Alasande Vade

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Alasande Vade/ Cow peas Vada

Ingredients:

Split cow peas/ Alasande bele – 2.5 cups
Red onions – 2 medium size
Green chillies – 17 medium spice
Mint leaves – 1 small bunch, finely chopped
Coriander leaves – 1 small bunch, finely chopped
Ginger garlic paste – 1.5 tsp
Garam masala powder – 1 tsp
Salt as per taste
Oil for deep frying

Instructions:

        Add split cow peas in a big bowl and rinse them well with water to get rid of any dirt or dust. Soak them in water for around 5 to 8 hours. Drain the water and grind it into smooth paste using a wet grinder. Once done, dish out into a big bowl or container.

TIP 1: Using wet grinder for grinding is better than mixer grinder as the batter turns out to be fluffier and the vadas will be soft after frying.

TIP 2: Do not add any additional water while grinding. The water in the soaked grains is enough for grinding. Only if need arises use very little water. 

        In a blender add green chillies, red onions and grind coarsely. Dish it out into the bowl of cow peas batter. To this, add chopped mint and coriander leaves, salt, garam masala powder, ginger garlic paste and mix well. 


        In a deep-frying pan add sufficient oil and heat it. When the oil is hot enough reduce the flame to medium. Pick up some batter and make flat or round shape over your fingers. Using your thumb gently make a hole in the centre of the batter and drop it into the hot oil. The batter starts to sizzle and floats. Follow the same process and drop as many vadas into the hot oil as possible leaving some ample space between them for even frying. Flip them over to the other side and fry evenly. When the vadas change the colour to light brown and the bubbles reduce it means that the vadas are fried well. Dish them out into a clean and dry plate. Fry all the vadas in the same manner until all the batter is used up. Serve them hot as is or with any combination of chutneys. You may also refer to my blog or YouTube channel for a variety of chutney recipes.

         Always make these vadas fresh and consume them immediately to enjoy their taste and crispness. This is one of my favourite vadas which my granny used to make regularly whenever I used to visit them at the village during my summer vacation. Old recipes are simple to make and taste great. I wanted to pass on this recipe to my children and others. So, here is my attempt to share my memories before they are forgotten. Do try this simple recipe and let me know your comments. Enjoy these crispy hot vadas on a rainy day or during any festivities. Serve them to your family and friends. They would BINGE and you would make great memories 😊.

TIP 3: Do not store the batter for future use. Once grinded, use it immediately for making the vadas. Storing the batter for longer duration makes the vadas color dark brown on frying and wouldn’t look any appealing.

TIP 4: Once fried, consume them immediately. Do not store longer as they lose their crispness.
      


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