Ulli Pakodi Recipe | Crispy Onion Pakoda| How to make Onion Pakoda


Ingredients to make Onion Pakoda:

1 1/2 cups senaga pindi (besan, gram dal flour)

½ cup rice flour

4-5 green chillis, finely chopped

2 large onions, sliced

2 spring onions (optional)

2 tbsp melted ghee (clarified butter)

A pinch of baking soda

oil for deep frying

Few sprigs curry leaves

Salt to taste


Onion Pakodi Preparation Method:

Take some sliced onions, chopped green chillies, curry leaves, spring onions, soda, and salt and take basen powder and rice flour mix with the ingredients.

Add melted ghee to the mixture and mix well with your hand.

Add water to get tight batter. Don’t add too much water it makes the batter to get loose.

Heat oil for deep fry in a pan and check whether the oil is ready for deep fry or by dipping small batter to check .

When the dipped batter is fry you can take some large quantity of batter and dip in the oil. Stir them till it changes to golden brown colour.

Remove from the oil and place it on the paper to absorb the excess oil. Serve Onion Pakoda hot in the evening time as snacks with the combination of tea. Best snack to take during rainy seasons

Spring onions are optional. I just added for flavor and you can also reduce adding rice flour to the batter and for softness you can add more water to make thick batter like dosa batter.

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