The only time consuming part of this fritter recipe is the soaking of black-eyed peas. Everything else takes just a few minutes. Make these as an appetizer for a party or as an afternoon snack and enjoy them hot!!
About the Recipe
Who doesn’t like deep fried treats, I sure do. I love these easy to make Instant vada or these spicy and delicious stuffed bread pakoda. Anything that is crispy is a hot favorite in my home. But I rarely make them, only when it is a festival or other special occasion. These alasanda vada aka lobia vada or bobbarla garelu or alasande vada are a delicious South Indian snack. Alasandalu vadalu are a popular street food from Rayalaseema region. They are very easy to make at home as well. Fritters made with black eyed peas are quite popular around the world. I have a Brazilian version of these called Acarajé. But this South Indian version is very different from those. The texture of these alasanda vada is very similar to that of chana dal vada but they taste more earthy. They hold their shape while deep frying and come out crispy on the outside and fluffy inside.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make these bobbarla garelu recipe:
Dry black-eyed peas aka alasandalu or lobia ~ we need beans that are soaked for at least 3~4 hours or overnight for the best texture of the fritter. Onion Ginger Garlic Green chilies Cilantro Salt
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here’s is step by step instructions to make alasanda vada recipe:
Prepare the vada batter
Start by soaking the black-eyed peas for at least 3~4 hours or overnight. Drain the water thoroughly. Make sure that there is no excess water left in the beans, otherwise the batter might get too watery. Add the soaked and well drained black eyed peas to a food processor or blender jar. Add green chilies, ginger, garlic, cilantro and salt. Grind to a coarse paste without adding any water. If the blade refuses to move, then add 1~2 tablespoons of water. The mixture should hold its shape when squeezed. Stir in chopped onion and mix well to combine.
Make the vada
Heat oil for deep frying in a small wok or heavy bottomed pan on medium heat. To test the oil, add little batter to the hot oil and if it sizzles and comes to the surface, then it is ready. If it sinks to the bottom, heat the oil for a few more minutes. Lightly wet your hands and take a small lime size portion of the batter. Pat it into a thick disc on the palm of your hand. Gently slide it into the hot oil, away from you. Depending on the size of your pan, fry about 4~6 vadas at a time. Make sure not to crowd the pan. Fry on medium flame until vadas are golden brown on both sides. Remove with a slotted spoon onto a paper towel lined plate and repeat with the remaining batter. Serve hot as is or with a chutney.
Tips
Make sure that the beans are soaked very well. This determines the texture of the final vada. You should be able to poke your nail into the surface. If you want to make these fritters using canned or frozen black eyed peas, then make sure to drain or thaw them well. If the batter seems too watery and you cannot form the fritters, then add 2~3 tablespoons of chickpeas flour (besan). While grinding, make sure not too much water. If by any chance, you end adding too much water, then add some chickpea flour to get it to right consistency. While deep frying, make sure not to crowd the pan. Skip onion and garlic if you want to make these for festivals. If you have any leftovers, then store them in an airtight container for 1 day. Warm in a microwave or air fryer before serving.
You might also like
Here are a few more Indian bean dishes that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
