Leftover vermicelli upma balls
Leftover vermicelli upma balls

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, leftover vermicelli upma balls. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Leftover vermicelli upma balls is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Leftover vermicelli upma balls is something that I’ve loved my whole life.

Have you ever cooked Upma balls with leftover Upma, let us know your Upma balls recipe with us in the comment section. Ponganalu or paniyaram is a popular dish in South India. We made traditional ponganalu recipe with leftover dosa batter.

To get started with this recipe, we have to first prepare a few components. You can cook leftover vermicelli upma balls using 19 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Leftover vermicelli upma balls:
  1. Take 2 cups Leftover vermicelli upma
  2. Make ready 2 boiled potatoes
  3. Get 1 chopped onion
  4. Make ready 1 carrot grated
  5. Make ready 2 chopped chillies
  6. Take 1 teaspoon salt
  7. Take 1 teaspoon pepper powder
  8. Make ready 1 table spoon chopped coriander leaves
  9. Take 2 table spoon bread crumbs
  10. Prepare 1 teaspoon chopped ginger
  11. Get For batter
  12. Get 2 table spoon maida
  13. Get 1 table spoon cornflour
  14. Take 1/2 teaspoon pepper powder
  15. Prepare 1/2 teaspoon salt
  16. Prepare 1/4 cup water
  17. Prepare 1/2 cup bread crumbs
  18. Take For fry
  19. Prepare 2 cups oil

Traditionally upma is made from rava (cream of wheat), but you can also make it with vermicelli (seviyan) and it tastes yum. Upma is a popular South Indian Breakfast dish. Most of us make kheer/Payasam using fine vermicelli. Recently I bought a big pack of fine vermicelli to make sheer korma during Ramadan festival.

Instructions to make Leftover vermicelli upma balls:
  1. Mash the potatoes
  2. In a bowl add leftover vermicelli upma, mashed potatoes, chopped onions, chopped carrot, chopped chillies, salt, pepper powder, chilli powder, chopped ginger, coriander leaves.
  3. Add bread crumbs.
  4. Mix all. Make a dough.
  5. Take some dough. Make a ball. Make same size balls.
  6. In a bowl take1.5 table spoon maida, 3/4 table spoon corn flour, salt, pepper powder and add some water.
  7. Make a batter
  8. In a plate take bread crumbs.
  9. Dip the balls into the batter and roll them in bread crumbs.
  10. Keep the bread crumbs rolled balls in fridge for 10 - 15 minutes.
  11. After 10 - 15 minutes take away from the fridge and deep fry the balls in a kadai.
  12. Serve with sauce.

A can of cream of something soup (mushroom?) Or even make Cincinnatti Chili - which is normally Chili over a nice bed of spaghetti. Or make a noodle custard with your leftover vermicelli. Semiya Upma also known as Vermicelli Upma is a quick and easy to prepare tasty breakfast. With veggies included it makes a wholesome and filling breakfast. I have flopped semiya upma quite a few times I should admit…it took me quite sometime to get this semiya upma perfectly.

So that’s going to wrap it up with this special food leftover vermicelli upma balls recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!