21 Delicious Vermicelli Recipes & Serving Ideas

• Butterfly Vermicelli - 1 Cup
• Milkmaid (Condensed Milk) - 1/2 Tin
• Fresh grated Coconut - 1 Cup
• Almonds / Cashew Nuts / Pistachios - 20g (chopped)
• Saffron - few strands, soaked in a little milk

Preparation Method:

1. 1 Dry roast the vermicelli till light brown.
2. 2 Cook vermicelli in boiling water till slightly soft and drain thoroughly.
3. 3 Mix together Milkmaid, cooked vermicelli, fresh grated coconut, and chopped nuts in a bowl.
4. 4 Cook this mixture in a non-stick pan for about 5-7 minutes on low heat, stirring continuously.
5. 5 Add in the saffron infused milk and combine well.
6. 6 Spread evenly on a greased flat tray.
7. 7 Cool well before cutting into desired diamond or square shapes.

• Butterfly Vermicelli - 1 cup
• Bread slices - 4 slices
• Eggs - 2
• Mixed Vegetables - 1 cup (carrot, beans, cabbage, potatoes, etc. chopped finely)
• Salt and pepper - to taste
• Oil - for shallow or deep frying

Preparation Method:

1. 1 Cook vermicelli with mixed vegetables like you do for Semiya Beriyani / Fried Vermicelli.
2. 2 Take a slice of bread and spread this vermicelli mixture evenly on top.
3. 3 Cover with a second slice of bread and cut into 4 small bite-sized cubes.
4. 4 Beat the eggs in a bowl, seasoned with salt and freshly ground pepper.
5. 5 Dip these stuffed bread cubes in the egg batter to coat all sides.
6. 6 Deep fry or shallow fry in hot oil till golden brown and crisp.
7. 7 Serve hot with tomato or chili sauce.

• Butterfly Vermicelli - 1 cup (crushed slightly for coating)
• Fish Fillet - 200g
• Boiled Potatoes - 100g
• Onion - 1, finely chopped
• Ginger-Garlic paste - 1 tsp
• Chili powder - 1 tsp
• Turmeric powder - 1 tsp
• Spring onion - 50g, finely chopped
• Egg - 1
• Salt - to taste
• Oil - for frying

Preparation Method:

1. 1 Boil fish fillets in water mixed with a little turmeric powder and salt. Cook till done, then mash and flake with a fork; keep aside.
2. 2 Mash the boiled potatoes and mix thoroughly with the flaked fish fillets.
3. 3 In a pan, fry chopped onions in oil, add ginger-garlic paste, chili powder, turmeric powder, and salt.
4. 4 Add this spiced fried onion to the fish-potato mixture.
5. 5 Add in chopped spring onions and combine everything well.
6. 6 Shape into small balls and flatten gently into oval cutlets.
7. 7 Dip each cutlet in beaten egg and roll generously in dry vermicelli.
8. 8 Either deep-fry or shallow fry according to your preference until golden brown and crackling.
9. 9 Serve hot with tomato or chili sauce.

• Butterfly Vermicelli - 1 cup
• Rava (Semolina) - 1 cup
• Onions - 2, chopped
• Green Chillies - 4, chopped
• Coriander Leaves - 2 tbsp, chopped
• Soda Bicarbonate - 1 tsp
• Water - for mixing the batter (thosai batter consistency)
• Salt - to taste
• Oil - for frying on griddle

Preparation Method:

1. 1 Cook vermicelli in boiling water and drain well.
2. 2 Mix the rest of the ingredients (rava, onions, chillies, coriander, soda bicarbonate, salt, water) except oil in a bowl.
3. 3 The batter should reach a smooth thosai (dosa) batter consistency.
4. 4 Leave the batter to rest for about 30 minutes.
5. 5 Heat a non-stick pan or cast iron griddle, add a tsp of oil, and pour in the batter.
6. 6 Cook on both sides till roasted to a rich golden brown color.
7. 7 Serve hot with tomato/coconut chutney, spicy gravies, or chili sauce.
8. 8 Vegetables like grated carrot, chopped tomatoes, mushrooms, or any vegetables of choice can be added to the batter.

