Leftover vermicelli upma balls
Leftover vermicelli upma balls

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, leftover vermicelli upma balls. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Leftover vermicelli upma balls is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are 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 particular recipe, we must prepare a few ingredients. You can have leftover vermicelli upma balls using 19 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Leftover vermicelli upma balls:
  1. Take 2 cups Leftover vermicelli upma
  2. Take 2 boiled potatoes
  3. Get 1 chopped onion
  4. Prepare 1 carrot grated
  5. Make ready 2 chopped chillies
  6. Get 1 teaspoon salt
  7. Prepare 1 teaspoon pepper powder
  8. Take 1 table spoon chopped coriander leaves
  9. Get 2 table spoon bread crumbs
  10. Make ready 1 teaspoon chopped ginger
  11. Take For batter
  12. Make ready 2 table spoon maida
  13. Prepare 1 table spoon cornflour
  14. Prepare 1/2 teaspoon pepper powder
  15. Prepare 1/2 teaspoon salt
  16. Make ready 1/4 cup water
  17. Prepare 1/2 cup bread crumbs
  18. Prepare For fry
  19. Take 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 this up for this special food leftover vermicelli upma balls recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!