Crispy Semiya Vada (Vermicelli Pakoda)

Steps

1. 1
   In a bowl, combine roasted vermicelli and semolina. Add salt, cumin seeds, and asafoetida, and mix well.
2. 2
   Add curd and mix thoroughly. The yogurt will make the vada soft, slightly tangy, and fluffy inside.
3. 3
   Gradually add water to achieve a pourable batter consistency. Don't worry if it seems thin at first, as the semolina and vermicelli will absorb the liquid.
4. 4
   Let the batter rest for 30 minutes to allow the semolina and vermicelli to fully absorb the moisture.
5. 5
   Add green chillies, curry leaves, ginger, carrot, and green coriander. Mix well. These vegetables add nutrition, color, and extra flavor.
6. 6
   Add baking soda and gently mix with your hands. This creates a soft interior and crispy exterior.
7. 7
   Heat oil in a deep pan to the right temperature. Slowly drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pan.
8. 8
   Fry on medium heat until the vada turns golden brown and crispy on all sides, turning as needed for even cooking.
9. 9
   Remove the vadas with a slotted spoon and drain on paper towels. Serve hot with tomato sauce or chutney.