• Butterfly Vermicelli - 2 cups
• Rava (Semolina) - 3/4 cup
• Green Chilli - 2, chopped
• Curd (Yogurt) - to mix into thick idli batter
• Ghee - 2 tbsp
• Mustard seeds, cashew nuts, urad dhal, curry leaves - for seasoning
• Oil - for seasoning and to grease idli moulds
• Salt - to taste

Preparation Method:

1. 1 Add 1 tbsp ghee to a pan and fry the rava till roasted and fragrant; remove and set aside.
2. 2 Add remaining ghee and roast the vermicelli also till golden.
3. 3 Mix the roasted rava and vermicelli together in a mixing bowl.
4. 4 Add in chopped green chilli, salt, and curd, stirring well.
5. 5 Fry the seasonings (mustard seeds, cashew nuts, urad dhal, curry leaves) in a separate pan and add to the mixture.
6. 6 Stir well and leave the batter aside for about 15 minutes.
7. 7 Add in more curd or water if the batter becomes too thick.
8. 8 Grease idli moulds, pour in the batter, and steam the idlis for 10-15 minutes just like traditional rice idlis.
9. 9 Serve steaming hot with fresh tomato chutney.

• Butterfly Vermicelli - 2 cups
• Shredded Lamb - 1 cup (tender cooked)
• Onion - 1, chopped
• Garlic - 2 cloves, crushed
• Spaghetti Sauce (Tomato) - 1 can
• Parmesan Cheese - 1/2 cup, grated
• Olive Oil / Butter - 1 tbsp
• Salt and pepper - to taste

Preparation Method:

1. 1 Cook Butterfly vermicelli in boiling water, strain, and keep aside.
2. 2 Heat olive oil or butter in a pan and add in crushed garlic and chopped onion.
3. 3 Fry till rich aroma arises, then add in the tender shredded lamb.
4. 4 Pour in the tomato spaghetti sauce and let the mixture simmer gently for about 8-10 minutes.
5. 5 Keep stirring till lamb is fully flavored and the sauce thickens.
6. 6 Season with salt and freshly ground pepper to taste.
7. 7 Spoon the cooked vermicelli onto a warm plate, pour the savory meat sauce over the top, and generously sprinkle grated parmesan cheese.

• Butterfly Vermicelli - 1/2 cup
• Milk - 1 cup
• Fresh Cream - 1 cup
• Ghee - 1 tbsp
• Caster Sugar - 1/2 cup
• Bread - 5 slices
• Vanilla Essence - 2 tsp
• Butter - to butter the bread

Preparation Method:

1. 1 Heat ghee in a deep pan.
2. 2 Fry Butterfly vermicelli on low heat till golden brown.
3. 3 Add in milk and cook gently till all milk is absorbed.
4. 4 Remove from heat and let it cool completely.
5. 5 Fluff up the vermicelli with a fork till each strand is separate.
6. 6 Beat fresh cream, caster sugar, and vanilla essence together in a bowl until thickened.
7. 7 Slowly and gently fold the cooled vermicelli into the whipped cream.
8. 8 Spread this vermicelli cream mixture on toasted buttered bread slices.
9. 9 Cut into triangles and serve immediately.

• Butterfly Vermicelli - 1 cup
• Oil - 2 tbsp
• Chicken Stock - 2 cups (or vegetable/beef/seafood stock)
• Onion - 1
• Tomatoes - 2
• Garlic - 1 clove
• Carrot and coriander leaves - for garnish
• Salt - to taste

Preparation Method:

1. 1 Fry Butterfly vermicelli in oil till golden brown in a large pan.
2. 2 Blend chicken stock, onion, tomatoes, garlic, and salt together in a blender till smooth.
3. 3 Pour the blended mixture over the roasted vermicelli in the pan and allow to simmer gently till cooked.
4. 4 Add in shredded carrot and finely chopped coriander leaves just before serving.
5. 5 Note: You can substitute chicken stock with vegetable, beef, or seafood stock, or use bouillon cubes. Can also add shredded meat or prawns to make it heartier.

• Butterfly Vermicelli - 1 cup
• Lemon - 1
• Turmeric Powder - 1/2 tsp
• Mustard Seeds - 1/4 tsp
• Chana Dhal - 1 tsp
• Dried Red Chilli - 2
• Oil - 1 tbsp
• Curry Leaves - a few
• Salt - to taste
• Asafoetida (Hing) - a pinch

Preparation Method:

1. 1 Boil 3 cups of water and add in the Butterfly vermicelli.
2. 2 Cook for 3-4 minutes till done, strain the vermicelli in a colander, and keep aside.
3. 3 Extract the juice from 1 fresh lemon.
4. 4 Add turmeric powder and salt to the extracted lemon juice.
5. 5 Heat oil in a pan; add mustard seeds, chana dhal, and dried red chillies.
6. 6 Once chana dhal turns golden brown, add in curry leaves and asafoetida.
7. 7 Add in the seasoned lemon juice and let the mixture boil for 2 minutes.
8. 8 Cool this lemon temper slightly before folding gently into the cooked vermicelli.

