We usually make masala vadas with Chana dhal. This recipe is different in that I have used black eyed beans. I tasted this dish for the first time in a friend's place made by a blogger friend of mine. I got the idea to use the black eyed beans and made it my way.
Ingredients:
Black eyed beans soaked- 2 cups.( reserve some beans as whole to put in the mixture to add crunch).
Onion finely chopped - 1 medium size.
Green chillies- 3-4 nos.
Cilantro/ coriander - 5-6 sprigs.
Clove and cinnamon powder- pinch each.
Oil to deep fry.
Salt.
Method:
Soak the black eyed beans overnight and drain them completely.
Grind the beans into rough mixture, not too smooth with no or minimum water.
Chillies can be added when grinding the beans or add them chopped after grinding.
To the ground mixture, add the chopped onion, coriander, chillies, cinnamon-cloves powder , some whole beans, and the very important salt and mix well.
Make them into round vadas and deep fry them in oil till golden brown on both sides.
Use a medium flame as they get dark very soon if the oil is very hot.
Serve as is or with ketchup.
Ingredients:
Black eyed beans soaked- 2 cups.( reserve some beans as whole to put in the mixture to add crunch).
Onion finely chopped - 1 medium size.
Green chillies- 3-4 nos.
Cilantro/ coriander - 5-6 sprigs.
Clove and cinnamon powder- pinch each.
Oil to deep fry.
Salt.
Method:
Soak the black eyed beans overnight and drain them completely.
Grind the beans into rough mixture, not too smooth with no or minimum water.
Chillies can be added when grinding the beans or add them chopped after grinding.
To the ground mixture, add the chopped onion, coriander, chillies, cinnamon-cloves powder , some whole beans, and the very important salt and mix well.
Make them into round vadas and deep fry them in oil till golden brown on both sides.
Use a medium flame as they get dark very soon if the oil is very hot.
Serve as is or with ketchup.
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