Alasanda Vada Recipe | Black Eyed Peas Fritters | Alasanda Vadalu with detailed photo and video recipe. An easy, deep-fried fritter snack recipe made with black-eyed peas with a combination of herbs and spices. In other words, it is a simple and healthy extension of the popular masala dal vada with lentils replaced with black-eyed peas. It can be an excellent tea-time snack and is easily liked by all age groups, including kids.
Alasanda Vada Recipe | Black Eyed Peas Fritters | Alasanda Vadalu with step-by-step photo and video recipe. Indian cuisine is incomplete without mentioning various vada recipes used for multiple reasons. It is typically prepared with different types of lentils, but it can also be made with other ingredients. One such straightforward deep-fried snack is Alessandra vada from South Indian cuisine.
Vada recipes have always been my favourite snack recipes, and I guess they are visible in my blog post. I have posted over 20 vada recipes, but the list is not stopping. I am adding one more, and this time, I will add a healthy option of black-eyed peas. We all use it for different curries, rice, etc, but vada is unique and interesting. Alasanda Vadalu is a popular Telugu or Andhra cuisine snack and is mainly made as a tea-time snack or rice meal side dish. The best part of this Alasanda Vada snack is that it is guilt-free. Typically, whenever there is any deep-fried snack is served, it comes with the stigma of unhealthy and calories. However, this has to be one of the healthy and tasty snacks due to the use of black-eyed peas.
Furthermore, additional and essential tips, suggestions and variations to the Alasanda vada recipe. Firstly, the black-eyed peas must be soaked thoroughly before being used in the recipe. Typically, it is soaked overnight, but you may also use hot water and soak it for 4-5 hours. Secondly, do not ground the soaked peas to a smooth paste. It has to be ground roughly so the vada gets a rough and coarse texture. Lastly, deep fry these on a low to medium flame to get a crisp and rugged texture. It can be tiring, but it is the only way. Also, deep fry these in small batches, and do not overcrowd the deep frying pan.
Finally, I request you to check my other related Snacks Recipes Collection with this post on the Alasanda vada recipe. It mainly includes my other related recipes like Honey Chilli Potato Recipe – Street Style with Secret Tips, Medu Vada Recipe in Mixer Grinder, Aloo Chop Recipe, Murmura Snack Recipe, Cauliflower Pakoda Recipe, Banana Buns Recipe, Methi Pakoda Recipe, Kodubale Recipe, Pav Bhaji Recipe, Peanut Masala Recipe. Further to these, I would also like to highlight my other related recipe categories, like,
Video Recipe
Recipe Card for Alasanda Vada
Alasanda Vada Recipe | Black Eyed Peas Fritters
Ingredients
- 1 cup alsanda / black eyed peas, soaked
- 3 chilli
- 1 inch ginger
- 1 tsp cumin
- ½ onion, finely chopped
- 2 tbsp spring onion, chopped
- few curry leaves, chopped
- 1 tsp salt
- pinch hing
- ¼ tsp chilli powder
Instructions
- Firstly, soak 1 cup alsanda for 5 hours, and drain off the water.
- Transfer the alsanda into mixer jar, add 3 chilli, 1 inch ginger and 1 tsp cumin.
- Pulse and grind to a coarse paste.
- Transfer the batter to the bowl. Add ½ onion, 2 tbsp spring onion, few curry leaves, 1 tsp salt, pinch hing and ¼ tsp chilli powder.
- Squeeze and mix well, making sure everything is combined well.
- Now wet your hand or grease your hand and pinch a ball-sized mixture.
- Flatten slightly with your palm, make sure to keep the edges thin compared to the centre.
- Drop the vada into hot oil, keeping the flame on medium.
- Do not touch the vada for 2 minutes; otherwise, there is a chance for the vada to break. Stir occasionally, and fry on low to medium flame. Fry until the vada turns golden and crunchy.
- Drain off and keep aside. Make sure to fry on low to medium flame, or else the vada will turn crispy from out and remain soft from the inside.
- Finally, Alsanda Vada Recipe tastes great for up to 2 days when stored in an airtight container.
Nutrition
How to make Alasanda Vada with step-by-step Photos
- Firstly, soak 1 cup alsanda for 5 hours, and drain off the water.
- Transfer the alsanda into mixer jar, add 3 chilli, 1 inch ginger and 1 tsp cumin.
- Pulse and grind to a coarse paste.
- Transfer the batter to the bowl. Add ½ onion, 2 tbsp spring onion, few curry leaves, 1 tsp salt, pinch hing and ¼ tsp chilli powder.
- Squeeze and mix well, making sure everything is combined well.
-
Now wet your hand or grease your hand and pinch a ball-sized mixture.
-
Flatten slightly with your palm, make sure to keep the edges thin compared to the centre.
-
Drop the vada into hot oil, keeping the flame on medium.
-
Do not touch the vada for 2 minutes; otherwise, there is a chance for the vada to break. Stir occasionally, and fry on low to medium flame. Fry until the vada turns golden and crunchy.
-
Drain off and keep aside. Make sure to fry on low to medium flame, or else the vada will turn crispy from out and remain soft from the inside.
-
Finally, Alsanda Vada Recipe tastes great for up to 2 days when stored in an airtight container.
Notes
- Firstly, make sure to soak the dal well. else it will be difficult to grind.
- Also, to get extra crispiness you can add 2 tbsp rice flour to the mixture and mix well.
- Additionally, you can add palak, methi or coriander to enhance the flavour.
- Finally, Alsanda Vada Recipe tastes great when prepared spicy and crispy.