Desi Fiesta

A-Z Blogging Marathon

Verki Poori Recipe |Konkoni Phenori Recipe( Savoury Version)

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Verki Poori or spicy Phenori is a Konkan special snacks made in every household for diwali. This  crispy lacha poori when had with tea or coffee is a bliss. This is a perfect make ahead dish which stays good for 15 days and perfect replacement for biscuits . These snacks are slightly flavored with cumin and pepper , they are crispy from out and flaky soft from inside. I have been wanting to make them from long and here I am perfect timing to make them for my letter V. This is very similar to Padhir peni or Chiroti but a savory version. Traditionally Maida is used to make verki but you can use wheat flour if you want to avoid refined flour. I made the traditional way and it tasted so yummy.

We make rajasthani khaja for diwali this tastes very close to the Khaja expect for the texture. I didn’t have much patience to shape them perfect , it is little out of shape but they tasted so yummy and crispy. My hubby has been asking me to make Khaja every year but I never got the taste of Mil’s Khaja , Today when he tasted these he was like finally Khaja is here 😀 .. This is a perfect breakfast snack , In our home MIL used to make a big batch of khaja to distribute and she used keep some for my hubby, as khaja was his favorite breakfast. I will tell you how to eat these if you have a sweet tooth what My hubby does is in a bowl of curd put some sugar and beat it well crush some Khaja or in this case Verki Poori on it and enjoy. This is how my hubby had these as well today, they tasted so delicious with sweetened yogurt it is a filling breakfast .  They are better than biscuits and perfect tea time snack.

V for Verki Poori 

Ingredients 

  • Maida- 2 cup
  • Fine Rava – 3 tbsp
  • Ghee – 4 tbsp ( Melted)
  • Cumin seeds – 1 tsp
  • Pepper – 1 tsp
  • Salt to taste
  • Oil for Deepfrying

For Paste

  • Rice flour- 1 1/2 tbsp
  • Cornflour – 1 tbsp
  • Ghee – 2 tbsp ( melted)

Method

  • In a pan Roast cumin seeds, and pepper together for few minutes.
  • In a mortal and pestle grind them to a coarse powder.
  • In a bowl take flour and the the cumin pepper pd , salt and ghee.
  • Mix them well in the flour to form a bread crumb consistency .If you pick some flour in you fist and press them it should hold it shape and when crushed should have bread crumb consistency.
  • Add water little by little and make a stiff but pliable dough.
  • Cover and let it rest for 1/2 hour, then knead them again to form a smooth dough.
  • In another small bowl Mix in the ghee, rice flour, and corn flour. Keep it ready.
  • Divide the dough to equal size balls, flatten them and roll them using a rolling pin .
  • Do the same for rest of the flour, Place a rolled dough slather the prepared rice flour paste on it and place another rolled dough on it.
  • Do this 2 more time now 4 Rolled dough is stacked on  apply the paste on top of the rolled dough and start rolling tightly from one corner to other.
  • Cut the ends and  then cut up to 1 inch pieces from the log . Flatten the pieces with the help of your palm. Roll the each to medium size circles
  • Heat oil in a kadai or frying pan ( not smoking hot), When the oil is hot drop the rolled poori and fry them in low flame .
  • Fry them till golden brown from both sides and then remove them from oil.
  • After they come to room temperature store them in a air tight container. It stays good for 15 days.

 

4.9 from 8 reviews
Verki Poori Recipe |Konkoni Spicy Phenori Recipe
 
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Verki poori is a konkan diwali snack prepared in every household , they are perfect tea time snack or can be had for breakfast as well.
Author:
Recipe type: Breakfast Recipe
Cuisine: Konkani Cuisine
Serves: 20
Ingredients
  • Maida- 2 cup
  • Fine Rava - 3 tbsp
  • Ghee - 4 tbsp ( Melted)
  • Cumin seeds - 1 tsp
  • Pepper - 1 tsp
  • Salt to taste
  • Oil for Deepfrying
  • For Paste
  • Rice flour- 1½ tbsp
  • Cornflour - 1 tbsp
  • Ghee - 2 tbsp ( melted)
Instructions
  1. In a pan Roast cumin seeds, and pepper together for few minutes.
  2. In a mortal and pestle grind them to a coarse powder.
  3. In a bowl take flour and the the cumin pepper pd , salt and ghee.
  4. Mix them well in the flour to form a bread crumb consistency .If you pick some flour in you fist and press them it should hold it shape and when crushed should have bread crumb consistency.
  5. Add water little by little and make a stiff but pliable dough.
  6. Cover and let it rest for ½ hour, then knead them again to form a smooth dough.
  7. In another small bowl Mix in the ghee, rice flour, and corn flour. Keep it ready.
  8. Divide the dough to equal size balls, flatten them and roll them using a rolling pin .
  9. Do the same for rest of the flour, Place a rolled dough slather the prepared rice flour paste on it and place another rolled dough on it.
  10. Do this 2 more time now 4 Rolled dough is stacked on  apply the paste on top of the rolled dough and start rolling tightly from one corner to other.
  11. Cut the ends and  then cut up to 1 inch pieces . Flatten the pieces with the help of your palm. Roll the all to medium size circles
  12. Heat oil in a kadai or frying pan ( not smoking hot), When the oil is hot drop the rolled poori and fry them in low flame .
  13. Fry them till golden brown from both sides and then remove them from oil.
  14. After they come to room temperature store them in a air tight container. It stays good for 15 days.

