One more experiment in vermicelli, is this semiya bobbattu. This is a sugary, crunchy treat kids will love it!Very simple and quick version of bobbattu. Ingredients: vermicelli (semiya) - 1 cup sooji – 1/4 cup sugar – 1.5 cup elachi powder – 1 tsp butter - 5 tbspn milk – 1/4 cup all purpose flour – 1.5 cup Method: Heat 3 tbspn of butter in a pan, break vermicelli into small pieces and fry them till golden color, add sooji and fry them till color change. Sprinkle some water and cook them slightly soft. Add milk and cook for 2 mins; Mix sugar and cook it till thick paste. Allow it to cool down and make small lemon size balls and keep aside. U can add little sugar for sweet, remember not to add too much sugar, the mixture becomes hard, so gets hard to make a ball and make nice bobbattu. Mix all purpose flour with 2 tbspn of butter, water and knead it to a soft poori like dough and keep aside for 30 mins. Heat tawa, take a small amount of dough and place a lemon size vermicelli sweet ball in the center and cover it through all ends. Add little oil on top of dough and press gently with your fingers to make a small poori shape and heat it with oil till golden color, flip again and cook till golden color. Repeat the same process for remaining dough. Transfer onto a serving plate and enjoy it when hot! U can make this bobbattu with leftover thick(without any milk) payasam, make small balls out of it and place in the center of the dough and heat it. I still have to experiment that, but just an idea, which i think works out well.