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Vermicelli Bonda

24 Jun

Semya Bondalu

Bonda is a deep fried snack common in South India. Here is a basic version of vermicelli bonda where vermicelli acts as a stuffing. Vermicelli is boiled till soft and made into small balls. These balls are later dipped in a batter made of besan and spices. The dipped vermicelli balls are immediately dropped into hot oil to be deep fried.
Makes: around 6 Vermicelli Bonda


Vermicelli 1 Cup
Besan 3/4 Cup
Red Chilli Powder 1/2 tsp
Carom Seeds / Ajwain a big pinch
Soda bi carb a pinch
Salt to taste
Oil for deep frying

Method of preparation:

Bring to boil few cups of water in a pot, add vermicelli and salt.
Boil till vermicelli is just cooked without being mushy and soft.
Strain the vermicelli and let it cool a bit.
Apply little bit of ghee or oil to the hands and shape the vermicelli into small balls.

Heat oil in a deep frying pan on medium high heat.
Mix together besan, red chile powder, ajwain, soda bi carb and salt into thick batter with sufficient water.
Dip each vermicelli ball into the thick besan batter and slowly drop into hot oil.
Deep fry the bonda on all sides till golden color and little crisp.
Remove the fried vermicelli bonda onto absorbent paper.
Repeat the same with any remaining vermicelli balls.
Serve hot vermicelli bonda with tomato or tamarind chutney.
Notes:Generally vermicelli bonda are made from leftover vermicelli upma.

Suggestions: If vermicelli is overcooked, add few drops of oil and spread it on kitchen towel and let it dry a bit before making into balls.
Variations: You can also spice up the vermicelli with chopped green chillies or red chilli flakes along with chopped onion, carrot and cilantro.
Other Names: Semya Bonda, Vermicelli Bhaji, Seviyan Bonda.