Alasanda is a Telugu word for black eyed peas. These are also known as lobia in Hindi and are used to make curry, stir fries, sundal and many other dishes. Black eyed peas are high in protein, fiber and essential nutrients. These are highly used in rural India, where they are cultivated.
Alasanda Vada
These Alasanda Vada are very easy and quick to make like the Masala vada, if you have soaked lentils. The lentils need only a moderate soak of 4 hours and is best not to oversoak them. Oversoaked lentils sometimes soak up oil, so a little amount of rice flour can be added to the batter. Bobbarlu vada can be eaten with a Chutney of choice or as a side with flavored rice dishes like lemon rice, mint rice, curd rice or tamarind rice. In some regions, these are eaten with Chicken Curry, especially during Sankranti. The preparation to make these vadas start with soaking the lentils for 4 hours, later they are ground to a coarse paste and mixed with onions, ginger, garlic, chopped coriander leaves, cumin and salt. This mixture is shaped to patties and deep fried in hot oil until crisp. For a healthier option you can also air fry or bake these vadas. It is so much convenient to make these anytime because the batter can be made ahead & refrigerated. Just add the onions later when you are about to make the vadas. The batter keeps good for 2 to 3 days. I usually keep the left over batter in the fridge and air fry or bake the alasanda vada later on the subsequent days. More Vada RecipesMedu vadaSabudana VadaMasala vadaDal vada
How to Make Alasanda Vada (Stepwise photos)
Preparation
Add 1 cup alasandalu to a large pot and rinse them well thrice. Pour fresh water and soak them for 4 hours. Drain the water and rinse them well under running water. Drain to a colander. Add them to a grinder along with ⅓ teaspoon salt and ¼ teaspoon turmeric. If you do not have ginger garlic paste, you may add ½ inch peeled ginger and 3 garlic cloves. I had the paste ready so I added it later. Grind to a coarse paste, splashing water only if required. Shape little batter to vada and check if they bind well and hold shape. If it doesn’t bind add some of the batter to the grinder back and blend to smooth paste. Later mix well, this way the vada will bind well. These are the ingredients you will add now. ¼ cup chopped onions, ¼ cup coriander leaves, 1 teaspoon cumin, 2 chopped green chiles and 1½ tablespoons rice flour (optional). I felt my lentils were a bit oversoaked so I used some flour. Give a good mix. Taste test and add more salt if required.
Shape Alasanda vada
Heat oil in a kadai on a medium heat. Meanwhile grease a cling wrap or a parchment paper. Take small portions of the batter and roll them to balls. Flatten slightly to make thick vadas. Test if the oil is hot by adding a small portion of the batter to the oil. They should sizzle and rise to the surface without turning brown. If the batter sinks, it means the oil is not hot yet. Heat it a little longer. Gently lift the sheet and transfer the vada to your greased fingers. Gently drop them to the hot oil. Do not crowd the kadai with a lot of vadas. Add only as many as your pan and oil can accommodate. Do not touch them for 3 mins, later turn them to the other side with a slotted spoon. Fry the alasanda vada on a medium heat until golden and crisp. Remove to a cooling rack or a steel colander. To fry the next batch of vadas make sure the oil is hot but not smoking hot. Serve alasanda vada hot with coconut chutney. Related Recipes
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