BM #120 Week 3 Day 1 -
This week its all about snacks here at my space. These Vadas make a wonderful addition to the tea tray and also a good idea for offering to the Lord.
I had made this for Varalakshmi Vratham of 2020. I made these just like the Alasanda Vada (Black eyed peas Vada). We loved the flavor and thanks to my MIL, we got to enjoy these.
Recipe Source MIL
Ingredients -
Ingredients -
Rajma 1 cup
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
Wash and soak Rajma in adequate water for 3-4 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 and enjoy!
Preparation Time 30 minutes + soaking time
Makes 16-18
Posts
That’s a super easy and super new recipe for me! The Vada looks really yummy, perfect pairing for a hot cup of chai!
Nice and crisp these vadas would definitely be a delicious munch! Perfect for tiffins too.
This is a new recipe to me and have some rajma in the pantry. I followed the recipe and added some onion and curry leaves too. It was a delicious breakfast for me.
Yummy, delicious snack. Love it!
Rajma vadai looks tempting harini! Lovely use of rajma, as a snack like this! My boys would definitely enjoy this crispy snack!!
Rajma vada looks so crispy and crunchy. I need to try to my kids as they are so pricky and can hide rajma and provide them.