Alasanda Vada

Method

1. 1

   Soak black-eyed peas: Wash 1 cup alasanda (black-eyed peas). Soak overnight in water. Drain.

2. 2

   Grind vada batter: Grind soaked black-eyed peas with 2-3 green chillies, 1-inch ginger, a pinch of asafoetida and salt to a thick, coarse batter with very little water.

3. 3

   Check batter: The batter should hold its shape — if too soft, the vadas will absorb too much oil.

4. 4

   Add aromatics: Stir in 2 tbsp finely chopped onion, 1 sprig curry leaves (chopped) and 1 tsp cumin seeds into the batter.

5. 5

   Heat oil: Pour oil in a kadai to 3-inch depth. Heat on medium.

6. 6

   Shape vadas: Wet your hands. Take a portion of batter, flatten on your palm and make a hole in the centre. Make into a doughnut shape.

7. 7

   Fry carefully: Gently slide the shaped vada off your palm into the hot oil. Fry 3-4 at a time.

8. 8

   Fry until golden: Fry on medium heat 4-5 minutes, turning once, until deep golden and crispy on both sides.

9. 9

   Drain: Remove with a slotted spoon and drain on paper.

10. 10

    Serve: Alasanda vada should be crispy outside and soft inside. Serve hot with coconut chutney and sambar.