Ulli Vada | Onion Vada
User Reviews
5
Ulli Vada | Onion Vada
Description
This Ulli Vada recipe uses thinly sliced onions combined with besan (gram flour), rice flour for crispiness, and aromatic seasonings like asafoetida and red chili powder. Fresh chopped curry leaves add a fragrant herbal note. The batter is rested to allow onions to release moisture, which softens the mix prior to frying.
Deep frying at medium heat crisps the vada to a golden brown, delivering a textured snack with crunchy edges and a soft onion-influenced center. Turning the vadas during frying ensures even cooking and color development.
These onion vadas are versatile, often served with chutneys or tea. Adjusting spices or adding components like ajwain seeds, green chilies, or ginger can customize the flavor. The recipe is flexible in quantity and uses neutral oil for frying to maintain the vada's natural flavors.
Ingredients
- 1.25 cups onion or 1 large onion - thinly sliced, thinly sliced
- ½ cup besan gram flour
- 2 tablespoons rice flour (chawal ka atta)
- 2 pinches asafoetida (hing)
- ¼ teaspoon red chili powder lal mirch powder
- 10 to 12 curry leaves kadi patta, chopped
- salt as required
- cooking oil for deep frying
Instructions
making ulli vada batter
- Peel, rinse and then thinly slice 1 large onion. 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.
frying ulli vada
- Heat oil for deep frying in a pan. When the oil becomes hot, keep the flame to medium and drop spoonfuls of batter in the oil.
- Begin to fry ulli vada on a medium flame.
- When one side is light golden, then turn over and fry the other side.
- Continue to fry till the 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 kerala style ulli vada hot with any chutney of your choice.
Notes
- Optionally add ajwain seeds (carom seeds) for slight herbal notes.
- Green chilies or finely chopped ginger can be included for added spice and aroma.
- Add water to the batter only if it feels too dry after the onions release moisture.
- Use any neutral-flavored oil suitable for deep frying.
- The recipe can be halved or doubled as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 54g | 83% |
| Saturated Fat | 5g | 25% |
| Sodium | 13mg | 1% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 73.8mg | 82% |
| Calcium | 26mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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