Ulli vada

         
                                       


                                                     When we were kids we used to have ulli vada at least once a week. But most of them were pretty huge and rubbery . One was enough to fill my tummy for the rest of the day. I find these vada's crisp, tasty and fun to eat  when they are small in size. If you are particular to make these in the authentic vada shape, just dip your hands in water, scoop a small amount of batter, make a hole in the batter and fry it in hot oil.


Ingredients

1. 1 1/2 cup maida 
2. 1 medium sized onion finely chopped.
3. 2 green chillies finely chopped.
4. 1/4 tsp jeera .
5. 2 or 3 curry leaves finely chopped
6. 1/2 inch ginger finely chopped.
7. Salt.
8. 1/2 cup water.
9. 1/2 tsp baking powder
10. 2 cups refined oil.

Preparation

1. Mix ingredients 2 to 7 .
2. Add maida and thoroughly mix in with the above ingredients.
3. Add baking powder.
4. Add water and make a dough which is slightly soggy than chappathi dough. Now, you need to let the dough rise in a warm place for 10 to 15 minutes.
5. Heat oil in a frying pan.
6. Scoop 1 tbsp of batter and fry these till they turn golden brown.
7. Drain off excess oil.

                      

               These vada's taste good with a cup of tea.