Ulli vadai (onion vadai)

Name: Ulli vadai (onion vadai)
Total time: 3600 s
Yield: 16 vadais
Cuisine: Indian
Ingredients: 2 big onions or 4 medium sized onions; 1 tbsp Ginger paste; 2 green chillies; 3 tbsp coriander leaves; 1 sprig curry leaves; 1 tsp fennel powder; 2 tsp chilli powder; 1/2 tsp cooking soda; 1 pinch asafoetida; 2 tsp salt; 1 cup besan flour (240 ml); 1/2 cup rice flour (120 ml); 3 tbsp hot oil; 2 tbsp water; as required Oil for frying

Sherifa Kaleel @dairyofmrsK

Nagercoil

#goldenapron3
#week16
onion
Kanyakumari cuisine

Sherifa Kaleel @dairyofmrsK

Nagercoil

#goldenapron3
#week16
onion
Kanyakumari cuisine

Saved

Ingredients

1 hour

16 vadais

2big onions or 4 medium sized onions
1 tbspGinger paste
2green chillies
3 tbspcoriander leaves
1 sprigcurry leaves
1 tspfennel powder
2 tspchilli powder
1/2 tspcooking soda
1 pinchasafoetida
2 tspsalt
1 cupbesan flour (240 ml)
1/2 cuprice flour (120 ml)
3 tbsphot oil
2 tbspwater
as required Oil for frying

Saved

Steps

1 hour

1

Slice onions, don't slice thin or thick, go for a medium-sized slicing. transfer to a bowl and shred the onion thoroughly by giving a good mix with your hand.
2

Add in all the ingredients from ginger paste to salt, again give it a good mix, so that the onions combine well with other ingredients.
3

Now add the besan flour and rice flour, mix well.
4

Add in the hot oil and mix again.
5

Now add the water and give it a good mix with your hand, make medium sized loosely packed balls. if the balls were tight it won't cook from inside.
6

Heat oil, when the oil gets heated, change the flame to medium low and put in the balls slowly. it tooks some time to cook. Take out from the oil when it changes to golden brown.
7

Serve hot with tea or coffee.