Alasanda Vada Recipe

Cooking Directions

• STEP 1.Soak black-eyed peas in water overnight and drain.
• STEP 2.Grind the soaked peas with ginger, green chilies, and curry leaves to a coarse paste.
• STEP 3.Add chopped onions, coriander leaves, cumin seeds, and salt to the paste and mix well.
• STEP 4.Heat oil in a deep pan for frying.
• STEP 5.Take small portions of the mixture and shape them into flat patties.
• STEP 6.Carefully drop the patties into the hot oil and fry until golden brown and crispy.
• STEP 7.Remove the vadas from the oil and drain excess oil on a paper towel.
• STEP 8.Serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure to soak the black-eyed peas overnight to ensure they are soft and easy to grind.
• You can adjust the spiciness of the vada by adding more or fewer green chilies.
• For extra flavor, you can add grated coconut or chopped mint leaves to the vada mixture.
• To make the vadas healthier, you can shallow fry them instead of deep-frying.
• Leftover vadas can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Serve the alasanda vada hot as a snack or appetizer.
• They can be served with coconut chutney, sambar, or any other dipping sauce of your choice.
• Leftover vadas can be reheated in a preheated oven or air fryer for a few minutes.
• You can also enjoy them as a filling in sandwiches or wraps.