• Butterfly Vermicelli - 1 packet
• Tamarind Pulp - 40ml
• Oil - 3 tbsp
• Peanuts - 50g
• Mustard Seeds - 1 tsp
• Urad Dhal - 1 tsp
• Chana Dhal - 1 tsp
• Dried Red Chilli - 4
• Curry Leaves - a bunch
• Salt - to taste
• Asafoetida (Hing) - a pinch

Preparation Method:

1. 1 Boil 6 cups water and add in the Butterfly vermicelli.
2. 2 Cook for 3-4 minutes till done, strain thoroughly in a colander, and keep aside.
3. 3 Heat oil in a pan, add mustard seeds until they splutter.
4. 4 Add dried red chillies, urad dal, chana dal, and curry leaves; fry for a minute.
5. 5 Then add in raw peanuts and fry for another minute until crunchy and roasted.
6. 6 Add in tamarind juice, a little water, and asafoetida.
7. 7 When the tamarind mixture comes to a boil and thickens slightly, remove from fire.
8. 8 Add this tamarind paste to the cooked vermicelli and mix well.
9. 9 Season with salt to taste and serve warm with roasted papads.

• Butterfly Vermicelli - 1 packet (250g)
• Chicken - 100g (chopped into bite-size pieces)
• Onions - 2, chopped
• Tomatoes - 2, chopped
• Green Chilli - 4
• Ginger-Garlic Paste - 3 tbsp
• Coriander and Mint leaves - 30g
• Yogurt (Curd) - 3 tbsp
• Cinnamon, cardamom, and cloves - a few pieces
• Chilli powder - 1 tsp
• Ghee - 1/4 cup
• Lemon - 1
• Salt - to taste

Preparation Method:

1. 1 Heat ghee in a large heavy pan.
2. 2 Add in cinnamon, cloves, and cardamom when ghee is melted and fragrant.
3. 3 Add in chopped onion, tomato, and green chilli; fry in ghee till cooked and soft.
4. 4 Add in ginger-garlic paste, chilli powder, and chopped coriander and mint leaves; fry till rich aroma arises.
5. 5 Add in chicken pieces, yogurt, and salt to taste.
6. 6 Once chicken is cooked and tender, add in Butterfly vermicelli and cook on low heat.
7. 7 When vermicelli is half cooked, add in the juice of 1 lemon and mix well.
8. 8 The chicken gravy should be enough for the vermicelli to cook; if too dry, sprinkle a little water.
9. 9 Cover tightly and dum cook on low flame for 5 minutes. Serve hot with onion raitha.

• Butterfly Vermicelli - 1 cup
• Small Sago Pearls (Javarsi) - 1 cup
• Boiling Water - 6 cups
• Palm Sugar (Karupatti) - 1 block + 3 tbsp water (heated for 20 mins till dissolved into thick syrup)
• Thick Coconut Milk or Coconut Cream - 1 cup

Preparation Method:

1. 1 Boil 6 cups of water in a large pot and pour in sago pearls when water is bubbling profusely.
2. 2 Keep stirring on medium heat till sago pearls are half cooked and turning clear.
3. 3 Add in Butterfly vermicelli and cook till both vermicelli and sago turn soft and transparent.
4. 4 Scoop out into jelly moulds or pudding cups and leave to cool for 30 minutes.
5. 5 Allow to set in the fridge before turning out to serve.
6. 6 Drizzle generously with palm sugar syrup and thick coconut milk to serve.
7. 7 Adjust the amount of coconut milk and palm sugar syrup according to your taste.

