Ingredients:
Basic:
Oil for frying
Black eyed peas/Alasandalu 250gms
Onions chopped- 1 cup
Green chillies chopped 2-3 tsp
Coriander leaves chopped 3 tsp
Mint/Pudina leaves-1 tsp
Curry leaves- 2 tsp.
Precooking Preparation:
Soak Blackeyed peas / Alasandalu for 4-5 hours.
Grind it into a fine paste.
TIP: Add 1-2 green chillies and salt to taste while grinding.
MAIN COOKING:
Heat oil in a pan.
Add chopped onions, green chillies, coriander , mint and curry leaves to the paste and mix well.
Take lemon size balls of ground paste and make it flat and a whole in the middle.
TIP: It should be flat on sides and whole in the centre will make it fry uniformly.
Put them in hot oil. Let it be cooked thorougly.
When they turn golden brown color, remove from heat.
TIP: Oil should be hot and on high flame while putting the batter first. This will allow it to bring together and Vada will be in good shape. For a few minutes , heat can be on medium , so that it is cooked thoroughly. Before removing from oil , heat should be more, so that oil is not absorbed by the vada.
Vada can be served with tomato sauce or mint chutney.
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