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

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Cook Time: 20

Soaking Time:: 4

Total Time: 4 20

Course: Snack

Cuisine: andhra

Servings: Vada

Ingredients

1 cup Black eyed Peas, rinsed and drained
2~3 Green Chilies, chopped
1" Ginger piece, chopped
2~3 cloves Garlic, minced
To taste Salt
1 Medium Onion, chopped
¼ cup Cilantro, chopped
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.
1 cup Black eyed Peas, rinsed and drained
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. Stir in chopped onion and cilantro. Give another good mix.
2~3 Green Chilies, chopped, 1" Ginger piece, chopped, 2~3 cloves Garlic, minced, 1 Medium Onion, chopped, To taste Salt, ¼ cup Cilantro, chopped
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.
For Deep frying Oil
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.

Video

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

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