Onion fritters(Kande/piyyav vadi or EeruLLi sandige)

Kando or piyyav are the Konkani names for onion and EeruLLi/NeeruLLi is the Kannada name for it. I didn’t know much about this vadi before this comment from my dear reader Purnima. Luckily, aayi knew this recipe and she agreed to make it for me immediately. I say luckily because, this turned out to be one of the best vadis.

These vadis are made of rice, so they become super crispy and light when deep fried or microwaved. Loads of onion pieces are added to it, which give a very nice flavor and aroma to them. They are pretty easy to make and dry up very fast under hot sun. So in all, these were a big hit at home, a must try for all those onion overs.

Ingredients:
1 cup rice
4 cups water
1 cup finely chopped onion
3 tea spns chili powder
Salt

Method:
Soak rice overnight. Grind to a very smooth paste using enough water. Add remaining water (total should be min 4cups including the water used for grinding).
Heat the mixture with chili powder and salt on a medium flame till the paste is cooked.

If required add more water. The batter should be of dosa batter consistency. Take off the heat.

Cool it to room temperature, the batter thickens when it cools down. Now add the chopped onion and mix well.

Mix 1 tea spn of oil in 1 cup water.
Spread a plastic paper under sun. Sprinkle a handful of oiled water on the paper and spread it. Now spread the vadis.

Dry them for 2-3 days until they are well dried and crispy. Cool down to room temperature and store in air tight container.
When required deep fry them in hot oil (or microwave in a single layer for 1min) and serve.PS: When these vadis are dried, they shrink considerably. So be very careful while adding salt. It is better to add less salt to the mixture than what you would have normally added.

33 Comments for “Onion fritters(Kande/piyyav vadi or EeruLLi sandige)”

Aruna Pai

says:

Shilpa …I got a huge batch of these from my native place, when my in laws came here. They top my favorite list in the sun dried items category.

says:

i absolutely love these ‘Sandge’My mom used to make them when we were small..i never got around learning how to make them!thanks.hmm i can almost get the taste with that first photo!i am loving your summer special ‘Valvan’ as we call in marathi recipes!

says:

My mom makes something similar, but she adds a li’l sago for the texture. She also does a batch with cabbage for my granny (she doesnt eat onions). They taste equally good.

Purnima

says:

Shilpa,
Yippee..my fave vodi..i will try this tom itself…btw (tks a ton for picking up the recipe frm my comment..,i m deeply humbled..feeling happy that Aayi knew it and you loved the taste!)now i too know this recipe after u posted..so wd revert wt feedback to you.Last month of sun..so i need to hurry..Thanks again.(wd send an e-mail reg Onam Sadhya that i prepared at home,wt photos and recipe to you so that you can prepare at your convinience it was on 27th-i know u love these dishes)
Best Regards-Purnima. 🙂

vijaya nayak

says:

thanx a lot.. i really love this vadii but i thought only my amma could make it for me.. she has made one big box for me too..but i never even bothered to ask her how she made it..never knew it was sooo simple.. now i will surprise amma this summer..

Geeta

says:

Thats look yummy…. I am planning to move now..
Do you know any suite vacant in your apartment?

Shilpa: I am pretty sure there might be few vacant apartments in our complex 🙂

Megha

says:

Hello,

This looks wonderful. I wanted to know if we could use Rice flour instead of grinding the soaked rice ?

Hope to hear from you.

Warm regards,
Megha.

Shilpa: Megha, it is better to grind rice for authentic taste.

Rangoli

says:

Hi Shilpa, These look great, I am planning on making a batch tomorrow! I have both onion and cabbage in the fridge, I might split the batch and do half onion and half cabbage like Suganya suggests…do you think I should cook the cabbage first or just leave it raw and shred it finely?

Shilpa: Sorry Rangoli, I don’t know. Never tried cabbage in this.

says:

My hubby loves this vadis. Whenever we go back to bombay I buy them from the Manglore stores and bring back to US. My stock is over so I am going to try it. The memorial day weekend weather seems to be gr8. Wish me luck lol

amogh

says:

thanks a lot fur da recipes it hlped me out out a lot with my home sciences and computer project……….ps iused a few of ur pics……………………tnks

says:

Hi shilpa,
As usual gr8 recipes from you, I was looking at your sandige recipes and was waiting for summer in TX and its here, time to try some sandiges myself. My mom used to make all these sandiges, but here is USA we get lazy. Anyways, I just wanted to add that my mom used to add jeerige(cumin) and Yellu(sesame seeds) to the sandiges. Even the sabudana happala(paapads) taste gr8 with a hint of cumin and sesame seeds. Will let you know how my sandiges came.

says:

READ THE RECIPE AND WOULD LIKE TO KNOW IF DISABLED PEOPLE THAT i AM INVILVED WITH CAN MAKE THIS. tHEY ARE MAKING URAD AND MOONG DAL VADIAN. READING THAT Onion fritters NOT NECESSARILY BE FRIED AND CAN BE CONSUMED BY MICRIWAVE ONLY.
COULD BE GOOD FOR MAKING AND SELLING AT COUNTERS PUT UP BY THESE DIFFERENTLY ABLE PEOPLE
PLEASE REPLY. ALSO IF POSIBLE, GIVE ME SOME MORE EASY TO MAKE FEW RECEIPES

Sandhya Bhat

says:

Hi Shilpa…

I tried the piyyav vadi….but as i dnt have open space to sun dry the vadis…i tried to do tht in my oven..i baked it at 200 deg F…till it dried completely (abt 5-6 hrs)…n it turned out just perfect..n i was very happy with the results..the vadis came out very crispy…so for people who can’t dry the vadis under sun can try out this option…Shilpa thank u so much for giving these traditional konkani recipes that too in such a simplified manner with images of each and every step..its a boon for beginners like me. Keep up the Good Work !!!

sri

says:

Hi shilpa.. very nice vadis.. u’ve a whole set of sundried items.. will definitely try all of them.. One Q. Living in the US i dont get much sunlight over the patio..can we put these vadis in the oven to absorb a lil of moisture n then put it in the sun? will this work?
longing to try them.. just a lil hesitant because of no much sun..

Pn

says:

The 4 cups of water is exclusive of the water used for soaking right? Please let me know. Also where did you find those plastic sheets here??
Thanks 🙂

says:

Yes, you can use water used for soaking. I think I used big shopping bags that were opened up (like JCPenny/Macys bags)

Leave a Reply

Your email address will not be published. Required fields are marked *