Onion fritters – Ulli Vada

Onion Fritter / Ulli Vada is  lovely evening snack, onions dipped in a besan batter and deep fried – a treat for all.

I have my Mothers day gift and boy, am I surprised..!! I have finally got my own little space in this never ending ocean called the internet..!! Yes, Anzzcafe has moved to a better, bigger, nicer home. The journey has been wonderful so far and am setting up home all over again. the prospect of starting from scratch, wondering what next and where my readers are, it sounds terrifying, but am super duper excited about the new home..!

Today is my first post on this site. I wanted to do something very elaborate, but Ryan has been sick and all my time is spent around him. This is something we all love to have as a tea time snack.  I have seen numerous variations of this recipe. Most of them are tasty too. This is a fuss free snack that hardly takes any time to make and even less time to eat it all up..!!


  • Onions – 2 large
  • Besan powder – 2/3 cup
  • Rice flour – 1/3 cup
  • Red Chili powder – 1 tsp or as needed
  • Asafoetida – a fat pinch
  • Coriander Leaves – a handful
  • Salt – as needed
  • Water – 1/4 cup + 1/4 cup
  • Oil – to deep fry


  • Slice the onions into long strips. Rub the slices firmly with your fingers so that every strip of onion is dislodged and are not stuck together.
  • Add the besan powder, rice flour, chili powder, salt,  asofoetida , chopped coriander leaves and just enough water for everything to come together. Combine. It should look something like this mixture.

  • The batter should not be watery. Every ingredient should be well combined. Keep this aside for 15 minutes. The tastes will blend during this time.
  • Heat oil in a deep kadai / pan. Take a small portion of the batter and flatten it slightly.
  • Deep fry in batches of four or five till it is a light golden brown.
  • Serve with ketchup or chutney and a cup of ginger cardamom tea.

Here is a lovely cup of tea and a wonderful snack to a new beginning on a new site..!!


  • Besan flour is also known as kadala maavu in Malayalam, and kebab flour in the Middle East.
  • Asafetida / Hing / Kaayam is a  powdered gum resin which imparts a very strong onion-garlic flavor to Indian dishes. Use it sparingly.

This dish is my entry to The Kerala Kitchen hosted by Sarah of Spoonful of Delight.

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