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How to Make Andhra Style Alasanda Vada

Andhra Pradesh, a vibrant state in southern India, is known for its rich culinary traditions. One of the most cherished snacks from this region is Alasanda Vada, also known as black-eyed pea vadas. These deep-fried lentil fritters are crispy on the outside and soft on the inside, making them a perfect accompaniment to a cup of tea or as a starter for a festive meal. In this article, we’ll take a step-by-step look at how to prepare this delightful dish in the comfort of your own kitchen.

Ingredients

To make Andhra Style Alasanda Vada, you will need the following ingredients:

• Black-eyed peas (alasanda): 1 cup (soaked overnight)
• Onion: 1 medium-sized, finely chopped
• Green chillies: 2, finely chopped (adjust according to your spice preference)
• Ginger: 1-inch piece, grated
• Curry leaves: 8-10, chopped
• Coriander leaves: a handful, chopped
• Salt: to taste
• Rice flour: 2 tablespoons (for added crispiness)
• Baking soda: a pinch (optional, for extra fluffiness)
• Oil: for deep frying

Preparation Steps

1. Soaking the Black-eyed Peas:
   Begin by soaking the black-eyed peas in water overnight. This process hydrates the peas and makes them soft enough to blend. After soaking, drain the peas and rinse them under cold water.

2. Making the Batter:
   In a food processor or blender, add the soaked black-eyed peas and pulse until you have a coarse mixture. Be careful not to over-blend; the mixture should still have some texture. Transfer this mixture to a large mixing bowl.

3. Adding Flavour:
   To the pea mixture, add the finely chopped onion, green chillies, grated ginger, chopped curry leaves, coriander leaves, and salt. If using, add the rice flour and baking soda at this point. Mix all the ingredients thoroughly to combine.

4. Shaping the Vadas:
   Heat oil in a deep frying pan over medium heat. While the oil is heating, wet your hands and take a small portion of the mixture. Shape it into a flat disc, about half an inch thick. Repeat this process for the remaining mixture.

5. Frying the Vadas:
   Once the oil is hot (you can test it by dropping a small piece of batter into it—if it sizzles and floats to the top, the oil is ready), gently slide the shaped vadas into the oil. Fry a few at a time, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, which should take about 4-5 minutes on each side.

6. Draining Excess Oil:
   Once cooked, remove the vadas from the oil and place them on paper towels to absorb any excess oil.

7. Serving:
   Serve your Andhra Style Alasanda Vada hot with coconut chutney or a spicy pickle. They pair wonderfully with tea or coffee, making them a fantastic snack for any occasion.

Tips for Perfect Vadas

• Soaking Time: For the best results, soak the black-eyed peas overnight or for at least 8 hours. This ensures they blend easily and yield a light texture in the vadas.
• Consistency: When blending, aim for a coarse texture rather than a smooth paste. This will help your vadas stay fluffy inside.
• Oil Temperature: Maintain the oil temperature to ensure even cooking. If the oil is too hot, the vadas will burn; too cool, and they will absorb more oil and become greasy.

Conclusion

Making Andhra Style Alasanda Vada at home is a rewarding experience, bringing the warmth of southern India’s culinary culture right into your kitchen. Whether served as a snack or as part of a larger meal, these vadas are sure to impress family and friends alike with their unique flavour and delightful texture. So, roll up your sleeves, gather your ingredients, and get frying!

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