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Savala Vada - Onion Fritters Recipe

Savala Vada - Onion Fritters Recipe

This snack is our family favourite. When I ran out of ideas for tea time snack, or when the baking bug needs its bountiful rest, this vada would be my old friend re-invited back to the kitchen, time and time again. I tried to ban anything deep fried for the obvious health reasons but sometimes the craving caves in and I thought, oh well, only this time. Especially when it rains outside and all we want to do is curl up in the duvet, watch some silly matinees and munch something hot and spicy. This delectables are perfect for those lazy afternoons.

Now that the summer fasting is on us, those afternoon cravings would only get heightened, and it is easily justifiable to munch on those sinful deep fried snacks after hours and hours of starvation. Not that we need any excuses. Alas, it was not the same to munch on these at 9pm at night instead of mid afternoon! We like it plain, just the way it is, though I think it would also taste delicious with chilli sauce to kick it up, if your palate can take the heat.

Savala Vada - Onion Fritters Recipe

This vada is so easy to make, but there is a catch. As yeast is used in the batter, it really needs to be kept to rise for approximately couple of hours before frying. If you can wait that long, your patience shall be rewarded by crispy, yet soft doughtnut like fritters, perfect with a cuppa. Make a big batch, as one vada is never enough!

Savala Vada - Onion Fritters Recipe


  • 2 cups plain flour
  • 3/4 tsp instant yeast
  • 3/4 cup water-adjust accordingly
  • 2 red chillies-finely chopped
  • 1 big red onion-finely chopped
  • 1/2 tsp minced ginger
  • few twigs of curry leaves-finely chopped
  • a pinch of salt
  • 1/2 tsp black pepper
  • Oil for frying


1. Proof the yeast with lukewarm water, kept aside for around 10 minutes. Mix all the other ingredients with flour. Add in the yeast and mix well. The batter should be thick enough to form sticky balls on the hand. Cover the bowl and keep the batter at room temperature for about 2 hours. 

2. Heat the oil in a wok. Oil the palm of hands and using finger, shape the batter into doughnut shapes with round  hole in the middle. Slide into the oil and fry until golden brown.

3. Serve hot, on its own or with chutneys, chilli sauce or yogurt.

Posted by JEHANNE