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    Home » Street Food » Alasanda Vada

    How to make Alasanda Vada | Andhra Style Black Eyed Peas Fritters

    Published: Apr 7, 2021 by Pavani · 13 Comments

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    Alasanda vada or Black eyed peas fritters are a traditional Andhra style snack. This recipe needs only a handful of ingredients and is very easy to make. The outside of these delicious deep fried fritters is crispy and the inside is delightfully fluffy.

    The only time consuming part of this fritter recipe is the soaking of black-eyed peas. Everything else takes just a few minutes. Make these as an appetizer for a party or as an afternoon snack and enjoy them hot!!

    One halved black eyed peas fritter on top of a stack

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
      • Prepare the vada batter
      • Make the vada
    • Tips
    • Frequently Asked Questions
    • You might also like

    About the Recipe

    Who doesn't like deep fried treats, I sure do. I love these easy to make Instant vada or these spicy and delicious stuffed bread pakoda. Anything that is crispy is a hot favorite in my home. But I rarely make them, only when it is a festival or other special occasion.

    These alasanda vada aka lobia vada or bobbarla garelu or alasande vada are a delicious South Indian snack. Alasandalu vadalu are a popular street food from Rayalaseema region. They are very easy to make at home as well.

    Fritters made with black eyed peas are quite popular around the world. I have a Brazilian version of these called Acarajé. But this South Indian version is very different from those.

    Grey plate with a stack of fried fritters

    The texture of these alasanda vada is very similar to that of chana dal vada but they taste more earthy. They hold their shape while deep frying and come out crispy on the outside and fluffy inside.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Dry black-eyed peas or alasandalu is the main ingredient in this lobia vada recipe. Soak the beans for at least 3~4 hours or overnight for the best texture of the fritter.

    Ingredients needed - details in recipe card

    Other flavor enhancing ingredients you need for this recipe are noted below. These simple every day ingredients surprisingly add a nice punch to these bean fritters.

    • onion
    • ginger
    • garlic
    • green chilies
    • cilantro
    • salt

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Prepare the vada batter

    Start by soaking the black-eyed peas for at least 3~4 hours or overnight. Drain the water thoroughly. Make sure that there is no excess water left in the beans, otherwise the batter might get too watery.

    Side by side photos of before and after soaking beans

    Add the soaked and well drained black eyed peas to a food processor or blender jar. Add green chilies, ginger, garlic, cilantro and salt. Grind to a coarse paste without adding any water. If the blade refuses to move, then add 1~2 tablespoons of water.

    The mixture should hold its shape when squeezed. Stir in chopped onion and mix well to combine.

    Photos showing the making of the batter

    Make the vada

    Heat oil for deep frying in a small wok or heavy bottomed pan on medium heat. To test the oil, add little batter to the hot oil and if it sizzles and comes to the surface, then it is ready. If it sinks to the bottom, heat the oil for a few more minutes.

    Step by step photos showing the shaping of vada

    Lightly wet your hands and take a small lime size portion of the batter. Pat it into a thick disc on the palm of your hand. Gently slide it into the hot oil, away from you.

    Depending on the size of your pan, fry about 4~6 vadas at a time. Make sure not to crowd the pan.

    Step by step photos showing the deep frying of croquettes

    Fry on medium flame until vadas are golden brown on both sides. Remove with a slotted spoon onto a paper towel lined plate and repeat with the remaining batter. Serve hot as is or with a chutney.

    Tips

    • Make sure that the beans are soaked very well. This determines the texture of the final vada. You should be able to poke your nail into the surface.
    • If you want to make these fritters using canned or frozen black eyed peas, then make sure to drain or thaw them well. If the batter seems too watery and you cannot form the fritters, then add 2~3 tablespoons of chickpeas flour (besan).
    • While grinding, make sure not too much water.
    • If by any chance, you end adding too much water, then add some chickpea flour to get it to right consistency.
    • While deep frying, make sure not to crowd the pan.
    • Skip onion and garlic if you want to make these for festivals.
    • If you have any leftovers, then store them in an airtight container for 1 day. Warm in a microwave or air fryer before serving.
    Grey with a stack of Andhra style bobbarla garelu

    Frequently Asked Questions

    Can alasanda vada be shallow fried?

    These fritters can be shallow fried. Make sure that the discs are not too thick to make sure they are evenly cooked. The texture would still be almost the same but with lower calories.

    Can black eyed peas fritters be made with canned beans?

    Yes, You can definitely use canned black eyed peas. In which case, make sure that they are rinsed and drained properly. The key is to make sure they are not too watery. Too much water in the beans will make shaping the vada difficult.

