Authorakashpradeep.akka.akkuUlli Vada is a crispy and crunchy onion fritters which is popular as a street food snack in Kerala.
Peel, rinse and then thinly slice 2 onions. You will need 1.25 cups thinly sliced onions. Take the sliced onions in a mixing bowl.
Add ½ cup besan (gram flour) and 2 tablespoons rice flour.
Now add 2 pinches of asafoetida (hing) and ¼ teaspoon red chilli powder.
Next add 10 to 12 curry leaves (chopped) and salt as required.
Mix very well and keep aside for 15 to 20 minutes.
The onions will leaves their juices by this time and the vada mixture will be soft. Mix again. If the batter mixture looks dry, then add a few teaspoons of water and mix well.
Heat oil for deep frying in a pan. When the oil becomes hot, keep the flame to medium and drop spoonfuls of the batter in the oil.
Begin to fry onion vada on a medium flame.
When one side is light golden, then turn over and fry the other side.
Continue to fry till the ulli vada turn crisp and golden.
Turn over as required while frying.
Once the ulli vada are crisp and golden, remove with a slotted spoon.
Place the fried onion vada on kitchen paper towels for extra oil to be absorbed. In a similar way fry the remaining batches of ulli vada.
Serve Ulli Vada hot and have it with chutney
Ingredients
Directions
Peel, rinse and then thinly slice 2 onions. You will need 1.25 cups thinly sliced onions. Take the sliced onions in a mixing bowl.
Add ½ cup besan (gram flour) and 2 tablespoons rice flour.
Now add 2 pinches of asafoetida (hing) and ¼ teaspoon red chilli powder.
Next add 10 to 12 curry leaves (chopped) and salt as required.
Mix very well and keep aside for 15 to 20 minutes.
The onions will leaves their juices by this time and the vada mixture will be soft. Mix again. If the batter mixture looks dry, then add a few teaspoons of water and mix well.
Heat oil for deep frying in a pan. When the oil becomes hot, keep the flame to medium and drop spoonfuls of the batter in the oil.
Begin to fry onion vada on a medium flame.
When one side is light golden, then turn over and fry the other side.
Continue to fry till the ulli vada turn crisp and golden.
Turn over as required while frying.
Once the ulli vada are crisp and golden, remove with a slotted spoon.
Place the fried onion vada on kitchen paper towels for extra oil to be absorbed. In a similar way fry the remaining batches of ulli vada.
Serve Ulli Vada hot and have it with chutney