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Ulli Vada | Onion Vada
5 from 18 votes

Ulli Vada | Onion Vada

Ulli Vada is a crispy South Indian snack featuring thinly sliced onions mixed with gram flour, rice flour, asafoetida, red chili powder, and fresh curry leaves, shaped into batter and deep-fried to a golden crisp. The vada batter develops moisture from onions, with optional seasoning variations adding subtle flavor depth. The result is a crunchy exterior with a tender, flavorful interior, ideal as tea-time snacks or accompaniments to meals.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 3
Calories: 556 kcal
Course: Appetizer, Snacks
Cuisine: Indian

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
    Cup of Yum
  1. 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.
  2. Add ½ cup besan (gram flour) and 2 tablespoons rice flour.
  3. Now add 2 pinches of asafoetida (hing) and ¼ teaspoon red chilli powder.
  4. Next add 10 to 12 curry leaves (chopped) and salt as required.
  5. Mix very well and keep aside for 15 to 20 minutes.
  6. 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
  1. 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.
  2. Begin to fry ulli vada on a medium flame.
  3. When one side is light golden, then turn over and fry the other side.
  4. Continue to fry till the vada turn crisp and golden.
  5. Turn over as required while frying.
  6. Once the ulli vada are crisp and golden, remove with a slotted spoon.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 556

% 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.