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Crispy, savory fritters made from black-eyed peas, a popular tea-time snack from Andhra Pradesh. These vadas are delightfully crunchy on the outside and soft inside, perfect with coconut or ginger chutney.
Soak and Drain the Peas
Grind the Batter
Prepare the Vada Mixture
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Crispy, savory fritters made from black-eyed peas, a popular tea-time snack from Andhra Pradesh. These vadas are delightfully crunchy on the outside and soft inside, perfect with coconut or ginger chutney.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 246.29 calories per serving with 7.41g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape and Fry the Vadas
Serve
Add 1/4 cup of finely chopped dill leaves (sabbasige soppu) or spinach to the batter for a fresh, aromatic flavor.
Increase the number of green chilies or add 1/2 teaspoon of red chili powder to the mixture for extra heat.
For a version suitable for festivals or if you prefer, you can omit the onions. The vada will still be delicious with a more prominent lentil flavor.
Black-eyed peas are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content from the peas aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Black-eyed peas are rich in folate (Vitamin B9), a crucial nutrient for DNA synthesis and cell growth, making it particularly important during pregnancy.
Alasanda Vada is a source of plant-based protein and fiber from the black-eyed peas. However, since it is deep-fried, it is high in calories and fat. It's best enjoyed in moderation as a treat.
One serving of four Alasanda Vadas contains approximately 220-240 calories, primarily from the black-eyed peas and the oil absorbed during frying.
This usually happens for two reasons: the batter is too watery, or the oil temperature is too low. Ensure your batter is thick and that you fry the vadas in medium-hot oil.
Yes, you can. For an air-fried version, shape the vadas, brush them lightly with oil, and air fry at 180°C (350°F) for 15-20 minutes, flipping halfway through, until golden and crisp. The texture will be less traditional but still delicious.
If your batter is too thin, you can thicken it by adding 1-2 tablespoons of rice flour or gram flour (besan). Add one tablespoon at a time and mix until you reach the desired thick, paste-like consistency.
Store leftover vadas in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven or an air fryer for 5-7 minutes to regain their crispiness. Avoid microwaving, as it will make them soggy.