Udupi Recipes

Vegetarian Recipes from Karnataka

  • Home
  • About
    • ABOUT ME
  • RECIPES
    • BREAKFAST
      • DOSA RECIPES
      • IDLI RECIPES
    • Lunch
      • RICE RECIPE
      • Chapati / Paratha / Rotti
    • SWEETS
      • DIWALI
      • GANESHA CHATURTHI
      • GOKULASHTAMI
      • OTHER FESTIVAL
      • LADDU
    • RICE SIDE DISH
      • RASAM/DHAL
      • CURRY
      • TAMBLI
      • SAASMI
      • GOJJU
      • RAITA
      • SALAD/PACHADI
    • CHUTNEY
    • STIR-FRY
    • SNACKS
      • DIWALI
      • GOKULASHTAMI
    • PAYASA
    • PICKLES/PAPAD/SENDIGE
      • THOKKU
      • PAPAD / SENDIGE
      • JAM
    • POWDER
    • INSTANT MIX
    • BEVERAGES/SOUP
      • SOUP
    • CHAPATI SIDE DISH
    • OATS RECIPES
    • CHAATS/STREET FOOD
    • MILLET RECIPES
  • COLLECTION
  • RESOURCES
    • Food blog resources
    • How to start your blog
  • PRIVACY POLICY
  • Contact Me
You are here: Home / SNACKS / Vermicelli Pakoda | Semiya Pakora Recipe

Vermicelli Pakoda | Semiya Pakora Recipe

July 25, 2016

Jump to Recipe Print Recipe

Hello!…saying this from India.  I am on my yearly vacation dear friends, feeling and breathing the earthy air of my native.  I am on the other side of sultry hot weather of U.A.E to heavy downpours of my motherland. The rain drenched trees, blooming flowers, crawling centipedes, over ripe jackfruit and everything related to RAIN is so adorable. I am loving every bit of this weather right now and in line with this climate my cravings for deep fried delight have gone up a notch. Crispy vermicelli pakoda with a cup of hot tea would be heaven on earth feeling, right guys??


This is the time when cooking is just HARD, not hard like it’s difficult- more hard like I would eat a plateful of  vermicelli pakoda, than go through the process of recipe planning, grocery shopping and cooking the food in the downpours. I mean, what it really comes down to is eating. I just want to do the eating part. You know, the part where I load my plate up with light and crispy pakodas, hold a mug of hot tea and watch the pitter-patter rain. This is the kind of excuse I usually get when I am at my mom’s place and I do only EATING part here with no COOKING.

Vermicelli pakoda

The best part in pakoda is they are shapeless. You don’t have to work on it’s look, shape to make it pretty for the photo. But taste-wise it has to be crispity crisp and not soggy. It’s the rice flour that keeps pakoda crisp for long and binds well with vermicelli. The spices that go in this recipe are very flexible, like you  can add some coriander powder, red chilly powder to boost up the flavors and heat. But you need to take care while making dough which should be stiff, thick not loose. I haven’t used a bit of water, the onions and vermicelli compensated the same.

In an upcoming rainy day I and you would sit with a plateful of vermicelli pakoda and a mug of tea while RAIN being friend of we both.

semiya pakora

Print Recipe

Vermicelli Pakoda | Semiya Pakora Recipe

Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Servings: 20 -25
Author: Sumana

Ingredients

  • Vermicelli - 1 cup
  • Chickpea flour gram flour- 1/4 cup
  • Rice flour- 1/4 cup
  • Onion- 1 no.
  • Finely chopped ginger- 1 tsp
  • Coriander leaves- Handful
  • Green chillies- 2 no.
  • Salt- 1 tsp
  • Cooking oil- Enough deep fry + 1 tsp

Instructions

Method

  • Boil water in a pan with a tea spoon of oil, then include vermicelli and let it cook till soft which may take 2 to 3 minute.
  • Strain water from vermicelli and let it cool down to room temperature. Next peel off the onion and slice it thin, chop green chillies and coriander leaves finely and keep it aside.
  • In a bowl take sliced onion, chopped green chillies, ginger, coriander leaves and salt. Mix well, squeezing the onion to ooze out water. Next include gram flour, rice flour and vermicelli. Combine well to form dough.
  • Heat enough oil in a heavy bottom wok, when it heats up drop pakoda sized dough in to oil. Deep fry them till they turn golden brown in color. Remove from oil and drain over kitchen tissue paper.
  • Continue this process with rest of the dough and enjoy hot hot pakoda with a cup of tea.

