Vada is a South Indian deep fried snack made with chana dal or bengal gram dal. But this vada recipe which I am sharing today is an easy one does not require any soaking or grinding. This instant vada is prepared with gram flour or besan, rice flour, onion and few spices.
Serve onion vada with tomato ketchup or simply with some coconut chutney. It tastes great. You might also be interested in other tea time snack recipes like and many others.
Let us see how to make ulli vada or onion vada recipe.
Kerala Ulli Vada | Onion Vada
How to make Ulli Vada (Onion Vada) Recipe at Home
- Kadai or Deep Frying pan
- 2 big onion
- 1 cup besan or gram flour
- ¼ cup rice flour
- 1 tsp grated ginger
- 2 to 3 finely chopped green chili
- 1 pinch asafoetida powder or hing
- ½ tsp fennel seeds
- few curry leaves (torn into pieces)
- 1 tsp finely chopped coriander leaves
- salt to taste
- oil for deep frying
- To make ulli vada or onion vada, the first step is to finely chop the onions. Keep them aside.
- Take besan or gram flour, rice flour and asafoetida powder in a bowl. Mix well.
- To this add finely chopped onion, ginger, green chili, curry leaves, fennel seeds, coriander leaves and salt. Mix well. Don’t add extra water. The moisture in onion will be enough to bind the ingredients together.
- But if you feel that the mixture is very dry, then sprinkle a little water and mix well. The vada batter should be thick. You should be able to shape them into patties.
- Heat oil in a pan or kadai. Check whether the oil is hot enough by dropping a pinch of batter into the hot oil. If it bubbles and rises to the top immediately, then the oil is hot enough.
- Take a pinch of batter, and pressing them with your fingers, shape them into patties. Slowly, slide them into the hot oil.
- Fry vada in a medium flame until they become golden brown in color. Remove them from hot oil using a slotted spoon and place them on an absorbent paper to drain excess oil.
- Ulli vada is ready. Serve onion vada hot with chutney.