Fried Onions - Ulli Vadiyalu - ఉల్లి వడియాలు - Indian Andhra Telugu Recipes - గాయత్రి వంటిల్లు

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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014

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Recipe Text


    • Onions – 500gms
    • Black Gram – 60gms
    • Salt – 1tsp or to taste

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Take black gram in a bowl and wash it. Add water to the washed gram and soak it for 3 to 4 hours. Grind the soaked gram in a mixer grinder adding very little water.

    Peel the onions and keep them aside. Fix a thin slicer blade in a food processor bowl and slice the peeled onions. You can use any thin slicer blade to slice the onions. Take a broad vessel and add the sliced onions. Add salt to the onions and mix well. After mixing with salt onions become soft. Then add the ground black gram and mix well.

    Spread a plastic sheet in an open place under sun. Spread the onion mixture evenly on the plastic sheet. Dry these onions in hot sun. By evening if you observe, lot of moisture is evaporated from the onion mixture. Take the half dried onions on to a plate. Daily keep this onion plate under sun and dry them till they are crisp. Once they become crisp cool them and store in a dry bottle.


    Heat about 1/4cup of oil in a pan. When the oil is hot lower the flame and add sufficient quantity of dried onions and fry. Fry them till they attain golden color. Remove them immediately or else they turn dark in color. Even when they are removed from the hot oil they change color because they get fried further with the heat retained in them. So it is better to remove them as soon as they start changing color. Use these fried onions in Biriyanis and Pulaos to get that extra crunchy taste.

    Points to Notice:

    Usually for Biriyani recipe we use deep fried brown onions. When onions are deep fried and browned, they absorb lot of oil. So we feel heavy after eating the Biriyani in which these browned onions are used. To avoid that we can substitute them with these sun dried onions which are fried in little oil. To get that crunchy texture we are using black gram as a binding agent. If you want extra crunchy onions use some more black gram and dry the onions. In summer season prepare these sun dried onions in large quantities and store them. As and when required just fry the sufficient quantity of these onions in oil and use them. They are not heavy on stomach compared to the deep fried browned onions. 

    Do not fry these onions till they are dark. Remove them as soon as they start changing color as they get fried further with the heat retained in them. Then you get nice golden and crunchy fried onions. 

    Enjoy !!!!!!!!!!!!!!
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    Our Earlier discussions on the Blog
    Anonymous said...

    Hello Gayatri garu,

    ee roje naaku mee website gurinchi telisindhi...traditional vanta nerchukovadaniki manchi source mee website...thanks a lot...

    meeku biyyapu pindi vadiyalu cheyyadam vasthe, veelu chusukuni aa recipe video lo pettagalara? thanks in advance...


    March 7, 2009 6:21 PM

    BloggerGayatri Vantillu said...

    Shanti garu,

    It would take some more time, because it is my dream recipe too and I am to perfect it before hosting

    March 7, 2009 6:22 PM

    Your Earlier comments on the Blog
    Anonymous said...

    hi gayatrigaru
    i love ur site ur recipes its so helpful for me i hope u come with more recipes and can u plzz teach how to make vadiyalu like sabudana vadiyalu my fav..:) thanks !!!

    June 18, 2009 6:54 AM

    AnonymousAnonymous said...

    Hello Gayathriji,
    thanks a lot for posting all the nice recipes..they are easy to follow and nice to taste..

    June 18, 2009 6:55 AM

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