Sunday, 16 January 2011

Alasanda vada / Bobbarlu / Blackeye Pea itters

 Alasanda vada / Blackeye pea fritters

These are the famous vadas prepared at Rayalaseema especially during Sankranthi festival. In  Raayalaseema they are usually served with chicken curry. They are eaten dunked in Chicken gravy. You can also eat them with vegetable gravy curries like potato kurma or Mushroom curry. You can also eat with rasam.

Split black-eye peas - 2 cups
Green Chillies - 6-8
Onion - 1 large - Chopped into small pieces
Ginger - 1 inch piece
Corriander - Chopped
Oil - to deep fry

 Blach eye split peas

Soak 2 cups of black-eyed peas (Alasandalu) in water for overnight. They will get doubled after few hours, so choose a big vessel for soaking. In the morning, drain the water and pat the peas to get dry using a cotton cloth.

Grind the blackeye peas, ginger, and green chillies into coarse batter in a food processor or mixer without adding water. Remove the batter to a vessel and just before preparing the vadas add salt and onion pieces. If you add salt and onion in the begining itself, then the batter will become watery and absorbs more oil. The batter must be solid enough to hold the vada shape. You can use your hands or small cotton cloth or even plastic bag to make vadas. 

I normal prepare them using plastic bag. Take small amount of batter in a ball shape, put that ball on the plastic bag and flatten it lightly using your fingers and make a hole in the middle. Take into the hand and drop gently into hot oil from the side of kadai / pan.

In batches, deep fry them in hot oil, turning them until they are golden-brown on both sides. Takes approximately 5 to 10 minutes, each batch.

Serve them hot with  chicken curry or any veg curry.

Alasanda vada with chicken gravy

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