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Semiya Pakoda
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Semiya Pakoda with Leftover Semiya Upma | Vermicelli Fritters

Semiya Pakoda is an excellent way to re-purpose leftover semiya upma which will otherwise end up being thrown away. This vermicelli fritters takes less than 20 minutes to make and is an excellent after school snack for the kids when pairing with ketchup.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Fritters, Quick and Easy
Cuisine: Asian, Indian
Diet: Vegetarian
Servings: 4 people
Calories: 502kcal

Equipment

  • bowl
  • pan
  • spatula

Ingredients

  • 2 cups Semiya Upma
  • ½ cup Kadalai Maavu / Besan / Gram flour might need more or less
  • 2 tablespoon Rice flour
  • ½ -1 tsp Red chili powder depending on taste
  • a good handful Cilantro finely chopped
  • as needed Salt
  • ¼ teaspoon Baking soda
  • to deep fry Oil

Instructions

  • I used left over semiya upma to make my pakodas. If using plain vermicelli, see the notes below on how to proceed.
  • Take the left over upma in a wide bowl. Mash it up a little with your hands and add the rest of the ingredients (except the oil). Add salt keeping in mind that the upma already has salt in it. So add just enough to flavor the rest of the ingredients.
  • Combine everything to form a thick batter. If the mixture appears too crumbly, sprinkle a little water to bind them together.
  • Heat the oil in a pan for deep frying. When the oil is ready, make small pieces of the dough and gently drop it into the oil. The shapes can be irregular and uneven as that is the beauty of the pakodas.
  • Fry them in medium heat until they are golden brown and crispy. Make sure that the oil temperature is not too high as the inside might not get cooked.
  • Drain on a paper towel lined bowl and serve hot with ketchup or chutney!

Notes

  • I had leftover semiya upma and hence used it to make the pakoras. If you are making from scratch, cook the vermicelli as per directions and then add onions, and cooked vegetables (like carrot and peas), curry leaves, asafoetida, and salt along with the rest of the ingredients and make the pakodas.
  • Fry the pakodas in medium-high heat as we want the inside and the out to be cooked entirely.

Nutrition

Calories: 502kcal | Carbohydrates: 110g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 289mg | Potassium: 160mg | Fiber: 4g | Sugar: 2g | Vitamin A: -68IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg