Try this classic deep-fried ulli vada with onions, chilies, ginger, curry leaves, and gram flour for evening munchies. Ulli vada (onion vada) is famous in South India and Kerala.
INGREDIENTS
– ½ kg Onion sliced thinly
– ½ cup Coriander Leaves chopped
– 4 Green Chilli chopped
– 1 tbsp Ginger Garlic Paste
– 1 cup Gram Flour
– ½ cup Rice Flour
– 2 sprig Curry leave
– 1 tbsp Fennel Seed
– 1 tsp Turmeric Powder
– 2 tsp Chilli Powder
– ¼ tsp Baking Soda
– Salt to taste
– Oil for deep frying + 1 tblspn for adding in batter
INSTRUCTIONS
Peel onion skins. Wash, cut in half, and thinly slice. You may slice onions with a mandoline or a sharp knife. Cut green chilies, curry leaves, and coriander.
Step 1
Add sliced onions, green chilli, curry leaves, cilantro, salt, turmeric powder, chilli powder, baking soda, and fennel seeds to a bowl and mix by hand.
Step 2
This should be mixed well to release onion water. Let this sit for 5 minutes after mixing.
Step 3
Add spoonfuls of gram and rice flour and stir well. The onions' moisture makes the batter for this vada, thus no water is needed.Add a few drops of batter if needed.
Step 4
Pour a spoonful of heated oil into the batter and whisk well.This batter should be thick to make dumplings.
Step 5
Heat deep-frying oil. Drop tiny balls of this mixture into heated oil.On medium heat, fry until browned. Approximately 5-10 minutes.
Step 6
Now drain this in a paper towel. Serve hot with chutney or as it is.