Ulli Vada recipe with step-by-step pics. Ulli Vada are crisp and crunchy onion fritters that are widespread as a road meals snack in Kerala. Since all of the elements used on this easy, homely preparation are plant-based, this recipe is vegan too. This one can also be a pleasant South Indian twist to the standard North Indian Onion Pakora or the Maharashtrian Kanda Bhaji. Strive it, you’ll undoubtedly adore it.
Throughout our go to to Kerala in one of many motels we stayed, Ulli Vada was one in every of their common night snacks with tea.
Onion fritters are a well-liked 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, during which the onions are lower in rings, batter coated and deep fried.
The style and texture of Ulli Vada is totally different from the common traditional Onion Pakoda. What makes this Ulli Vada particular is the truth that these are crispier than their North Indian counterpart, due to the usage of rice flour in them.
The elements that go on this Ulli Vada are fairly minimal and the fundamental ones, for which you’ll not must run retailer to retailer to supply the elements. Along with the onions and gram flour (besan), different elements of this recipe are rice flour, asafoetida, pink 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 selection. The recipe will be simply scaled as per your wants.
Step-by-Step Information
The way to make Ulli Vada Recipe
1. Peel, rinse after which thinly slice 1 massive onion. You will have 1.25 cups of thinly sliced onions. Take the sliced onions in a mixing bowl.
2. Add ½ cup besan (gram flour) and a pair of tablespoons rice flour.
3. Now add 2 pinches of asafoetida (hing) and ¼ teaspoon pink chilli powder.
4. Subsequent add 10 to 12 curry leaves (chopped) and salt as required.
5. Combine very properly and maintain apart for 15 to twenty minutes.
6. The onions will leaves their juices by this time and the vada combination will likely be gentle. Combine once more. If the batter combination seems dry, then add a number of teaspoons of water and blend properly.
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 fastidiously into the oil.
8. Start to fry onion vada on a medium warmth.
9. When one facet is mild golden, then flip over utilizing a slotted spoon and fry the opposite facet.
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 an analogous manner fry the remaining batches of ulli vada.
14. Serve Ulli Vada scorching with any chutney of your selection 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. Fashionable as a road meals snack in Kerala.
Prep Time 20 minutes
Cook dinner Time 20 minutes
Whole Time 40 minutes
Forestall your display screen from going darkish whereas making the recipe
making ulli vada batter
Peel, rinse after which thinly slice 1 massive onion. You will have 1.25 cups thinly sliced onions. Take the sliced onions in a mixing bowl.
Add ½ cup besan (gram flour) and a pair of tablespoons rice flour.
Now add 2 pinches of asafoetida (hing) and ¼ teaspoon pink chilli powder.
Subsequent add 10 to 12 curry leaves (chopped) and salt as required.
Combine very properly and maintain apart for 15 to twenty minutes.
The onions will leaves their juices by this time and the vada combination will likely be gentle. Combine once more. If the batter combination seems dry then add a number of teaspoons of water and blend properly.
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 facet is mild golden, then flip over and fry the opposite facet.
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 an analogous manner fry the remaining batches of ulli vada.
Serve kerala model ulli vada scorching with any chutney of your selection.
- You’ll be able to add a little bit of carom seeds (ajwain) in order for you.
- Inexperienced chilies can be added.
- Some finely chopped ginger can 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 dry.
- You should utilize any impartial flavored oil for frying.
Vitamin Details
Ulli Vada | Onion Vada
Quantity Per Serving
Energy 556 Energy from Fats 486
% Each 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%
* % Each day Values are primarily based on a 2000 calorie weight-reduction plan.
This Ulli Vada submit from the archives, initially printed in July 2017 has been up to date and republished on January 2023.
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