Ulli Vada

Instructions

1. 1

   Prepare the Onions

   • Place the thinly sliced onions in a large mixing bowl.
   • Add 1 tsp of salt and mix thoroughly with your hands, gently squeezing the onions for about a minute to help them release moisture.
   • Set the bowl aside and let it rest for 10-15 minutes. The onions will become limp and release a significant amount of water, which is crucial for the batter.
2. 2

   Add Aromatics and Spices

   • To the rested onions, add the finely chopped green chilies, ginger, chopped curry leaves, crushed fennel seeds, turmeric powder, Kashmiri red chili powder, and hing.
   • Mix everything together until the spices are evenly distributed throughout the onions.
3. 3

   Form the Vada Mixture

   • Add the besan and rice flour to the onion mixture.
   • Using your hands, mix everything well to form a thick, sticky dough. Do NOT add any water at this stage. The moisture released from the onions should be sufficient to bind the flour.
   • The mixture should be thick enough to hold its shape. If it feels excessively dry (which is unlikely), you can sprinkle just a teaspoon of water, but avoid making it a runny batter.
4. 4

   Heat the Oil

   • Pour the vegetable oil into a kadai or deep pan and heat it over a medium-high flame. The ideal temperature for frying is around 175°C (350°F).
   • To test if the oil is ready, drop a tiny piece of the mixture into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is at the perfect temperature.
5. 5

   Fry the Vadas

   • Once the oil is hot, reduce the flame to medium to ensure even cooking.
   • Take a small portion of the mixture, flatten it slightly into a rustic, uneven disc shape (about 2 inches in diameter), and carefully slide it into the hot oil.
   • Fry in batches of 4-5 vadas at a time, avoiding overcrowding the pan.
   • Fry for about 3-4 minutes on each side, flipping occasionally, until they are a deep golden brown and uniformly crispy.
   • Using a slotted spoon, remove the fried vadas and place them on a wire rack or a plate lined with paper towels to drain excess oil.
6. 6

   Serve Hot

   • Serve the Ulli Vada immediately while they are hot and crispy.
   • They pair wonderfully with coconut chutney, tomato ketchup, or a steaming cup of masala chai.