How about tasting ulli vada in a rainy/chill evening??? Yeah it will be amazing :) .
Ingredients:
| Big onion | 2(big) |
| Besan/Kadalamavu | 1 cup |
| Green chilly | 3 (medium) |
| Ginger | 2 inch piece |
| Chilly Powder | 1 tspoon |
| Turmeric Powder | 2 pinch |
| Asafoetida Powder | 1/4 tspoon |
| Salt | to taste |
| Oil | to deep fry |
Preparation:
(1) Chop onion into thin slices. Also chop green chilly and ginger. Take besan flour in a bowl. To this add chopped onion, ginger and green chilly along with salt, chilly powder turmeric and asafoetida powders.,
(2) Mix well using hand. The flour will be lightly moisturised due to onion. Now sprinkle water little by little say 2 to 3 tbl spoon and mix well. Make a thick batter with it.
(3) Make small balls out of it. Heat oil in a pan. Once it is hot, reduce the flame to medium-low and drop the balls one by one.
(4) Flip the balls in between. If you keep in high flame the outer part will turn brownish but inner part will remain raw. So keep in low to medium flame so that the vada will be evenly cooked. Fry till dark brown and crispy.
(2) Mix well using hand. The flour will be lightly moisturised due to onion. Now sprinkle water little by little say 2 to 3 tbl spoon and mix well. Make a thick batter with it.
(3) Make small balls out of it. Heat oil in a pan. Once it is hot, reduce the flame to medium-low and drop the balls one by one.
(4) Flip the balls in between. If you keep in high flame the outer part will turn brownish but inner part will remain raw. So keep in low to medium flame so that the vada will be evenly cooked. Fry till dark brown and crispy.
Enjoy with your hot tea/coffee…
Tips:
- Be careful while sprinkling water. Don't make it watery.
- Cook in low to medium flame.
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