Soak Savorit Toasted Vermicelli in milk for 30 minutes.
Heat oil in a pan and sauté curry leaves, urad dhal, chopped
onion, grated coconut and slitted chillies in it.
Add the above seasoned coconut to the soaked vermicelli.
Add salt, rice flour, sesame seeds, cumin to above and mix thoroughly.
Shape the above mixture in to smaller sized balls and steam cook
for 10 minutes.
Serve the Toasted Vermicelli coconut balls with tomato sauce.
