Ulli Vada

(4 reviews)

• Serves: 3 people
• Cooking: 20 minutes
• Views: 86
• Likes: 0
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Ulli vada is a unique recipe prepared with simple steps for a evening savoury snack.Ulli vada can also be served as a starter for sudden guests since it is an instant recipe. It is a simple dish but no wonder tricky also. Here I'm posting you all tips and tricks to get crispy Ulli vada with good texture. Come behind me to enjoy this delightful Ulli vada

Ingredients

• Ginger - 1 inch
• Red Chilli Powder - 1/2 table spoon
• Curry Leaf - 6 nos
• Onion - 1 Sliced
• Rice Flour - 3 table spoon
• Gram Flour - 6 table spoon
• Salt - to taste
• Sunflower Oil - To deep fry
• Coriander Leaves - one handful
• Turmeric Powder - 1/2 table spoon
• Green Chilli - 1 nos

Directions

1. Mix sliced onion,ginger,garlic and curry leaves together and squeeze between fingers to make the onions soft and dry off any excess water using a kitchen towel.
2. Mix in red chilli powder,turmeric powder,gram flour and fennel seeds and stir well to combine. Add a few drops of water if you feel the mix is not coming together.
3. Finally mix the coriander leaves and green chilli to the above and stir to coat well.
4. Heat enough oil in a deep frying pan.
5. When the oil is hot reduce the heat to medium.
6. Wet your hands with cold water and take tablespoon-sized amounts of the mixture. Then Drop into the oil
7. Stir carefully to stop them sticking together or to the bottom of the pan. Cook for about four minutes, turning occasionally, until crisp and golden, then drain on a paper towel . And Serve..

Cooking Tips

1.The onions should be sliced to medium thickness for the crispy texture. 2. Stir occasionally once the mixture is added into oil else the onions will shatter 3. Drain the oil completely 4. Do not cover the cooked ulli vada immediately after taking from the oil.

Marination Tips

Do not leave the marination for long time. It will turn watery One teaspoon of corn flour can be added to get more binding.

How to Serve

I prefer serving Ullivada without any side dish The flavour of onion and curry leaves are quite fulfilled.
Traditionally Ullivada is served with coconut chutney or mint chutney.. I love to take ullivada as a side dish for curd rice on some lazy sundays

The Story Behind Ulli Vada

This lip smacking recipe Ullivada takes me back to my school days. This is one of my mom's signature dish especially on the rain pouring days. The fragrance of onion curry leaves coriander etc will pull us to the table in no minute. The last left over crispy onions in the bowl is more cherished. Now it is the turn of me to take this signature dish as mine for my dear ones.

Pro Tips for Perfect Results

The oil should be hot enough to fry the Ullivada.
Fry 4 to 5 vada in one batch. Do not overcook Ullivada because the taste will differ

Ulli Vada Variations

Ullivada with Cabbage: Equal portion of onion and Cabbage with the same other ingredients is also a variety snack.

Storing & Reheating Tips

The cooked Ullivada should be allowed to cool for sometime and then transferred to airtight container. Reheating will alter its taste. It's advisable not to reheat.

Common Mistakes to Avoid

Do not overcrowd with Ullivada into the oil because it may break as well it would take long time to cook and would turn soggy also. If more quantity is to be prepared then do it in batches. Never marinate in onetime

Frequently Asked Questions

Can we deep freeze the batter for future No it's an instant snack recipe What to do if the batter becomes watery? Add gram flour to adjust the consistency

Equipment Needed

Deep frying pan Ladle Measuring spoon : Tablespoon, Teaspoon Paper tower To drain oil Airtight container : To store cooked Ullivada

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