25 July, 2017
Andhra Style Bobbarlu Vada
1 cup Black Eyed Beans (Lobia), 1 Onion , chopped, 1 Green Chilli , chopped, 1/2 teaspoon Red chilli powder, 1 sprig Curry leaves , chopped, 1 inch Ginger , chopped, 4 cloves Garlic , chopped, 1 teaspoon Cumin seeds, Salt , to taste , 1 teaspoon Turmeric powder (Haldi)
- To begin making the Andhra Style Bobbarlu Vada/ Alsande Vada, soak the black eyed peas in water for at least 2 hours.
- Grind the black eyed peas in a mixer to a coarse mixture and make sure there are no peas left out as it will pop when it is frying.
- Add in all the rest of ingredients and grind it again. Add little water so that the mixture is quiet wet.
- Heat the Kuzhi paniyaram Pan and add a drop of oil to coat the pan; once the pan is well heated scoop the vada batter using a scoop spoon. Cover the pan and allow it to steam.
- You will notice the top part of the vada getting cooked. At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crisp as well.
- When you insert the back of the spoon or a knife in the center it should come out clean – this the test to check whether it is has been cooked. Continue the same process with the remaining vada batter and enjoy the healthy version of the vada’s.
- Serve the Andhra Style Bobbarlu Vada along with spicy coconut chutney and cup of chai to go along with it for your evening snack.