• Medium Prawns / Shrimps - 250g (shelled leaving tail, deveined)
• Plain Flour - 1/2 cup
• Butterfly Vermicelli - 1 cup (slightly crushed)
• Chilli Powder - 1 tsp
• Ginger-Garlic Paste - 1 tsp
• Egg - 1, beaten
• Salt - to taste
• Oil - for deep-frying

Preparation Method:

1. 1 Remove shells of shrimps, leaving only the tail. Devein the back and belly.
2. 2 Make 3 or 4 slits across the belly of each prawn so it will not curl when frying.
3. 3 Marinate shrimps with chili powder, ginger-garlic paste, and salt; let stand to soak up flavors.
4. 4 Dip each shrimp lightly in plain flour, then in beaten egg.
5. 5 Coat firmly in Butterfly vermicelli until wrapped like a nest.
6. 6 Fry the wrapped shrimps in medium-hot oil.
7. 7 Remove when the vermicelli turns crunchy and golden brown.
8. 8 Serve hot with chili or tomato sauce.
9. 9 Chef's Tip: Vary marinade to taste with chili flakes, green chilies, or tandoori masala.

• Cheese Crackers - a few pieces
• Butterfly Vermicelli - 1/2 cup
• Sugar - 1/4 cup
• Ghee - 1 tbsp
• Kesari Powder - a pinch
• Whole Almonds / Cashew Nuts - a few pieces
• Water - 1 cup

Preparation Method:

1. 1 Fry Butterfly vermicelli in ghee until golden brown and set aside.
2. 2 In a pan, add 1 cup of water, bring to a boil, and add a pinch of kesari powder.
3. 3 Add the vermicelli to boiling water and cook till water is absorbed.
4. 4 Add sugar and mix well for 3 minutes till glossy.
5. 5 Remove from heat and let it cool slightly.
6. 6 Spoon on top of crisp cheese crackers and garnish with an almond or cashew nut on top.
7. 7 Serve immediately or the cracker will turn soggy.

• Cheese Crackers - a few pieces
• Chicken Breast - 1 piece
• Lettuce - 1/4 cup, chopped
• Mayonnaise - 3 tbsp
• Salt and pepper - to taste
• Carrot Juliennes - for garnish

Preparation Method:

1. 1 Cook chicken breast with a little bit of water until tender.
2. 2 Shred the cooked chicken into small tiny pieces.
3. 3 Mix mayonnaise, chicken pieces, and lettuce together in a small bowl.
4. 4 Add salt and pepper to taste.
5. 5 Spoon this mixture on top of crisp cheese crackers.
6. 6 Garnish with a piece of julienned carrot on top.
7. 7 Serve immediately for optimal crispness.

• Butterfly Vermicelli - 2 cups
• Yogurt (Fresh Curd) - 2 cups
• Red Chilli - 1
• Mustard Seeds - 1/2 tsp
• Urad Dal - 1/2 tsp
• Oil - 2 tsp
• Curry Leaves - a few
• Water - 4 cups
• Salt - to taste
• Optional toppings: Grated carrot, cubed cucumber, pomegranate seeds, grapes, chopped coriander leaves

Preparation Method:

1. 1 Heat a wide-bottomed pan with 1 tsp oil and lightly roast the Butterfly vermicelli; set aside.
2. 2 In the same pan, boil 4 cups water and add the vermicelli.
3. 3 Cook for 3-4 minutes till done (do not overcook).
4. 4 Strain the vermicelli and run under cold water to stop cooking.
5. 5 Heat the rest of oil in a small pan and temper with mustard seeds, red chilli, urad dal, and curry leaves.
6. 6 Add the tempering and yogurt to the vermicelli.
7. 7 Mix well and add salt to taste.
8. 8 Add in grated carrot, cubed cucumber, pomegranate seeds, grapes, and chopped coriander leaves just before serving to make the dish even more interesting.

• Butterfly Vermicelli - 2 cups
• Sugar - 1 cup
• Ghee - 1/4 cup
• Cashews and Raisins - 1/4 cup, chopped
• Kesari Powder - a pinch
• Elaichi (Cardamom) and Cinnamon - 2 each, slightly crushed
• Water - 4 cups

Preparation Method:

1. 1 Fry cashews and raisins in 1 tsp ghee until golden brown; remove and set aside.
2. 2 Fry Butterfly vermicelli in another tsp of ghee until golden brown and set aside.
3. 3 In a pan, add 4 cups water, bring to a boil, and add elaichi, cinnamon, and a pinch of kesari powder.
4. 4 Add in the vermicelli to boiling water and cook till water is completely absorbed.
5. 5 Now add the sugar and mix well for 10 minutes on medium heat.
6. 6 Finally add remaining ghee, fried cashews, and raisins; mix well.
7. 7 Serve individually in separate bowls or spread on a greased plate and cut into diamonds.

