Ulli vada is an authentic, tea time delicacy in Kerala. This Ulli vada recipe is easy to make with readily available ingredients.

Ulli vada is an authentic, tea time delicacy in Kerala. This vada recipe is easy to make with readily available ingredients.

How to make ulli vada

Ulli vada kerala style:

Ulli  vada preparation reminds me of the local teashops in Kerala. In these tea shops, they serve fresh tea and local snacks like parippu vada, pazham pori, onion pakoda etc.. The boiling vessel that constantly sprays aromatic steam, the open frying pan, the aroma of freshly fried local snacks, the easy camaraderie… that’s is a different experience!

How to prepare Ulli vada?

Ulli vada recipe is easy with basic ingredients with gram flour, rice flour, chopped onions, chopped ginger, asafoetida,  curry leaves, coriander leaves, turmeric powder, green chillies, fennel seeds and baking soda, made into a thick batter and deep-fried.

How to thicken a vada batter?

Add little Rava (sooji). Mix well together with vada batter and rest for 10 minutes. This helps the batter the right consistency. If the vada batter is too runny, you won’t be able to take and shape it with fingers.

How to make ulli vada

Table of contents:

  1. How to make a crispy Ulli vada?

    To make crispy Ulli vada, make sure you get the oil temperature right. Medium to hot will be perfect for vadas. If the oil is too hot, the vadas will be undercooked inside.

  2. How can we remove excess oil from Ulli vada?

    We can remove the excess oil by placing the vadas on a tissue paper.

  3. Can you freeze Ulli vada?

    Ulli vada can be frozen up to 2 months. Deep fry half done and keep in the freezer. When you are ready to serve, keep out from the freezer and defrost in the fridge the day before. Deep-fry again and cook it to full. and serve hot.

Frequently asked questions:

How to make ulli vada

Ulli vada ingredients:

  • 4 tbsp – gram flour (basen)
  • 1 tbsp – rice flour
  • 4 – red onion sliced
  • 1 tbsp – chopped ginger
  • 2 pinch – asafoetida
  • 1/2 tsp turmeric powder
  • fennel seeds – 1/2 tsp
  • 1/2 tsp ajowan seeds
  • curry leaves (chopped) 1 sprig
  • 1 – tbsp coriander leaves chopped
  • 1 – green chilli chopped
  • black salt – to taste
  • 1/2 tsp – baking soda

Ulli vada making:

  • Slice the onion
  • In a bowl mix sliced onions, chopped ginger, asafoiteda, turmeric powder, curry leaves, coriander leaves, green chillies, fennel seeds, ajowan seeds and black salt.
  • Keep the mix aside for half an hour.
  • The salt makes onion loose water and makes the water for the batter.
  • Mix gram flour, rice flour and baking soda.
  • sieve the mix. 
  • Add gradually into the onion mix to form a thick batter.
  • If the batter is too thick add a bit more water to get the right consistency.
  • Heat refined oil in a pan.
  • On a medium heat deep fry small portions of onion batter.
  • Once the fritters are golden brown in colour take out from the oil.
  • Your crispy Vada is ready.
  • Serve hot with green chutney.

Tips for vada cooking:

* The salt makes onion loose water and makes the water.

* Sifting flour breaks up lumps and also incorporates air in between flour particles, allowing it to absorb liquid more evenly and mixing with other ingredients in Ulli vada.

More similar kerala snacks:

How to make ulli vada
How to make ulli vada
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How to make Ulli Vada | Onion vada recipe

Ulli vada is an authentic, tea time delicacy in Kerala. This Ulli vada recipe is easy to make with readily available ingredients.
Course Snack
Cuisine kerala cuisine
Keyword Onion pakoda,, onion vada,, Ulli vada,
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 15kcal
Author Sumith Babu

Ingredients

  • 4 gram flour basen
  • 1 rice flour
  • 4 nos red onion
  • 1 tsp ginger chopped
  • 2 pinch asafoteda
  • 1/2 tsp turmeric powder
  • 1 curry leaves sprig
  • 1 coriander leaves chopped
  • 1 green chilli chopped
  • 1/2 tsp fennel seeds
  • 1/2 tsp ajowain seeds
  • 1/2 tsp baking soda
  • black salt to taste

Instructions

Instructions to make Ulli vada

  • Slice the onions
  • In a bowl mix sliced onions, chopped ginger, asafoiteda, turmeric powder, curry leaves, coriander leaves, green chillies, fennel seeds, ajowan seeds and black salt.
  • Keep the mix aside for half an hour.
  • The salt makes onion loose water and makes the water for the batter.
  • Mix gram flour, rice flour and baking soda.
  • Seive the mix.
  • Add gradually into the onion mix to form a thick batter.
  • If the batter is too thick add bit more water to get the right consistincy.

For frying

  • Heat refined oil in a pan.
  • On a medium heat deep fry small portions of onion batter.
  • Once the fritters are golden brown in colour take out from the oil.
  • Your crispy Ulli Vada is ready.
  • Serve hot with green chutney.

Video

Notes

* The salt makes onion loose water and makes the water.
* Sifting flour breaks up lumps and also incorporates air in between flour particles, allowing it to absorb liquid more evenly and mixing with other ingredients in Ulli vada.

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg
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