I don’t know about you but I was always hungry during my teen years, especially when studying for an upcoming exam. I hated being cooped up in a room frantically trying to cram a year’s worth of info into my brains in 2-3 days but there was little option. What made things a lot bearable were the hot tea and crispy fried ulli vada. I am not sure if that’s a good thing or not but whenever I make a batch of these vadas, I am reminded of the intensity of exam days at an age when you think this is the biggest challenge you need to cross. Now, a note about ulli vada. Much like any other snack, each household has its own version of ulli vada which also depends on which part of Kerala you are from. I have tasted a whole range of variations starting from 90% onions with barely any batter holding them up fried to a deep golden right to a very doughy and soft variation that has onions only to add a bite. My recipe is somewhere in the middle. I like my ulli vada fried just right and with the right amount of crispness to it. They are crunchy when hot and cool down to a very palatable softer version of a vada, perfect whichever way you prefer them. I insist that you brew some chai to accompany the vada. Love easy Indian snack recipes? Then do check out: Methi pakoda Ethakka appam Kerala banana chips Aloo bonda Unniyappam
INGREDIENTS: 2 cups of purple onions, sliced thin 3/4 cup of plain flour (maida) 2 of green chillies, minced A few of curry leaves, torn into small pieces 1/2 tsp of grated ginger A pinch of soda powder Salt to taste Oil for deep frying INSTRUCTIONS: Step by step pictures for making ulli vada: In a wide bowl, mix flour, salt and cooking soda Add the minced green chillies, curry leaves, and grated ginger to this and mix again Thrown in the sliced onions and mix thoroughly Add enough water to make a thick paste Heat oil to smoking point then lower the heat to medium-low. Drop spoonfuls of batter into the oil. Turn occasionally and fry until golden brown Drain and set aside on kitchen towels while you fry the next back Piping hot ulli vada ready! Serve with coconut chutney, chilli sauce, or tomato sauce. A nice cup of hot milk tea is a great accompaniment too. Notes: – You can add 2 tsp of besan or rava to the batter to make it more crisp. I prefer my ulli vada not super crisp so this recipe works fine for me – You can deseed the green chillies but add 2 for enough flavour. I usually deseed one so that we don’t bite into an unpleasantly hot portion of vada – Some people add finely chopped garlic, I personally omit this but feel free to experiment if you’d like
