Alasanda Vada

Instructions

1. 1

   Soak and Drain the Peas

   • Rinse the black-eyed peas under cold running water.
   • Place them in a large bowl and cover with at least 3-4 inches of water. Let them soak for 4 hours. Do not oversoak, as it can make the vadas oily.
   • After soaking, drain the peas completely in a colander. Let them sit for 10-15 minutes to allow all excess water to drip away. This step is crucial for a thick batter.
2. 2

   Grind the Batter

   • Transfer the drained peas to a food processor or a heavy-duty blender.
   • Pulse a few times to break them down. Grind into a thick, coarse paste. The texture should be grainy, not smooth, which gives the vada its characteristic crunch.
   • Avoid adding water. If absolutely necessary for grinding, add 1-2 teaspoons at a time, just enough to get the blades moving.
3. 3

   Prepare the Vada Mixture

   • Scrape the ground paste into a large mixing bowl.
   • Add the finely chopped onion, green chilies, ginger, cumin seeds, chopped coriander leaves, salt, and optional rice flour.
   • Mix everything thoroughly with your hands until well combined. Do not overmix.
4. 4

   Shape and Fry the Vadas

   • Heat oil in a kadai or deep pan over medium flame. To test the oil, drop a tiny speck of batter; it should sizzle and rise to the top without browning too quickly.
   • Lightly wet your palms with water to prevent the batter from sticking. Take a lemon-sized portion of the mixture.
   • Flatten it on your palm into a disc about 2-3 inches in diameter and about 1/2 inch thick.
   • Carefully slide the vada into the hot oil from the side of the pan. Fry 3-4 vadas at a time to avoid overcrowding.
   • Fry for about 3-4 minutes on the first side until it's golden and crisp. Flip gently and fry for another 3-4 minutes on the other side until evenly golden brown.
   • Once cooked, remove the vadas with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Alasanda Vadas immediately while they are hot and crispy.
   • They pair excellently with coconut chutney, ginger chutney (allam pachadi), or a simple tomato ketchup.