Why is it important to soak the black-eyed peas for Alasanda Vada?

Soaking the black-eyed peas for 4-6 hours or overnight softens them, making them easier to grind into the coarse paste needed for the croquettes and ensuring a tender interior.

How do I ensure the Alasanda Vada batter isn't too watery?

After soaking, thoroughly drain the black-eyed peas to remove all excess water. When grinding, do not add any additional water; the mixture should be coarse but hold its shape when squeezed.

What's the best way to fry Alasanda Vada for a crispy result?

Fry the vadas in hot oil on a medium flame, ensuring they turn golden brown on both sides. Avoid crowding the pan, frying only 4-6 at a time, to maintain oil temperature and achieve crispness.

What can I serve with these Black-Eyed Pea Croquettes?

Alasanda Vada are delicious served hot on their own, or you can pair them with your favorite chutney for an extra layer of flavor.

How should I store leftover Alasanda Vada?

For best taste and texture, Alasanda Vada are best enjoyed hot and fresh. If you have leftovers, store them in an airtight container in the refrigerator and reheat gently, perhaps in an oven or air fryer, to regain some crispness.

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Alasanda Vada: Black-Eyed Pea Croquettes
[Vegan]

Name: Alasanda Vada: Black-Eyed Pea Croquettes [Vegan]
Cook time: 20 min
Yield: 12-15
Ingredients: 1 cup black-eyed peas / alasandalu; 2-3 green chilies, chopped; 1 ginger 1" piece, chopped; 2 cloves garlic, minced; 1/4 cup cilantro, chopped; 1 medium onion, finely chopped; Salt, to taste

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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Golden brown Alasanda Vada, crispy black-eyed pea croquettes, piled on a paper towel-lined plate, ready to be served hot with a side of chutney.

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Discover more recipes with these ingredients

Alasanda Vada: Black-Eyed Pea Croquettes [Vegan]

12-15

Dairy Free

Vegan

Alasanda vada or Black-eyed pea croquettes are a traditional South Indian fried snack. They hold up their shape beautifully while frying and are crispy on the outside, and fluffy on the inside. The texture is very similar to chana dal vada but they taste a little different. Try them out!... Read More

Ingredients You Need for Alasanda Vada: Black-Eyed Pea Croquettes [Vegan]

1 cup black-eyed peas / alasandalu
2-3 green chilies, chopped
1 ginger 1" piece, chopped
2 cloves garlic, minced
1/4 cup cilantro, chopped
1 medium onion, finely chopped
Salt, to taste

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How to Prepare Alasanda Vada: Black-Eyed Pea Croquettes [Vegan]

Soak black-eyed peas for 4-6 hours or overnight.
Drain the water thoroughly making sure that there's no excess water left in the beans, otherwise the batter might get too watery.
Grind black-eyed peas along with green chilies, ginger, garlic, cilantro, and salt into a coarse paste without adding any water. The mixture should hold its shape when squeezed.
Heat oil for deep frying.
Take a small lime size portion of the batter, lightly pat it down into a disc and gently place it in the hot oil. Depending on the size of your pan, fry about 4-6 vadas at a time. Make sure not to crowd the pan.
Fry on medium flame until vadas are golden brown on both sides. Remove with a slotted spoon onto a paper towel-lined plate and repeat with the remaining batter. Serve hot as is or with chutney.