Uligari

Name: Uligari
Cuisine: Indian
Ingredients: 2 cups Black gram Dal; 1 tsp Cumin seeds; 4 small sized onion roughly chopped; Few Curry leaves roughly chopped; 1 tsp Ginger roughly chopped; 4 Green chilies chopped; 2 Green Chillys; 1 tsp ginger garlic paste; 1 pinch cooking soda (optional); Salt to taate; Oil for deep fry

Preeti Nanda @cook_9633778

Chennai

"Uligari" Uli means small Onions Gari means Vada. In berhampur we choose "Uli" because of it's unique and sweet taste.
Uli are very flavorful especially when we fry them.
We don't get the same taste , flavour and balance with large onions . These large onions are spicy in taste , good for masaledar curry.
Present day it will change and served along with palatable accompaniments. Due to laziness we avoid to clean the skin of Uli .
Taking time to clean the skin properly is not possible. So we start using large one easy to clean ,cut and more in quantity.
This is one of easiest snake to be made at home and is likely by everyone.
And today I treating my daughter and hubby both with a delightful Saturday evening snacks.

Preeti Nanda @cook_9633778

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Ingredients

2 cupsBlack gram Dal
1 tspCumin seeds
4small sized onion roughly chopped
Few Curry leaves roughly chopped
1 tspGinger roughly chopped
4Green chilies chopped
2Green Chillys
1 tspginger garlic paste
1 pinchcooking soda (optional)
Salt to taate
Oil for deep fry

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Steps

1

Wash and Soak the dal for 2 hours.
In a blender, pour the soaked dal without water and blend to a paste or yet to thick consistency and fluffy texture. if needed then only add little water to it.
Transfer this paste to a mixing bowl and add all chopped ingredients, Cumin seeds and salt.
2

Mix and mash with your hand.
Through the mashing process of curry leaves, green chillies and ginger improve the taste and flavour in batter. The batter will change the colour to a light green. Keep this batter for 5 to 6 minutes.
Now place a kadhai on medium flame and add enough oil to deep fry the uligari.
Take a bowl of water and add 1 to 2 pinch of hing stir well and keep this near to uligari batter.
3

Now dip the tablespoon onto hing water and then come to batter bowl take some batter in a spoon, carefully drop this in the hot oil. Place 6 to 7 balls at a time,do not rush.
Cook for 2-3 minutes till the colour starts changing to golden crispy brown.
Now give a small slit to Green Chillys apply pinch of salt then slowly slide inside the oil.
Do this process in every batches.
Flip the uligari and cook for 2 more mins.
Repeat the same with the remaining batter.
4

Serve this authentically with potato curry or chanacurry (Sukhe mattur ki sabji).
Today I serve with Curry leaves Chutney.
You may also served with a variety of dips including Sambar, Curd, Rassam or in Pani Puri water as my daughter eat.