Alasandala Vada ~ Black Eyed Peas Fritters

With the rainy season comes the season of festivals for us. And it is customary to offer goodies to God for such occasions. One such offering this season were these Vadas which were quite different in taste from the regular masala vada made with Chana Dal. In fact my mom makes these with sprouted black eyed peas mixed with a variety of vegetables. 

I have not added onions or any other vegetables like cabbage or carrot but feel free to alter the batter. I made a batch without the green chillies for the kids and they were happy to polish their share!

Ingredients -

Black Eyed Peas / Alasandalu / Bobbarlu 2 cups
Ginger 1 inch
Green Chillies 2 (or as per taste)
Curry leaves few
Coriander leaves, finely chopped 3 Tbsp
Hing/Asafoetida 1/4 tsp
Salt as needed
Oil for deep frying

Method Of Preparation - 

Soak Black eyed peas/alasandalu in adequate water for 2-3 hrs.

Drain and coarsely grind them along with ginger, salt and green chillies without adding water. Add in the chopped curry leaves, coriander leaves and hing too.

Meanwhile heat oil for deep frying in a wok/kadai.

Mix well, check for the taste and the batter is ready ! The batter should be thick and not runny.

Take lime sized batter and pat them into small discs with your fingers and gently slide them into the hot oil. Ensure that the oil is hot enough.

Continue frying these vadas in batches until the batter is done.

Serve hot with ketchup and enjoy!


Preparation Time 1 hr
Serves 7-8