Notes

  • While cooking vermicelli in water, do not forget to add a tsp of oil. It helps in keeping the vermicelli non-sticky.
  • Onion and salt together ooze some water which helps in binding flours and vermicelli, do not add additional water.
  • The dough should be thick otherwise pakoda becomes soggy.
  • A pinch of turmeric powder and a tsp of coriander powder would add up color and taste. So include them in the ingredients list which I forgot totally.
  • You can spice it up by adding little red chilly powder. I have used only green chilly for spice.
  • Rice powder helps in keeping the pakoda crisp for long.
Related Posts Plugin for WordPress, Blogger...

Filed Under: Recipes, SNACKS Tagged With: evening snacks

« Sesame Rice | Ellu Anna Recipe
Beetroot Rasam Recipe »

Comments

  1. Jyothi Mcminn says

    April 28, 2017 at 6:28 pm

    Thanks for your recipe. All the best.

SUBSCRIBE TO MY YouTube CHANNELS

Udupi-Recipes :

MyFoodz:

Most popular Video

https://youtu.be/LTyxI_-lP1E

Search For Recipes

badge_top10_food_influencers

Free recipe in your inbox

Enter your email address:

SWEETS

mohan-laddu
wheat halwa
Kaju barfi- kaju burfi
Doodh peda - milk peda
dry fruit barfi
Karachi Halwa

See More->

Blog Archives

  • ▼2025 (1)
    • ▼May (1)
      • How to Make Udupi Sambar Powder | ಅರ್ಧ ಕೆಜಿಯಷ್ಟು ಸಾಂಬಾರ್ ಪುಡಿ ಒಮ್ಮೆಲೇ ಮಾಡಿ.
  • ►2024 (2)
    • ►May (2)
  • ►2021 (1)
    • ►March (1)
  • ►2020 (14)
    • ►December (1)
    • ►November (1)
    • ►October (2)
    • ►September (1)
    • ►August (1)
    • ►July (2)
    • ►June (1)
    • ►May (1)
    • ►April (2)
    • ►March (1)
    • ►January (1)
  • ►2019 (69)
    • ►December (2)
    • ►November (3)
    • ►October (3)
    • ►September (5)
    • ►August (7)
    • ►July (7)
    • ►June (7)
    • ►May (7)
    • ►April (7)
    • ►March (7)
    • ►February (7)
    • ►January (7)
  • ►2018 (89)
    • ►December (7)
    • ►November (6)
    • ►October (8)
    • ►September (7)
    • ►August (7)
    • ►July (7)
    • ►June (7)
    • ►May (8)
    • ►April (7)
    • ►March (8)
    • ►February (8)
    • ►January (9)
  • ►2017 (116)
    • ►December (9)
    • ►November (9)
    • ►October (10)
    • ►September (10)
    • ►August (10)
    • ►July (10)
    • ►June (10)
    • ►May (10)
    • ►April (10)
    • ►March (9)
    • ►February (10)
    • ►January (9)
  • ►2016 (110)
    • ►December (10)
    • ►November (10)
    • ►October (9)
    • ►September (9)
    • ►August (9)
    • ►July (9)
    • ►June (9)
    • ►May (9)
    • ►April (9)
    • ►March (8)
    • ►February (9)
    • ►January (10)
  • ►2015 (110)
    • ►December (9)
    • ►November (9)
    • ►October (9)
    • ►September (10)
    • ►August (8)
    • ►July (10)
    • ►June (9)
    • ►May (10)
    • ►April (9)
    • ►March (9)
    • ►February (9)
    • ►January (9)
  • ►2014 (95)
    • ►December (9)
    • ►November (9)
    • ►October (10)
    • ►September (7)
    • ►August (4)
    • ►July (5)
    • ►June (8)
    • ►May (9)
    • ►April (9)
    • ►March (9)
    • ►February (8)
    • ►January (8)
  • ►2013 (72)
    • ►December (12)
    • ►November (10)
    • ►October (11)
    • ►September (8)
    • ►July (4)
    • ►June (5)
    • ►May (3)
    • ►April (4)
    • ►March (6)
    • ►February (3)
    • ►January (6)
  • ►2012 (43)
    • ►December (7)
    • ►November (8)
    • ►October (9)
    • ►September (10)
    • ►August (7)
    • ►July (2)

SNACKS

rice-fritters
spicy shankarpali
cashew pakoda
Gatta namkeen- savory balls
Nendra banana chips
ragi nippattu-finger millet nippattu
wheat flour murukku
instant chakli delicious

See More

Snacks

easy-chakkuli-delicious
Besan-ribbon-pakoda
delicious moong kachori
spicy-snack-bhakarwadi
wheat crackers

See More →

Sweets

Kaju katli ready
peanut brittle-chikki
papaya halwa
dharwad peda #homemade
delicious-beetroot-burfi
green-gram-laddo-with-jagge

See More

Food Innovation Group:Bon Appetit and Epicurious Copyright © 2025 · Genesis Framework · WordPress