After the heavy summer heat, Singapore gives me a pleasant rainy mood today. Ever since my childhood I love to watch rain near the window pane with a plate of hot and spicy bite 🙂 Most of the time that taste bud prefers Vada or pakoda items like Ully Vada (Kerala Onion Fritters) or Parippu Vada ( Daal fritters) or Uzhunu/Urad Vada (Medu Vada) etc. . If I am not feeling lazy, I love to prepare them and enjoy with lots nostalgia 🙂
Back home Kerala in my school and college days; we friends made it a habit of snacking on them from our canteen. On the way back home, there were many small tea shops nearby our bus stop. Most of the evening, they prepare and fry ullivada (onion fritters), Parippu vada (Daal fritters), pazham pori (banana fritters) etc. at the peak time for tempting us 🙁 . The aroma of the fried onion does always destroy our self-control 😉 Yeah! It was really heavenly aroma for our starving stomachs 😉 and now I am proud to say that, I can prepare them whenever I desire it 😀 because It is very simple and easy preparation and no need any soaking, fermentation and resting time like parippu vada and uzhunu vada. Here is the simple recipe, I know you also have these kinds of experience, nostalgia, feelings etc. recollect some and cherish with a plate of hot and crunchy ഉള്ളിവട/Ulli Vada 😉 😀
|Recipe Type||Tea time snack/Kerala|
|Cooking and Preparation Time||15 to 20 minutes|
|Serve to||4 to 5|
Ingredients For Ulli Vada/Kerala Onion Fritter
|Big Onion/ Savola||3 Big size||Peeled and sliced thinly|
|Ginger||2 Inch root||Chopped Finely|
|Curry Leaves||10 leaves||Cut into small|
|Gram/Besan Flour/Kadala Maavu||2 Cups|
|Rice Flour/Arippodi||2 Tablespoon|
|Plain Flour/Maida||1 Tablespoon|
|Red Chili Powder||1 Tablespoon||I used Kashmiri chili powder|
|Asafetida Powder/kaayappodi||½ Teaspoon|
|Baking soda/Sodappodi||2 pinches|
|Oil||For Deep Frying|
Method For Ulli Vada/Kerala Onion Fritter
• In a mixing bowl , place sliced onion, ginger, curry leaves, spices and salt. Use your hands , press/crush the ingredients together and combine well.
• Add flours, sprinkle some water (add little, already crushed onion will produce some water) and mix slowly. Make a thick batter.
• Keep aside for 10 to 15 minutes.
• Heat oil in a deep frying pan.
• When oil is hot enough for frying, take small portion batter in your palm, make a small, round, flat shape and put it into the hot oil carefully.
• Do the process quickly until all batter done.
• Fry and cook the vada/ fritters in a medium heat. (once the oil is hot enough for frying, adjust the flame. Allow the fritters to cook its inner part, otherwise the outer part cooked quickly and inner part will be uncooked).
• When its turn golden and crispy, remove from heat and dispose its excess oil with the help of kitchen tissue.
• Serve hot with tea or coffee, enjoy 🙂