Saturday, January 13, 2018
January 13, 2018
Alasanda vada recipe | Lobia vada | Black eyed pea fritters
Ingredients (240 ml cup used)
2 cups of soaked alasandalu / lobia/ black eyed peas
¼ tsp turmeric
1 ½ tbsp. rice flour (optional, use if soaked Lobia for more than 4 hrs)
1 tsp ginger garlic paste
½ tsp cumin
Fistful of chopped coriander leaves
¼ cup of chopped onions (gives a very good aroma)
Oil for deep frying or for brushing over the vada for baking
How to make the recipe
Wash & soak alasandalu or lobia for 4 to 6 hours. Drain water thoroughly. Grind ½ of the lobia to a semi smooth paste (though not to coarse) and the other ½ to a coarse paste with very little water and enough salt. I used 25 ml water. Do not add too much water, else they will not turn out to be crispy.
Make sure that there are no left over whole alasandalu, they can burst while frying. If you opt for deep frying.
Mix all the other ingredients except oil.
Grease a cling wrap or a plastic sheet or a foil. Or can even grease your palm and make alasanda vada or patties and proceed further. Traditionally they are made with a hole in the center for quick and even cooking. Can even make without if you are not comfortable doing so.
If opting for deep fried alasanda vada, heat the oil till hot, medium the flame and fry these vada / patties evenly by flipping them to both the sides. Do not crowd your fry pan. Fry these till you feel they are cooked fully, usually a medium flame and frying for 3 to 4 mins wil do perfect for me, but this depends on the size of your vada. If you try this on a high flame, they can be browned faster without being cooked inside. Once fried properly, drain them on a kitchen tissue. To keep them crispy for longer time, refry them for a min.
If you like to go for the baking alasanda vada, make the vadas with a hole in the center. Preheat the oven to 220 C, place theses alasanda vada on a greased baking tray. Brush them with oil, this is done to avoid dryness and to get a crisp texture. Bake them for 12 to 15 mins on one side and for 4 to 6 mins on the other side. This depends on the size of the vadas you make.for the first side keep checking after 12 mins and the other side after 4 mins. Take care not to burn and make sure they are cooked fully.
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My name is Ravi. I am Indian Foodie. Mona lisa is my beautiful lady. We joyfully run this blog together full time (more on that below).
Being from Indian origin we have plenty of food recipe in our disposal; weather it is from South, North, East or West India. We Indian love to cook delicious food and like to share it with others. We come from a family of fantastic cooks and I’m here to share generations of Indian recipes that are homey, fresh, healthy, and family-friendly. You will lick your fingers clean after getting all our recipes, all are mouth watering recipes. We also have unique and decadent desserts from Indian origin.
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