Ulli Vada(Onion Fritter)

Ulli vada or onion fritters is a common teatime street food from Kerala. It is also available anywhere across India, well known as Onion Pakoda or Onion Pakoras. Ulli vada is very easy to prepare as it doesn’t require soaking or marinating. Anybody can try this simple dish for teatime and impress your dear and near...

When you are expecting some guests on a short notice for tea time, it’s obvious that you feel confused about what to prepare. So with no time to spare, all we need is a few items which are usually available in the kitchen. So, we are just minutes away from a fantastic hot fritters, to go with hot and spiced tea.

1 review, 4.78/5

Ulli Vada(Onion Fritter)

Kerala

3 persons

20 minutes

Items List

Name Quantity Image
Sliced onion 120g
Green chilli 1 nos
Chopped ginger ½ tbsp
Curry leaves 10 nos
Chopped coriander leaves ½ tbsp
Corn starch 1 tbsp
Gram flour 3 ½ tbsp
Salt enough to taste
Red chilli powder 1 tsp
Oil enough to deep fry
Water 50 ml

Preparation

Stage 1

Slice the onions, chop green chilli, ginger, curry leaves and coriander leaves. Keep them aside.

Stage 2

Take the sliced onion, chopped chilli, ginger, curry leaves and coriander leaves to a mixing bowl and mix them well with your clean hands. To this add salt, chilli powder and corn starch.

Stage 3

Add 2 tbsp of gram flour and mix them all thoroughly.

Stage 4

The onion slices will now be almost coated with the mixture. To make it fully and evenly coated, add the remaining 1 ½ tbsp gram flour and mix it well adding water little-by-little just to loosen it up. The consistency of the batter is, if you keep it all together, it should remain together and spreading gradually. If you take a handful and try to separate in small portions, it should part right away without flowing.

Stage 5

Now, heat a kadai and pour oil enough for deep frying the flitters. Keep the flame high. Take a handful of the batter mixture and drop it into the hot oil portion by portion in small amounts.

Stage 6

Now keep the flame low, wait for 30 seconds and flip the ulli vadas upside down careful as to avoid burning your hands. Let it cook for another minute and turn them over again and see if both the sides are evenly cooked with a light brown colour. Keeping the flame high again, stir and turn over the vadas until all the sides are deep fried golden colour. Now take it out of oil and place it on a tissue paper. Repeat the process until the mixture is all deep fried.

Serve it hot with hot spicy energizing tea.

Tips

  • Use coconut oil for the special Kerala taste.
  • Use can also use fine rice flour instead of corn starch

Stages

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