ulli vada recipe with step by step pics. ulli vada are crisp and crunchy onion fritters. basically these are onion pakodas and are popular as a street food snack in kerala.

during our visit to kerala in one of the hotels we stayed, ulli vada used to be one of their regular evening snacks with tea. the taste and texture of ulli vada is different from the regular onion pakoda. here i am sharing as to how i make this pakora recipe.

onion pakoras are a popular tea time snack all over india and they are made in various ways. few variations of onion pakora you can make are:

1. onion pakoda (punjabi style)
2. kanda bhaji (maharashtrian style)
3. vengaya bhaji (south indian style)

ulli vada can be served with coconut chutney or green chutney or tomato ketchup or mint chutney.

if you are looking for more pakora recipes then you may like:

• mirchi bajji
• paneer pakoda
• palak pakoda

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ulli vada recipe

Author:Dassana Amit

Prep Time:20 minutes

Cook Time:20 minutes

Total Time:40 minutes

Course:snacks,starters

Cuisine:indian street food,kerala

Calories:556kcal

Servings (change the number to scale):3

5 from 4 votes

ulli vada are crisp and crunchy onion fritters or pakoda. popular as a street food snack in kerala.

INGREDIENTS FOR ulli vada recipe

(1 CUP = 250 ML)

• 1.25 cups thinly sliced onions OR 1 large onion - thinly sliced
• ½ cup besan (gram flour)
• 2 tablespoons rice flour (chawal ka atta)
• 2 pinches asafoetida (hing)
• ¼ teaspoon red chilli powder (lal mirch powder)
• 10 to 12 curry leaves, chopped (kadi patta)
• salt as required
• oil for deep frying

HOW TO MAKE ulli vada recipe

making ulli vada batter

• peel, rinse and then thinly slice 1 large onion. you will need 1.25 cups thinly sliced onions. take the sliced onions in a mixing bowl.
• add ½ cup besan (gram flour) and 2 tablespoons rice flour.
• now add 2 pinches of asafoetida (hing) and ¼ teaspoon red chilli powder.
• next add 10 to 12 curry leaves (chopped) and salt as required.
• mix very well and keep aside for 15 to 20 minutes.
• the onions will leaves their juices by this time and the vada mixture will be soft. mix again. if the batter mixture looks dry then add a few teaspoons of water and mix well. 

frying ulli vada

• heat oil for deep frying in a pan. when the oil becomes hot, keep the flame to medium and drop spoonfuls of batter in the oil.
• begin to fry ulli vada on a medium flame.
• when one side is light golden, then turn over and fry the other side.
• continue to fry till the vada turn crisp and golden.
• turn over as required while frying.
• once the onion pakoda are crisp and golden, remove with a slotted spoon.
• place the fried onion vada on kitchen paper towels for extra oil to be absorbed. in a similar way fry the remaining batches of ulli vada.
• serve kerala style ulli vada hot with any chutney of your choice.

RECIPE TIPS

few tips for making ulli vada

• you can add a bit of carom seeds (ajwain) if you want.
• green chilies can also be added. 
• some finely chopped ginger can also be added in the batter. 
• recipe can be halved or doubled. 
• no need to add water while making ulli vada batter. add water only if the batter mixture looks dry.

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making ulli vada batter

1. peel, rinse and then thinly slice 1 large onion. you will need 1.25 cups thinly sliced onions. take the sliced onions in a mixing bowl.

2. add ½ cup besan (gram flour) and 2 tablespoons rice flour.

3. now add 2 pinches of asafoetida (hing) and ¼ teaspoon red chilli powder.

4. next add 10 to 12 curry leaves (chopped) and salt as required.

5. mix very well and keep aside for 15 to 20 minutes.

6. the onions will leaves their juices by this time and the vada mixture will be soft. mix again. if the batter mixture looks dry, then add a few teaspoons of water and mix well.

frying ulli vada

7. heat oil for deep frying in a pan. when the oil becomes hot, keep the flame to medium and drop spoonfuls of pakoda batter in the oil.

8. begin to fry onion vada on a medium flame.

9. when one side is light golden, then turn over and fry the other side.

10. continue to fry till the ulli vada turn crisp and golden.

11. turn over as required while frying.

12. once the onion pakodas are crisp and golden, remove with a slotted spoon.

13. place the fried onion vada on kitchen paper towels for extra oil to be absorbed. in a similar way fry the remaining batches of ulli vada.

14. serve ulli vada hot with any chutney of your choice like coconut chutney or pudina chutney or mint coriander chutney.