Ulli Vada recipe with step-by-step pics. Ulli Vada are crisp and crunchy onion fritters that are fashionable as a road meals snack in Kerala. Since all of the components used on this easy, homely preparation are plant-based, this recipe is vegan too. This one can be a pleasant South Indian twist to the same old North Indian Onion Pakora or the Maharashtrian Kanda Bhaji. Strive it, you’ll positively adore it.
Throughout our go to to Kerala in one of many accommodations we stayed, Ulli Vada was certainly one of their common night snacks with tea.
Onion fritters are a preferred tea time snack throughout India and they’re made in numerous methods. I’ve additionally shared one other South Indian variation of Vengaya Bhaji recipe, by which the onions are reduce in rings, batter coated and deep fried.
The style and texture of Ulli Vada is totally different from the common basic Onion Pakoda. What makes this Ulli Vada particular is the truth that these are crispier than their North Indian counterpart, due to using rice flour in them.
The components that go on this Ulli Vada are fairly minimal and the essential ones, for which you’ll not need to run retailer to retailer to supply the components. Along with the onions and gram flour (besan), different components of this recipe are rice flour, asafoetida, purple chili powder and curry leaves.
Ulli Vada will be served with coconut chutney or inexperienced chutney or tomato ketchup or mint chutney or any inexperienced chutney of your alternative. The recipe will be simply scaled as per your wants.
Step-by-Step Information
Methods to make Ulli Vada Recipe
1. Peel, rinse after which thinly slice 1 massive onion. You will want 1.25 cups of thinly sliced onions. Take the sliced onions in a mixing bowl.
2. Add ½ cup besan (gram flour) and a couple of tablespoons rice flour.
3. Now add 2 pinches of asafoetida (hing) and ¼ teaspoon purple chilli powder.
4. Subsequent add 10 to 12 curry leaves (chopped) and salt as required.
5. Combine very effectively and maintain apart for 15 to twenty minutes.
6. The onions will leaves their juices by this time and the vada combination will probably be smooth. Combine once more. If the batter combination seems to be dry, then add a number of teaspoons of water and blend effectively.
Frying Ulli Vada
7. Warmth oil for deep frying in a kadai or pan. When the oil turns into scorching, maintain the warmth to medium and drop spoonfuls of the batter rigorously into the oil.
8. Start to fry onion vada on a medium warmth.
9. When one aspect is gentle golden, then flip over utilizing a slotted spoon and fry the opposite aspect.
10. Proceed to fry until the ulli vada flip crisp and golden.
11. Flip over as required whereas frying.
12. As soon as the ulli vada are crisp and golden, take away with a slotted spoon draining the additional oil.
13. Place the fried onion vada on kitchen paper towels for further oil to be absorbed. In the same manner fry the remaining batches of ulli vada.
14. Serve Ulli Vada scorching with any chutney of your alternative like coconut chutney or pudina chutney or mint coriander chutney.
Extra Tasty Pakora Recipes
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Ulli Vada | Onion Vada
Ulli vada are crisp and crunchy onion fritters. Common as a road meals snack in Kerala.
Prep Time 20 minutes
Prepare dinner Time 20 minutes
Complete Time 40 minutes
making ulli vada batter
Peel, rinse after which thinly slice 1 massive onion. You will want 1.25 cups thinly sliced onions. Take the sliced onions in a mixing bowl.
Add ½ cup besan (gram flour) and a couple of tablespoons rice flour.
Now add 2 pinches of asafoetida (hing) and ¼ teaspoon purple chilli powder.
Subsequent add 10 to 12 curry leaves (chopped) and salt as required.
Combine very effectively and maintain apart for 15 to twenty minutes.
The onions will leaves their juices by this time and the vada combination will probably be smooth. Combine once more. If the batter combination seems to be dry then add a number of teaspoons of water and blend effectively.
frying ulli vada
Warmth oil for deep frying in a pan. When the oil turns into scorching, maintain the flame to medium and drop spoonfuls of batter within the oil.
Start to fry ulli vada on a medium flame.
When one aspect is gentle golden, then flip over and fry the opposite aspect.
Proceed to fry until the vada flip crisp and golden.
Flip over as required whereas frying.
As soon as the ulli vada are crisp and golden, take away with a slotted spoon.
Place the fried onion vada on kitchen paper towels for further oil to be absorbed. In the same manner fry the remaining batches of ulli vada.
Serve kerala type ulli vada scorching with any chutney of your alternative.
- You’ll be able to add a little bit of carom seeds (ajwain) if you need.
- Inexperienced chilies will also be added.
- Some finely chopped ginger will also be added within the batter.
- The recipe will be halved or doubled.
- No want so as to add water whereas making ulli vada batter. Add water provided that the batter combination seems to be dry.
- You should use any impartial flavored oil for frying.
Diet Details
Ulli Vada | Onion Vada
Quantity Per Serving
Energy 556 Energy from Fats 486
% Day by day Worth*
Fats 54g83%
Saturated Fats 5g31%
Sodium 13mg1%
Potassium 129mg4%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 195IU4%
Vitamin C 73.8mg89%
Calcium 26mg3%
Iron 0.9mg5%
* % Day by day Values are based mostly on a 2000 calorie weight loss plan.
This Ulli Vada publish from the archives, initially revealed in July 2017 has been up to date and republished on January 2023.
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