January 14, 2018

Ulli Vada/ Onion Vada

Wishing you all a very Blessed New Year!

It is the 14th of the month and I hope you are still sticking to your resolutions that have a tendency to lose momentum as the month goes along! I have not made myself any strict resolutions but I hope to be better and do good more than I could in 2017. I have had a happy 2018 so far and I hope and pray that all of you did too:)

Having said that, certain things do not seem to be changing in 2018! It took me 14 days to get a post out for new year and a long pending post which was shot last March along with the Crispy Sweet Corn and was idling away in the drafts. It took a weekend get together were I made the ulli vada again that I got reminded of my pending post. So here we go with the post.  Its called Ulli Vada down south of India - it could be roughly translated as onion pakoda, onion fritter or onion bajji - depends on which part of the globe you are from! Some recipes call for the use of all purpose flour - I have used gram flour and added a bit of rice flour and baking soda to crisp it up. Baking soda is completely avoidable if you intend to stay clear of it.  

It is easy, quick and perfect for the weather Dubai has now!



  1. Onions - 3 medium size ( thinly sliced)
  2. Gram Flour - 1/4 cup
  3. Rice Flour - 1 tsp
  4. Chilly powder - 1 tsp
  5. Coriander leaf - 2 tbsp finely chopped
  6. Curry leaf - 1 tbsp finely chopped
  7. Baking soda - 2 pinches
  8. Water - as required.
  9. Salt to taste
  10. Oil for deep frying
  • Take the sliced onions, corriander leaves, curry leaves and salt in a bowl. Mix them well squishing the onions as you go to separate the strands and also release water.
  • Add gram flour, rice flour, baking soda and chilly powder to this. Mix them well using your hand, the water released from the onions helps in binding the dry ingredients together. Add 3 to 5 tbsp of water as needed in the batter. The batter needs to be thick and not runny.
  • Heat oil in a pan. Scoop out a small ball of the batter and flatten it on your palms before dropping it into the oil. Fry on both the sides till evenly browned.
  • Transfer onto a tissue to drain off excess oil. Serve with hot tea.

You may also note
  • When deep frying, it helps to keep flame on medium to medium high - absorbs lesser oil. 
  • Always drop in the batter only when the oil has heated up. Test by dropping in a tiny drop of the batter.

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