Life can be really a challenge when you are alone and have planned to do certain things. Yet so many other things come up that you hardly find yourself doing them. I planned to blog this Alasanda Vada a while back, yet after two hours I found myself where I began.
is a very famous deep fried fritters from Andhra. And I have already blogged about it when Athamma made it first. I have many nostalgic memories related with Alasandallu and there is never a time that passes by that I don’t remember them when I think of Black Eyed Pea. Though Amma used to make these regularly during our childhood, I was surprised that I haven’t blogged about the way Amma makes. Of course today’s recipe is also not the actually one from what I remember but rather with a twist that she found to be quite useful
So while I contemplate on how else I will occupy myself, I will leave you to enjoy the delicious snacks I managed to click pictures.
You can also try Alasanda Carrot Vada
Soaking Time : 5 hours/ Over night
Preparation Time : 10 mins
Cooking Time : Time for deep frying
Makes – 10 small Vadas
Alasanda / Black Eyed Pea – 1 cup
Besan / Gram Flour – 1/4 cup
Onions – 1 medium
Green Chilies – 3 long
Curry leaves handful
Oil for deep frying
How to make the Alasanda Vada
Wash and soak the peas for 5 hours. Change water and grind to a coarse batter along with 1 green chilies making sure you grind with just a tbsp of water.
Remove to a bowl and add chopped onions, curry leaves, green chilies, salt and besan. Mix well to form balls.
Heat a kadai with oil and simmer when the oil is hot.
Pat down the dough as discs and gently deep fry them in oil.
I know the pictures turned out to be little more dark than I expected. Well I couldn’t really expect it to be better as it was pretty late when I clicked these pictures and there were serious treat of these disappearing. so I did the best I could.
Alasanda Vada Recipe 2 | Bobbarlu Vada | Black Eyed Peas (Lobia) Fritters