Black Eyed Peas Masala Vadas Recipe
Masala Vada or the ambode as known is karnataka is a savoury lentil fritter generally made using channa dal. This recipe uses Black eyed peas and sweet corn and takes this vada to the next level. You can make this yummy vada guilt free by baking it in the oven or even the appe pan, it would still yield a crispy exterior with a moist interior. You can even add mustard, curry leaves , green chilli and onion tadka to yogurt and soak these vadas in it and top it off with chopped coriander, Makes for a delightful variation of the snack.
Serve Black Eyed Peas Masala Vadas with South Indian Coconut Chutney or Tomato Garlic Chutney on a rainy day.
If you like this recipe, you can also try other similar vada recipes such as
20 M
30 M
50 M
4 Servings
Ingredients
- 1 cup Black Eyed Beans (Lobia) , soaked for at least 4 hours
- 1/3 cup Sweet corn , crushed
- 20 Curry leaves , torn
- 1/4 cup Coriander (Dhania) Leaves , chopped
- 2 tablespoons Mint Leaves (Pudina) , chopped
- 5 Green Chillies
- 1 inch Ginger
- 1/4 cup Dry coconut (kopra) , chopped (optional)
- 1/4 teaspoon Asafoetida (hing)
- 2 tablespoons Sesame seeds (Til seeds)
- 1 Onion , finely chopped
- Salt , to taste
- Oil , to deep fry
How to make Black Eyed Peas Masala Vadas Recipe
To begin making the Black Eyed Peas Masala Vadas recipe, strain the water from the lobhia using a colander and pat dry to remove as much moisture as possible.
In a mixer jar add green chillies, ginger, salt, asafoetida and 2 tablespoons of the lobhia and grind and add this into a mixing bowl.
Now add the remaining Lobhia into the mixer jar and grind coarsely, add to the mixing bowl.
Squeeze out extra moisture from the crushed corn and add it into the mixing bowl.
Add all the remaining ingredients into the mixing bowl. Combine everything and taste to adjust seasoning.
Shape the mixture into vadas and deep fry until golden in a deep fry pan. Make sure to cook on a medium to high flame so that its cooked through.
If the vada mixture is very moist it could absorb lots of oil, the trick is to pat the vadas on a clean dry towel so it absorbs excess moisture.
Then transfer them to your hands and drop them gently into the oil to fry, this way you will get crispy non greasy vadas.
Serve Black Eyed Peas Masala Vadas with South Indian Coconut Chutney or Tomato Garlic Chutney on a rainy day.
