Make thin slices of onions so that they can be squeezed and mixed along with rice flour.

Put them into a mixing bowl, add salt, green chillies, coriander leaves, ginger grate, garam masala powder, red chilli powder, coriander powder and little oil.

Mix all ingredients so that water from onions gets released.

Put rice flour in small batches and mix tell we get a thick batter.

When batter turns hard, sprinkle few water drops or just wet your hands and mix batter so that they become semi-soft.

Divide batter into small balls and press to form disc shape and keep aside for a minute.

Meanwhile, heat oil in a pan at a high flame. When oil attains optimum temperature lower the flame.

Put ulli vada one by one and deep fry till they change their colour.

Flip to the other side and continue deep-frying till they attain golden brown color and get a crispy texture.

Remove from oil and transfer rice flour onion vada to serving plate and serve with tomato ketchup in a small bowl.