November 08, 2012

Semiya Bonda

Semiya Bonda
  • Vermicelli ¼ kg
  • Grated cabbage 100 gm
  • Grated carrot 50 gm
  • Oil to fry ¼ kg
  • Ghee or dalda 50 gm
  • Chana flour or besan 1 cup
  • Rice flour 1 cup
  • Onion 1
  • Green chillies 4
  • Red chillie powder 1 tsp
  • Curry leaves 1 tbsp
  • Coriander leaves 2 tbsp
  • Mustard seeds ¼ tsp
  • Cumin seeds ¼ tsp
  • Baking powder ½ tsp

  • Heat ghee and fry the vermicelli a little and keep aside.
  • Take a pan heat 4 tbsp of oil and add mustard, cumin seeds and fry a little.
  • Then add finely cut onions and green chillies and curry leaves and fry a little more then add shredded cabbage and carrot and salt as required and cover it with lid for a while.
  • After it is cooked on slow fire add two glasses of water and boil.
  • When the water is boiling add friend vermicelli slowly and keep mixing till all the water is reduced. Keep on fire for 3 min more.
  • Add finely cut coriander and remove from fire…
  • Mix besan, rice flour, salt, red chillie powder and baking powder and mix well.
  • Adding water make into pouring consistency but not very watery. It should coat the mixture.
  • Make small lemon sized balls of vermicelli mixture.
  • Heat the oil in a pan.
  • Dip the vermicelli balls in the flour mixture and put in hot oil.
  • Fry till they are golden brown and remove on to absorbing tissue.
  • Serve hot ….

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