Onion Vada
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How to Make Onion Vada (Traditional & Healthy Version)
Onion Vada, known locally as Ulli Vada in Kerala and Vengaya Vadai in Tamil Nadu, is a beloved South Indian snack that celebrates the humble onion with a blend of aromatic spices and besan (gram flour). Crispy on the outside and soft inside, these fritters are a staple at tea stalls and home kitchens alike, especially during the monsoon season. Traditionally served with coconut chutney or tangy sambar, Onion Vada is enjoyed across generations for its irresistible crunch and burst of flavors. The dish has deep roots in South Indian culinary traditions and is often prepared during festivals like Ugadi and Diwali, or as an evening snack with filter coffee. Its simple ingredients make it accessible, while regional variations offer subtle differences in taste and texture. Making Onion Vada at home allows you to control the quality of oil and spices, resulting in a healthier, lighter version that doesn't compromise on authenticity or taste. This recipe uses minimal oil and wholesome ingredients, making it a great choice for calorie-conscious snack lovers.
Ingredients(for 2-3 medium vadas per person)
- 1 large (thinly sliced) Onion (pyaaz)
- 1 cup Besan (Gram Flour) (chickpea flour)
- 2 tablespoons Rice Flour (chawal ka atta)
- 2 (finely chopped) Green Chillies (hari mirch)
- 8-10 leaves (chopped) Curry Leaves (kadi patta)
- 2 tablespoons (chopped) Coriander Leaves (dhaniya patta)
- 1/2 teaspoon Cumin Seeds (jeera)
- 1/2 teaspoon Red Chilli Powder (lal mirch)
- to taste Salt (namak)
- 2 teaspoons + for shallow frying Oil (use cold-pressed if possible)
- a pinch Asafoetida (hing) - optional
Instructions
- 1
In a large mixing bowl, add thinly sliced onions and sprinkle with a pinch of salt. Gently massage with your hands to release moisture and soften the onions.
3 minutes
This step helps the onions blend well into the batter and ensures crispy vadas.
- 2
Add besan, rice flour, green chillies, curry leaves, coriander leaves, cumin seeds, red chilli powder, and asafoetida to the onions. Mix well.
5 minutes
Do not add water at once; the onion’s moisture is usually enough.
- 3
Drizzle 2 teaspoons of oil into the mixture. Combine thoroughly to form a thick, sticky dough. Add 1-2 teaspoons water only if needed.
2 minutes
Oil in the batter ensures extra crispiness with less frying oil.
- 4
Heat a tawa or flat pan on medium flame. Add just enough oil for shallow frying.
2 minutes
Shallow frying cuts down on calories compared to deep frying.
Why This Dish is Healthy
This healthy Onion Vada recipe uses minimal oil and incorporates nutrient-dense ingredients like besan and fresh vegetables. Shallow frying instead of deep frying slashes calories and fat without compromising crispness. The use of spices also boosts metabolism and offers anti-inflammatory benefits, making it an excellent guilt-free snack or breakfast option for weight watchers and health enthusiasts.
Onion Vada, when made with besan, is high in plant-based protein and dietary fiber, supporting digestive health and satiety. Onions are a rich source of antioxidants like quercetin, vitamins C and B6, and minerals such as potassium. Curry leaves and fresh coriander add micronutrients, while shallow frying reduces overall fat content compared to traditional deep-fried versions. This snack is naturally gluten-free if rice flour is used, making it suitable for those with gluten intolerance.
Pro Tips
- 💡Slice onions as thinly as possible for even cooking and better texture.
- 💡Let the batter rest for 5-10 minutes to allow flavors to meld.
- 💡Use cold-pressed groundnut or sunflower oil for a healthier fry.
Storage & Serving
Store leftover vadas in an airtight container for up to 1 day. Reheat on a tawa to restore crispness before serving. Avoid refrigeration to maintain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 100.0 kcal |
