Black Eyed Peas Masala Vadas Recipe
Elevating a classic snack with a delightful twist, bringing together rich flavors and healthy ingredients for an unforgettable experience.
Masala Vada, also known as Ambode in Karnataka, is a beloved savory fritter traditionally made using channa dal. However, this recipe takes it to the next level by using Black Eyed Peas (Lobia) and sweet corn, adding layers of texture and flavor. These crispy, golden fritters are a perfect snack for any occasion, and can be prepared guilt-free by baking them in the oven or cooking them in an appe pan. The result is a deliciously crispy exterior with a moist and flavorful interior.
For an added variation, try soaking the fried vadas in a yogurt mix flavored with mustard, curry leaves, green chili, and onion tadka. Garnish with chopped coriander for a refreshing twist. Whether served on a rainy day with chutney or as a festive snack, Black Eyed Peas Masala Vadas are sure to delight.
Cuisine: Karnataka
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia) | 1 cup (soaked for at least 4 hours) |
| Sweet Corn | 1/3 cup (crushed) |
| Curry Leaves | 20 (torn) |
| Coriander (Dhania) Leaves | 1/4 cup (chopped) |
| Mint Leaves (Pudina) | 2 tablespoons (chopped) |
| Green Chillies | 5 (finely chopped) |
| Ginger | 1 inch (grated) |
| Dry Coconut (Kopra) | 1/4 cup (chopped, optional) |
| Asafoetida (Hing) | 1/4 teaspoon |
| Sesame Seeds (Til) | 2 tablespoons |
| Onion | 1 (finely chopped) |
| Salt | To taste |
| Oil | For deep frying |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Instructions
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Prepare the Black Eyed Beans: Start by straining the soaked Black Eyed Beans (Lobia) through a colander. Pat the beans dry with a clean towel to remove excess moisture. This step is crucial to ensure the vadas fry crisply and do not absorb too much oil.
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Grind the Ingredients: In a mixer jar, add green chilies, ginger, salt, asafoetida, and 2 tablespoons of the Black Eyed Beans. Grind these ingredients into a smooth paste and transfer it into a mixing bowl.
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Coarsely Grind the Remaining Beans: Add the remaining Black Eyed Beans into the mixer jar and pulse until you get a coarse mixture. Add this to the mixing bowl with the smooth paste.
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Add the Sweet Corn and Other Ingredients: Squeeze out any extra moisture from the crushed sweet corn and add it to the mixture. Then, add curry leaves, coriander leaves, mint leaves, dry coconut (if using), sesame seeds, and chopped onion. Mix everything thoroughly to combine. Taste the mixture and adjust the seasoning, adding more salt if needed.
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Shape the Vadas: Once the mixture is well combined, shape it into small round vadas (fritters). Ensure that the vadas are not too moist, as excess moisture will make them absorb more oil when frying. If necessary, pat the vadas gently on a dry towel to remove excess moisture.
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Fry the Vadas: Heat oil in a deep frying pan on medium-high heat. Once the oil is hot, gently drop the vadas into the oil. Fry them in batches to avoid overcrowding the pan. Fry the vadas until they turn golden brown and crispy on the outside. Ensure that they are cooked thoroughly on the inside by adjusting the heat as needed.
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Draining Excess Oil: After frying, transfer the vadas onto a clean towel to absorb any excess oil. This will help achieve crispy, non-greasy vadas.
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Serving Suggestions: Serve the Black Eyed Peas Masala Vadas hot with a side of South Indian Coconut Chutney or Tomato Garlic Chutney. They are perfect for enjoying on a rainy day, adding warmth and flavor to your meal.
Allergen Information
- Contains: Sesame seeds, peanuts (if present in the chutney)
- May Contain Traces of: Nuts or dairy depending on chutney accompaniment
- Gluten-Free: Yes (when served without wheat-based accompaniments)
Dietary Preferences
- Vegetarian
- Vegan: Can be made vegan by using non-dairy chutneys
- Dairy-Free: Yes (if served with dairy-free chutney)
- Nut-Free: Substitute sesame seeds with sunflower seeds for nut-free versions
Tips for the Perfect Vada
- Moisture Control: The key to achieving crispy vadas is to control the moisture in the mixture. Always ensure to squeeze out any excess moisture from ingredients like sweet corn and Black Eyed Beans before mixing.
- Frying Temperature: Fry the vadas on medium-high heat to ensure that they cook evenly and have a crispy exterior without being greasy. If the oil is too hot, the vadas will brown too quickly on the outside while remaining raw inside.
- Alternative Cooking Method: If you prefer a healthier version, you can bake the vadas at 350°F (175°C) for about 20-25 minutes or cook them in an appe pan. This method still yields a crispy texture with a moist interior.
Conclusion
Black Eyed Peas Masala Vadas offer a delightful variation to the classic Karnataka snack, combining the richness of Black Eyed Beans with sweet corn and aromatic spices. Whether you opt for deep frying or baking, these vadas promise a crispy, flavorful bite every time. Pair them with a chutney for a complete and satisfying snack experience. Perfect for any occasion, from casual evenings to festive gatherings, these vadas are sure to win the hearts of all who try them!
Enjoy the vibrant flavors of Karnataka in every bite!
