: Make small balls of vermicelli bath and keep aside. In a different bowl, mix besan with salt and water to make a thin batter just like dosa batter. Heat the oil in a deep-bottomed pan. Dip the vermicelli balls in the batter and drop carefully into the hot oil.  Deep fry them till those turn golden brown in color. Then take out them from the oil and spread on a paper towel to remove excess oil. Repeat the same process with remaining balls. Serve hot with desired chutney. These make perfect snack with tea.

Shubha Ravikoti of Chutki Bhar Pyar and Hetal of Isha’s Kitchen made me so happy again by passing the “Good Chatter Award” and “Nice Matters Award” respectively. Thank you so much Shubha and Hetal for thinking about me while passing these awards.