So for the first day, I made these Alasanda vada aka blackeyed peas vada from Suma. I actually made it right after she posted it on her blog. I had some oil leftover from frying these nimki and so I decided to use it wisely and make these yummy vada.
I've heard a lot about these black eyed peas vada but never tasted them before. The texture is very similar to chana dal vada but they taste a little different. They held up their shape beautifully while frying and came out crispy on the outside and fluffy inside. Thanks to Suma, now I've added a new vada to my repertoire.Recipe from Suma's Veggie Platter:
Alasanda Vada Ingredients:
- 1cup Black eyed Peas/ Alasandalu
- 2~3 Green Chilies, chopped
- 1" Ginger piece, chopped
- 2 Garlic cloves, minced
- ¼cup Cilantro, chopped
- 1 Medium Onion, finely chopped
- To taste Salt
- Soak black eyed peas for 4~6 hours or overnight.
- Drain the water thoroughly making sure that there's no excess water left in the beans, otherwise the batter might get too watery.
- Grind black eyed peas along with green chilies, ginger, garlic, cilantro and salt into a coarse paste without adding any water. The mixture should hold its shape when squeezed.
- Heat oil for deep frying.
- Take a small lime size portion of the batter, lightly pat it down into a disc and gently place it in the hot oil. 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 a chutney.
Lets check out what my fellow marathoners have cooked today for BM# 64.
