Semiya Pakoda | Vermicilli Fritters

We can do many yummy recipes with Semiya(Vermicilli). Previously we have seen curd semiya. Now this is another snack variety we can do with semiya. If we have sudden guests in home, we can easily prepare this and they will be happy to eat a different variety of pakoda. If we have leftover semiya upma, then we can add besan and rice flour along with little spices and deep fry them to make yummy and crunchy Semiya Pakoda (Vermicelli Fritters).  Try this and let me know your comments!!!

Preparation and Yield:
Preparation time5 mins
Cooking Time40 mins
Recipe CategorySnack
Recipe CuisineSouth Indian

Semiya Pakoda | Vermicelli Fritters
Semiya Pakoda | Vermicelli Fritters

Semiya(Vermicilli)1/2 Cup
Gram flour(Besan/Kadalai mavu)1/2 Cup
Rice Flour2 tablespoon
Green Chilli1
OilFor deep frying
Onion1 Medium Size
SaltTo Taste
Curry LeavesFew
Chopped Coriander Leaves1/4 cup
Red Chilli Powder 1 teaspoon

Semiya Pakoda | Vermicelli Fritters
Semiya Pakoda | Vermicelli Fritters

  1. Chop the green chilli and keep it aside. Finely chop the onion and keep it aside.
  2. Heat 1.5 Cups of water in a saucepan. Add 1/2 teaspoon of salt and bring it to boil. When water starts to boil, add semiya and cook till the vermicelli is soft. Drain water from vermicelli and set the cooked vermicelli aside
  3. In a mixing bowl, add gram/besan flour, rice flour along with salt, Curry leaves, chopped coriander leaves, green chili, Red Chilli powder & onion. Add cooked vermicelli and mix well
  4. Heat oil in a pan, when the oil is hot, test it with a drop of mixed pakoda mixture. If the batter comes up immediately in the oil, then the oil is ready to fry the pakodas.
  5. Take 1 small ball size of the pakoda batter and drop it in oil. Repeat this for 3-4 times.
  6. Deep fry the pakodas till it turns golden brown color and crisp.
  7. Remove the pakodas from flame and keep it in a tissue to dry the excess oil.
  8. The yummy semiya(Vermicilli) pakoda is ready to serve hot.
  9. Semiya Pakoda | Vermicelli Fritters
    Semiya Pakoda | Vermicelli Fritters

Post a Comment

Thanks Madhavi!. You are the first one to comment on my recipes. I forget to add Onion. Now i have added and updated the recipe.

pakoda looks so tempting..thanks for sharing :)

What about semiya? whether we have to boil the semiya or add it directly to the batter?

Since you asked for comment on this, I made this yesterday and the semia is very crisp but sharp (I used bambino roasted semia) and I had to be careful before biting into the pakora :-)--So I had to add about 5 tbsp of buttermilk to the batter, let it sit there so the semia got soft and then fried the rest. It was okay, but I wonder why we need the semia when you are already adding the gram and rice flours. Also, I wondered if you added water to your batter... Geetha

Thanks Geetha

Yes, you are right, the semia is sharp and we should soak it to make it softer. I updated the recipe based on your comments. Regarding Semia, its just a different version of pakoda - in addtion ot rice & gram flour, Semia give a different flavour and taste. Thanks for your comment.

Understand,Subbu aunty. Thank you for the modification. I agree, the semia adds a different texture to it. -- Geetha

Subbu maami.. a different yummy snack ..thanks for this


Very nice recipe !! :) :) Thank you. Can you please update us on Poricha kootu ( French Beas/ Avarai)

Hi, can i make it few days before for diwali?

thank you for teaching me to cook maami....

Nice variation for the usual boring pakoda!!
Maami I lik all ur recipes and ur humbleness in answering user queries and prompt action..
U inspire young ppl lik us..



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