Who doesn’t love onion vada? It’s one of my favorite snacks. Whenever I visit Thoothukudi (my hometown), I always enjoy it with tea in the evenings. They make it at the tea shop near my house.
It’s very easy to make with just a few ingredients and doesn’t take much time. It’s not time-consuming or difficult to make at home. So, when you’re away from home, whether in another city or abroad, you can recreate that hometown feeling with these easy and tasty snacks.
The outside is hot, crispy, and beautifully colored, while the inside is soft and fluffy.
It took me about 20 minutes to make this vada, and I made tea within that time too. This vada pairs perfectly with both coffee and tea.
Preparation Time
20 Minutes
Serve
4 -5 person
- Onions - 3 large (thinly sliced lengthwise)
- Gram flour (besan) - 5 tablespoons
- Corn flour - 1 tablespoon
- Chili powder - 1 teaspoon
- Turmeric powder - 1/4 teaspoon
- Fennel seeds - 1 teaspoon (generous amount)
- Asafoetida - a pinch
- Curry leaves - 15 (finely chopped)
- Salt - as needed
- A deep frying pan or wok (for deep frying)
- A cutting board and knife (for chopping onions and curry leaves)
- A mixing bowl (for mixing the batter)
- A ladle (for placing and removing vada from oil)
- A slotted spoon (for draining excess oil)
- Tissue paper (to absorb excess oil)
- Prepare the onions: Thinly slice the onions lengthwise.
- Mix the batter: In a bowl, combine gram gram flour, corn flour, chili powder, turmeric powder, fennel seeds, asafoetida, curry leaves, and salt. Mix well.
- Add the onions: Add the sliced onions to the batter and mix well without adding water. The moisture from the onions should be sufficient.
- Shape the vada: Heat oil in a pan. Take small portions of the batter, shape them into small patties, and gently drop them into the hot oil.
- Fry until golden brown: Fry the vada on both sides until golden brown.
- Serve: Serve the hot onion vada with tea or coffee.
- Serve hot: Best served hot with tea or coffee.
- Serve with chutney: Can be served with coconut chutney or tomato chutney.
- Serve with sauce: Can be served with tomato sauce or green chili sauce.
- Evening snack: Can be served as a standalone evening snack.
- Paper cone: Serve in a paper cone as they do in the shops.
- Slicing the onions lengthwise makes the vada crispier.
- Adding a generous amount of fennel seeds enhances the aroma.
- Ensure the oil is hot before adding the vada to prevent it from breaking apart.
Add a Comment