Tuesday, April 20, 2010

Black Chick-Pea Vada / Alasandala Vada

I came to know about these vadas from Indira. I liked them very much. I felt they are much more easier and better than regular medu vadas.

Makes: 30-32 Vadas


• 2 cups of Black Eyed Peas /Alasandalu
• 2 cups of chopped onions / 1 big onon
• 1 Tblsn of roughly chopped green chilies
• 1 ½ Tblsn of roughly chopped ginger
• Salt to taste
• Oil to deep fry


Clean and soak 2 cups of black eyed peas in plenty water for 4 - 6 hrs.


1. Drain the water from soaked black-eyed peas and grind it to a coarse paste by adding green chilies, ginger & salt without adding water. (If you are not able to grind just sprinkle little water / 1 tsp – Tblsn of water) (But grinding this is much more easier than normal regular vada.) Mix the ground batter well.

2. Add chopped onions and mix well.

3. Heat oil for deep frying the vadas.

4. (Wash both of your hands and wipe them with a dry cloth.) Take a small amount of ground batter. Flip over lightly in air to make smooth round ball. Put that smooth round ball on your left palm. Pat on it gently to make it flatten. Make a hole at the center of it. And drop gently in the heat oil.

5. Fry it on medium heat so that it will be well cooked. Fry both sides till golden brown. Remove from oil.

6. Serve hot with coconut chutney.

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