Semiya Bonda Recipe with step by step instructions.తెలుగు వెర్షన్.
you may also like
- ½ cup or 50 grams vermicelli
- ¼ cup or 25 grams Maida/all-purpose flour
- ¼ cup yogurt
- Salt as required
- ¼ cup onion finely chopped
- 1 green chili finely chopped
- 1 tsp cumin seeds/jeera
- ½ tsp crushed pepper
- 1 tsp ginger chopped
- ¼ cup coriander leaves
- 1 tbsp coconut powder
- 1 tsp baking soda
- Oil for deep-frying
Add vermicelli to the boiling water and boil for 3 minutes.
Strain out the water and keep aside.
Take a mixing bowl, add boiled vermicelli/Semiya, Maida/all-purpose flour, salt, baking soda, coconut powder, cumin seeds, chopped ginger, yogurt, chopped onion, coriander leaves, chopped green chili and mix well.
Leave for 10 to 15 minutes.
Heat oil in a kadhai.
When the oil is hot, turn the flame to medium.
Take a small lemon-sized batter and drop in the oil carefully.
Don’t touch them for 30 seconds.
Later flip them to all sides and fry until they turn golden brown color and take them on to a paper towel.