Ulli Vada – South Indian onion and curry leaf fritters

These little morsels are terribly addictive; once you start munching on them it’s hard to stop.  In South India this is a popular teatime snack and roadside venders fry them fresh and sell them piping hot. People usually wait for the fresh batch to come out of the oil so that they get the best…  

 

Ullivada

  • Onion (thinly sliced) – 2 cups
  • Curry leaves (loosely packed) – ¼ cup
  • Fennel seeds – 1 teaspoon
  • Garlic paste – 1 teaspoon
  • Asafoetida powder – ¼ teaspoon
  • Chilli powder – 1 teaspoon
  • Salt – ½ teaspoon
  • Gram flour (Besan or chickpea flour) – 1 cup
  • Rice flour – 2 table spoons
  • Vegetable or coconut oil for deep frying

 

  • Mix sliced onion with salt and leave it aside for five minutes for the onion juices to come out.
  • Add chopped curry leaves, fennel seeds, garlic paste, asafoetida powder and chilli powder to the onion. Mix well using a spoon or your hands.
  • Add gram flour and rice flour to the onion mixture and mix well. Add some water and mix until you get a wet but clumpy mixture.(check for seasoning and add more salt if necessary)
  • Heat oil in a deep frying pan and drop a tablespoon spoon full of mixture into the hot oil, turn half way through when the bottom side is golden brown.
  • Fry both sides and remove from oil when it is golden brown and crisp.
  • Drain it on kitchen paper and serve hot.

 

 

Ullivada