• Butterfly Vermicelli - 1 cup
• Whole Milk - 3 cups
• Sugar - 1/2 cup
• Condensed Milk (e.g. Milkmaid) - 1/4 tin
• Cooking Chocolate - 50g
• Nuts of your choice (Cashews, Almonds, Pistachios) - 1/2 cup
• Ghee / Clarified Butter - 2 tsp

Preparation Method:

1. 1 Fry vermicelli in 1 tsp ghee till golden brown and keep aside.
2. 2 Heat 3 cups of milk in a pan; let it come to a boil, then stir in the fried vermicelli.
3. 3 Cook the vermicelli till soft, constantly stirring.
4. 4 Add sugar, condensed milk, and cooking chocolate; cook for another 2-3 minutes till mixture becomes thick.
5. 5 Let mixture cool slightly before rolling into bite-sized balls.
6. 6 Finally, roll these chocolate balls again in some fried vermicelli for a crunchy coat.
7. 7 Cool the chocolate balls before serving. Kids will simply love it!

• Butterfly Vermicelli - 1 cup
• Whole Milk - 3 cups
• Sugar - 1 cup
• Heavy Cream - 1/2 cup
• Saffron - few strands
• Cardamom Seeds Powder - 1/2 tsp
• Nuts of choice (Cashews, Almonds, Pistachios) - 1/2 cup
• Ghee / Butter - 3 tsp (for tempering)

Preparation Method:

1. 1 Fry Butterfly vermicelli in 1 tsp ghee till golden brown and keep aside.
2. 2 Meanwhile, heat 3 cups of milk in a pan; let it come to a boil, then stir in the fried vermicelli.
3. 3 Cook vermicelli till it turns soft while constantly stirring until milk is absorbed and consistency is thick.
4. 4 Add sugar and heavy cream; cook for another 2-3 minutes till sugar dissolves.
5. 5 Add cardamom powder and saffron strands.
6. 6 Temper nuts in ghee in a small pan and pour over the payasam.
7. 7 Vermicelli Payasam is ready. Can be served hot or chilled.

• Butterfly Semiya - 1 pack
• Onions - 2 big, finely chopped
• Cabbage - 60g, finely chopped
• Bean Sprouts / Carrot (julienned) - 20g
• Eggs - 2
• Protein: Prawns, squid, crabstick, or chicken/meat (optional)
• Oil - to fry
• Sambal Paste - 2 tbsp (recipe below)
• Spring onion and red chillies chopped - for garnish
• SAMBAL PASTE: Small onions (14), dried red chilli (20), ginger-garlic paste (2 tbsp), dried prawns/anchovies (few), peanut powder (4 tsp), cloves, cardamom, cinnamon, cashew nut, almond to taste. Grind into paste and fry in lots of oil till fragrant; season with salt and sugar.

Preparation Method:

1. 1 Prepare Sambal: Grind all sambal ingredients into a paste, fry in lots of oil till fragrant, and season to taste with salt and sugar.
2. 2 Method for Bee Hoon: Add oil to wok; add meat or seafood, cook till transparent.
3. 3 Add in chopped onions and shredded cabbage.
4. 4 Put 2 tbsp sambal in and stir-fry.
5. 5 Add in the vermicelli and add a little water for it to cook through.
6. 6 Add in beansprouts, chopped chillies, and spring onions till cooked.
7. 7 Serve hot and add extra chopped chillies if you like it hotter.

• Eggs - 4 eggs
• Coriander - 1/2 cup, chopped
• Onions - 6, chopped
• Salt - 1/2 teaspoon
• Butterfly Vermicelli (noodles) - 4 cups, cooked cold
• Oil - 2 tablespoons

Preparation Method:

1. 1 Whisk in the 4 eggs in a bowl.
2. 2 Stir in chopped coriander, onions, and salt. Add the cold cooked vermicelli.
3. 3 Heat a well-seasoned pan over medium heat with oil.
4. 4 Place 1/3 cup of vermicelli mixture into egg rings or handle-less metal biscuit cutters.
5. 5 Cook in batches for 3-5 minutes on each side until golden on low heat.
6. 6 Alternatively, make as one big omelette in the pan and cut into wedges before serving.
7. 7 Chef's Tip: Any leftover cooked maggi, macaroni, or noodles can replace vermicelli. Get creative by adding more vegetables, tofu, or meat. Very filling!