Vermicelli Cutlet is a makeover snack made from leftover millet vermicelli upma. Served as a snack or appetiser with ketchup or green chutney
Why Vermicelli upma cutlet?
Semiya Upma or Vermicelli Upma has a love-hate relationship with my family. While I love the various variants of this Upma – be it the lemony rice vermicelli or roasted Durum wheat vermicelli or Ragi (Finger millet) vermicelli or even the coconut version (Thengai sevai), the husband man and the little munchkin try to avoid eating breakfast too if this is made 🙂
Recently, I had a huge batch of this Thinai sevai (foxtail millet vermicelli upma) left over – something I couldn’t waste, and hence came about this cutlet. Loaded with veggies and very mildly spiced, this was the perfect makeover that nobody could guess. And win-win-win for everyone. The little one even asked for seconds which firmly confirmed that the shape / taste of the dish mattered not the ingredients!
You can make this with pre-seasoned vermicelli or plain cooked vermicelli. Either way, it’s a winner.
Other quick to make snacks you may like on the blog:
Prep Time – 15 mins ; Cook time – 15 mins, Makes – 10 servings
Cuisine: Fusion ; Course : Snack / Appetiser
What you need to make Vermicelli Cutlet
- 1 cup vermicelli Upma (you can also use plain cooked vermicelli)
- 1 Sweet potato (large)
- 1/4 cup flattened rice (poha)
- 1 tsp salt
- 1/2 TBSP grated ginger
- 1 TBSP cornflour
- 1 onion (big, minced)
- 1 TBSP green chillies (adjust spice)
- 1/4 cup boiled veggies (I used a mix of cauliflower, beans and carrot, finely minced)
- 1/4 cup semolina
- 1 TBSP mint (finely chopped)
- 1 TBSP coriander (finely chopped)
- 4 TBSP oil (or as required to shallow fry)
How to make Vermicelli Cutlet:
- Steam the Sweet potato to fork tender, peel and mash well
- Wash and drain poha in a colander for 5 mins
- În a large bowl, add the vermicelli Upma, sweet potato , poha and mash really well
- Add the chopped onions, grated ginger, chillies, and boiled veggies to the above mix.
- Do not add ANY extra water as the veggies and onion will slowly release moisture
- Now add the mint, coriander, cornflour and 1 TBSP oil.
- Work this into the dough above and make a soft pliable dough.
- Pinch out equal quantities of this dough
- Make Tikki / cutlet out of each portion. Flatten on greased palms.
- Freeze all Tikki / cutlets for 10 mins
- Coat them in a single layer of semolina (you can again use vermicelli too to coat)
- Shallow fry them in a non stick tava, till they are cooked golden on each side
- You may also deep dry them if required or even air fry them (cook time would vary then)
- Serve hot with green chutney or ketchup.
PIN FOR LATER
Semiya Upma Cutlet | Vermicelli Cutlet
Equipment
- Bowl
- Tava / Skillet
Ingredients
- 1 cup vermicelli Upma you can also use plain cooked vermicelli
- 1 Sweet potato large
- 1/4 cup flattened rice poha
- 1 tsp salt
- 1/2 TBSP grated ginger
- 1 TBSP cornflour
- 1 onion big, minced
- 1 TBSP green chillies adjust spice
- 1/4 cup boiled veggies I used a mix of cauliflower, beans and carrot, finely minced
- 1/4 cup semolina
- 1 TBSP mint finely chopped
- 1 TBSP coriander finely chopped
- 4 TBSP oil or as required to shallow fry
Instructions
- Steam the Sweet potato to fork tender, peel and mash well
- Wash and drain poha in a colander for 5 mins
- În a large bowl, add the vermicelli Upma, sweet potato , poha and mash really well
- Add the chopped onions, grated ginger, chillies, and boiled veggies to the above mix.
- Do not add ANY extra water as the veggies and onion will slowly release moisture
- Now add the mint, coriander, cornflour and 1 TBSP oil.
- Work this into the dough above and make a soft pliable dough.
- Pinch out equal quantities of this dough
- Make Tikki / cutlet out of each portion. Flatten on greased palms.
- Freeze all Tikki / cutlets for 10 mins
- Coat them in a single layer of semolina (you can again use vermicelli too to coat)
- Shallow fry them in a non stick tava, till they are cooked golden on each side
- You may also deep dry them if required or even air fry them (cook time would vary then)
- Serve hot with green chutney or ketchup.
This one is such a useful recipe.. no one wants to have the leftover vermicelli the next day. I made these cutlets and everyone finished these without even knowing that I used the leftovers . Thank you for the recipe
Awesome, Thanks so much Swati, for trying!
Wow this came out so good, I had made an excess of vermicelli upma and tried this recipe and it was all gone. The kids thoroughly enjoyed it.
oh thanks so much for trying this, Renu ! So glad you guys liked it..
Kalyani I tried these vermicelli cutlets with sweet potatoes and this was finished in a jiffy. My boys just loved it . Such an interesting idea of using leftover Vermicelli upma.
Thanks so much for trying this, Preethi ! so glad you guys liked it
What a beautiful leftover ka makeover! Totally love it. Those cutlets look very delicious.
Thnaks Priya
Wow! This cutlet with vermicelli upma is awesome. I generally make the cutlets out of regular upma but these cutlets are better as I do end up with extra vermicelli upma. I made extra vermicelli after reading your recipe. Will make it for tea today.
Thank you, Archana.Am sure you would like it when you make these
For all the semiya upma haters, this is going to be my solution. This will be the best solution, love it.
Great to know, Seema! Thank you
It’s an interesting way to use leftover Vermicelli upma in this cutlet. These look very delicious.
thank you, Sasmita
Totally agree that the shape matters more. My kid is also like that. I like the way you upscaled upma and this is a handy recipe for sure.
THanks Radha! upscaled Upma, indeed 🙂