Crispy & Healthy Protein Rich Alasanda Vada

By Hebbars Kitchen · 180 min

Ingredients

Instructions

1. Soak the alsanda (black eyed peas) for 5 hours, then drain.
2. Put the peas into a blender jar with 3 chillies, 1 inch of ginger and 1 tsp cumin. Pulse to a coarse paste.
3. Transfer the paste to a bowl and add ½ finely chopped onion, 2 tbsp chopped spring onion, a few chopped curry leaves, 1 tsp salt, a pinch of hing and ¼ tsp chilli powder.
4. Squeeze and mix until everything is evenly combined.
5. Wet or grease your hands, take a ball-sized portion, and flatten it slightly, keeping the edges thinner than the centre.
6. Drop the vadas into hot oil over medium heat. Leave them untouched for 2 minutes, stirring occasionally, then fry on low to medium heat until golden and crunchy.
7. Drain and set aside. Keep the heat low to medium throughout, or the outside will crisp while the inside stays soft.
8. Store leftovers in an airtight container for up to 2 days.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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