    You might also like

    Here are a few more Indian bean dishes that you might like:

    • Manipuri Spicy Chickpea snack
      Manipur -- Kelli Chana (Spicy Chickpea snack)
    • Sprouted Matki Pulao (Moth Beans Pilaf)
    • Sindhi Whole Green Gram dal & Aloo Took
    Alasandala Vadalu

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Grey plate with Lobia Vada

    Alasanda Vada

    These traditional South Indian fried snacks are crispy on the outside and fluffy inside. With just handful of ingredients, these black eyed peas fritters are easy to make and delicious.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Cook Time: 20 minutes mins
    Soaking Time:: 4 hours hrs
    Total Time: 4 hours hrs 20 minutes mins
    Course: Snack
    Cuisine: andhra
    Servings: 15 Vada

    Ingredients

    • 1 cup Black eyed Peas, rinsed and drained
    • 2~3 Green Chilies, chopped
    • 1" Ginger piece, chopped
    • 2~3 cloves Garlic, minced
    • 1 Medium Onion, chopped
    • ¼ cup Cilantro, chopped
    • To taste Salt
    • For Deep frying Oil

    Instructions

    • In a medium size bowl, combine black-eyed peas with 3 cups of water. Soak for at least 3~4 hours or overnight. When ready, the beans will have increased in volume and will be quite tender.
    • Drain the water thoroughly. Make sure that there is no excess water left in the beans, otherwise the batter might get too watery.
    • Add the soaked and well drained black eyed peas to a food processor or blender jar. Add green chilies, ginger, garlic, cilantro and salt. Grind to a coarse paste without adding any water. If the blade refuses to move, then add 1~2 tablespoons of water. The mixture should hold its shape when squeezed.
    • Heat oil for deep frying in a small wok or heavy bottomed pan on medium heat. To test the oil, add little batter to the hot oil and if it sizzles and comes to the surface, then it is ready. If it sinks to the bottom, heat the oil for a few more minutes.
    • Lightly wet your hands and take a small lime size portion of the batter. Pat it into a thick disc on the palm of your hand. Gently slide it into the hot oil, away from you.
    • Depending on the size of your pan, fry about 4~6 vadas at a time. Make sure not to crowd the pan. Fry on medium flame until vadas are golden brown on both sides. Remove with a slotted spoon onto a paper towel lined plate and repeat with the remaining batter.
    • Serve hot as is or with any chutney.

    Notes

    • Make sure that the beans are soaked very well. This determines the texture of the final vada. You should be able to poke your nail into the surface.
    • If you want to make these fritters using canned or frozen black eyed peas, then make sure to drain or thaw them well. If the batter seems too watery and you cannot form the fritters, then add 2~3 tablespoons of chickpeas flour (besan).
    • While grinding, make sure not too much water.
    • If by any chance, you end adding too much water, then add some chickpea flour to get it to right consistency.
    • While deep frying, make sure not to crowd the pan.
    • Skip onion and garlic if you want to make these for festivals.
    • If you have any leftovers, then store them in an airtight container for 1 day. Warm in a microwave or air fryer before serving.

    Nutrition

    Serving: 1Vada | Calories: 99kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 233mg | Potassium: 156mg | Fiber: 4g | Sugar: 3g | Vitamin A: 24IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Srivalli

      May 24, 2016 at 11:05 am

      Those vadas are looking so yummy Pavani, I am surprised that you haven't tasted these till now..but then remembered that these are popular in the Rayalaseema region..good that you finally made these..

      Reply
    2. Usha Rao

      May 24, 2016 at 4:00 pm

      I love these vada and yours have come out perfect.

      Reply
    3. Sarita

      May 24, 2016 at 4:23 pm

      Alasanda Vada looks delicious... Must have tasted great.

      Reply
    4. Harini-Jaya Rupanagudi

      May 24, 2016 at 9:04 pm

      We love these vadas. When I saw these at suma's space, felt very nostalgic and wanted to make them asap. But yet another reminder later I am still not there 🙂

      Reply
    5. Jayashree

      May 25, 2016 at 5:49 am

      Love the matka you've used in the pic. It is such a lovely prop.

      Reply
    6. vaishali sabnani

      May 25, 2016 at 8:41 am

      Yes , definitely a tough job Pavani..these vadas look mouthwatering..must try them soon.

      Reply
    7. Varadas Kitchen

      May 26, 2016 at 4:12 am

      Black eyed peas in vada sounds so different from the norm. They look delicious.

      Reply
    8. Gayathri's Cook Spot

      May 26, 2016 at 5:33 am

      Even I haven't tried this and when I saw Suma's post, I bookmarked it. Looking at your vadas, I am tempted to try..

      Reply
    9. sushma

      May 26, 2016 at 9:19 pm

      We just love these vada's, nice and healthy

      Reply
    10. Priya Suresh

      May 27, 2016 at 6:45 pm

      Very crispy and dangerously addictive vadas, oh god, i want to munch some rite now.

      Reply
    11. Sowmya :)

      June 01, 2016 at 7:44 am

      These look crunchy and delicious....all we need is a cup of tea!

      Reply
    12. www.annapurnaz.in

      June 02, 2016 at 6:43 am

      super Vadas. love it. Nice presentation..

      Reply
    13. Sandhya Ramakrishnan

      June 05, 2016 at 3:44 am

      I fell in love with these vadas the first time I made them. So addictive!

      Reply

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    21 shares