>> Wednesday, November 4, 2015
Though these vadas have always been part of our cooking, I got more exposed to it only after marriage. The first time I went to my in laws place, I saw Athamma making a huge batch of these vadas and later this continued in my home as well. As I was planning for a festival menu, I thought I will make this. little differently than our regular method.
Thatta Payaru / Alasandalu - 1 cup
Red Chillies - 2
Green Chilies - 1 big
Cumin seeds - 1 tsp
Onion, finely chopped - 1 big
Salt to taste
Crushed Garlic - 2 -3 cloves
Mint Leaves – few
Curry Leaves - handful finely chopped
Coriander leaves handful chopped
Oil for deep frying
How to make the Vadai
Wash and soak the Black eyed peas in twrice the amount of water overnight. Next moring change the water couple of times and drain well.
Take the peas in a mixer, add chopped red chilies, salt and grind to a coarse batter.
Transfer to a bowl. Add finely chopped onions, crushed garlic, chopped green chilies, cumin seeds, chopped curry leaves, mint leaves and coriander leaves.
Heat a Kadai with oil for deep frying. Simmer once its hot.
Meanwhile remove small balls of batter, pat it down, make a hole in the center and gently slide into hot oil. You can use a plastic sheet to make the discs, or your palms to make. Just remember it should be wet but not with too much water.
Cook on both sides of the vada and drain them to a kitchen towel.
Serve hot with coconut chutney.
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