About Vermicelli Noodles & Learn Vermicelli Recipes
Vermicelli is a fast-cooking food product made from either wheat or rice and is extensively savored all over the world in meals ranging from breakfast to dinner.
Types of Vermicelli
Essentially a kind of noodles, vermicelli’s origin could be traced back to the 14th century Italy. Later it gained its popularity in Italy in several forms such as pasta, spaghetti, spaghettini etc depending on their shapes, sizes, and thinness. All of them have wheat flour as their main ingredient.
In Asian countries, especially in India vermicelli is made chiefly from rice flour. Although similar in shape like Italian vermicelli, the Indian variants are known by different names along with its Italian moniker depending upon their locality and method of cooking. Popularly known as seviyan in North India, it is called shevaya in Marathi and sev in Gujrati in the western part of this country. In the eastern region, it takes the names of shemai in Bengali and simei in Odia. Down south it is shavige in Kannada, sevalu in Telegu and semiya in Tamil and Malayalam.
The Indian vermicelli, apart from being made from rice, is also made from mung bean starch and cornstarch for added variety to the palate. Unlike Italian version which is chiefly eaten as boiled one, the Indian variants are often roasted in oil for richer flavor along with the boiled ones. They are taken separately in soup or often used as a chief ingredient for several delicious Indian dishes such as kheer, upma, pulav, falooda, halwa, bhel masala etc.
Nutritional value of Vermicelli
Vermicelli is high in calorie and carbohydrate but low in sodium and fat-free. It generally contains 3.5 calories per gram. As the vermicelli itself is fat and cholesterol free, it is healthier to have them soft instead of roasted which runs the risk of trans fat.
Some Indian Vermicelli Recipes
Take a large saucepan and fill it with water. Heat the water till it starts to boil. Add 2 tbsp of salt to the boiling water. Add the vermicelli and stir to prevent it from clumping. You may add vegetables of your choice for added taste. Continue to boil for 10 minutes. And a cup of cold water once the vermicelli soup is done. Use a colander to drain the excess water and serve the vermicelli soup hot.
Dry roast the vermicelli in a low setting flame till it turns brown. Prepare the tempering for upma and add toasted vermicelli to the mix. Add peppers, onions etc of your choice for added flavor. Take a large saucepan filled with water and heat it till it starts to boil. Add the upma mix of vermicelli to the boiling water. Cook till the water is absorbed in the mix. Your vermicelli upma is ready to be served.
Toast the vermicelli on a low flame in a pan with ghee till it turns brown. Pour milk and add dry mawa powder/milk powder to the toasted vermicelli in that pan and stir. Mix in sugar and cardamom powder and stir. You may add cashew nuts for added flavor. Cook until the whole mix becomes well blended and tender. Your vermicelli kheer is ready. Serve hot or cold garnishing with saffron strands.
Famous brands of Indian Vermicelli
The Bambino vermicelli is made from semolina wheat. It is available both in soft and roasted variety and is widely used as a chief ingredient for several Indian delicacies such as pulav, halwa, kheer etc.
Quite a popular vermicelli brand, its products are made from wheat. Mainly used as an instant-food, this branded vermicelli is widely used in soup forms.
This particular brand of vermicelli is chiefly made from suji. Widely used as the main ingredient for a range of sweet dishes such as kheer, falooda etc.