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Ullivada
Ullivada, from above
VegVeganKerala

Ullivada

Onion threads in a spiced besan batter, fried into lacy nests. Every Kerala chayakada's hero.

30 minTime
7 gProtein each
mediumSpice
The tea shop counter3 chapters · 2 min read

Make it your way

Grandma's wayCoconut oil, small onions and a tea shop kadai.
The original
293kcalsame
7 gproteinsame
5 gfibresame
30minutessame

Ullivada as Kerala tea shops fry it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Onion3 large, thinly sliced
Besan (chickpea flour, gram flour)¾ cup
Rice flour3 tbsp
Ginger2.5 cm, finely chopped
Green chilli3, finely chopped
Curry leaves2 sprigs, torn
Red chilli powder (indian red chili powder)1 tsp
Asafoetidaa pinch
Saltto taste
Water2 to 3 tbsp
Cooking oil (vegetable oil)for deep frying, about 4 tbsp absorbed

Method

4 steps
  1. 1Rub the sliced onions with salt, ginger, chilli and curry leaves and leave for 10 minutes.
  2. 2Add besan, rice flour, chilli powder and asafoetida and squeeze together. Sprinkle water only if needed.
  3. 3Heat oil for deep frying. Drop loose, flat handfuls carefully into the hot oil.
  4. 4Fry on medium until deep golden and crisp, turning once. Drain on paper.
Serve it like this

Pile on newspaper or a steel plate, with green chillies fried alongside and hot tea.

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Make it a meal

What goes with Ullivada: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Beans thoran20 min
A little snack Parippu vada40 min
To drink Sulaimani chai10 min
To drink Kulukki sarbath5 min
Something sweet Tender coconut pudding30 min
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