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Gatte Ki Thiyari ( No Onion No Garlic) | Gatte Ki Thali ~ Rajasthani Gatta Recipes

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Gatte Ki sabzi is a very famous Rajasthani yogurt based curry with no veggies No onion and no garlic. Gatta is a  spiced up chickpea dough shaped like a sausage and cooked in boiling water, they are then cut and made with yogurt based gravy. Not only sabzi we make many more dishes with gatta.Like the recipe, I am going to share here, Gatte Ki thiyari is a most loved dish in my home.  I make them often and it is a delicious variety rice with nothing fancy. I still remember My mom used to make this dish for every diwali with meetha chawal. This was a diwali special menu at mom’s place. There many varieties of thiyari but gatte is thiyari is a very traditional Rajasthani dish which is made only at home.Gatta as such can be made many ways such as paneer ke gatte, aloo ke gatte, Lauki ke gatte, Atte ka gatta and many more. We use leftovers very efficiently if we have leftover rice the first thing pops up is chawal ka gatta , I have been having it from my childhood. I had some other recipe lined up for G I told my hubby but he suggested Guntur Idli, I didn’t have proper ingredients. Letter G was following me where ever I go and Then this idea popped up to make our very own gatta and some variety gatta recipes which is a regular kind of food in our home. Don’t hit me  :p again I tend to overdo I know, I tried making gatte ki thali, which Included Gatte ki sabzi ( obviously), gatte ki kadhi, Gatte ki chakri, Gatte Ki Kadhi,Gatter Ki thiyari and I also make Gatte ki Tikki.

Rajasthan is known for its culture and food, Most of the Rajasthani cuisine have yogurt added to it bcoz of the scarcity of water. People substitute yogurt to make the gravy. Most of the time there is a scarcity of veggie and fruits so they use pulse and dried veggies to make their curries. Most of the food is prepared to keep in mind it should last for days without heating. We follow a no onion no garlic and no greens diet for Paryushan parava ( Jains 8 days festival) which when it is tough to decide what to cook and gatta is an Instant option at all homes which doesn’t need soaking of pulses and can be made in a jiffy. Last month I share a No onion No garlic No green veggie Thali and everyone for Bm theme Indian Thali .  Here I am with a No onion No garlic marwari food again, As we made yogurt based gravies a lot and gattas are most loved yogurt based gravy I thought Why not I do a Gatte Ki thali for the letter G. My mom did share this recipe on Tv show we both did in pudhuyugam (konjam soru konjam varalaru) , that was proud moment for me to make her cook for TV ..Lets move on to the recipe..


G For Gatte Ki Thiyari and Gatte Ki Thali

Gatte Ki Menu

  • Gatte Ki Tikki

  • Gatte Ki Kadhi

  • Gatte Ki Sabzi

  • Gatte Ki chakri

  • Gatte Ki Thiyari

Ingredients 

For Gatta

  • Chickpeas Flour – 1 1/2 cups
  • Carom seeds/ Ajwain – 1/4 tsp
  • Oil – 1 tbsp
  • Red chilli pd – 1/2 tsp
  • Turmeric – 1/4 tsp
  • Salt to taste
  • Water as needed

For Thiyari

  • Basmasti Rice – 1 1/2 cups
  • Bay leaf – 1 No
  • Cinnamon – 1 “Inch piece
  • Cloves – 2 No
  • Cardamom – 2 No
  • Green Peas – 1/4 cup ( boiled)
  • Pomegranate – 1/2 cup
  • Ghee as needed ( to fry the nuts)
  • Cashew nuts – 2-3 No
  • Raisins – 2-3 No
  • Oil – 1 tbsp
  • Coriander Leaves – 2 tbsp ( chopped)
  • Green chillies – 2 slit
  • Red chilli pd – 1 tsp
  • Coriander pd – 1/2 tsp
  • Turmeric pd – 1/4 tsp
  • Garam Masala pd – 1/4 tsp
  • Lemon wedge

Method 

  • Wash and soak basmati rice for 15 mins and then cook them in boiling water till 75 % done.
  • Drain the water and fluff the rice.
  • In a bowl Mix chickpea flour, carom seeds, red chilli pd, turmeric powder, oil and mix them well.
  • Add little water at a time and knead it into a stiff dough.
  • Divide the dough into equal portions and form a sausage shaped elongated cylinders and keep it ready.
  • Boil water in a saucepan, once the water comes to a rolling boil drop the shaped gatta and cook them till a knife inserted comes out clean.
  • After the gattas boil in the water for 10 to 15 mins, drain the water and cut them into equal size pieces.
  • In a saucepan, heat oil add bay leaf, cardamom, cloves, cinnamon.
  • Add the cut gatta into the oil and saute them. Add red chilli pd, turmeric pd, coriander pd, garam masala.
  • Mix them well till it gets coated to the gatta, if you feel the masalas are getting burned sprinkle water if needed.
  • Add the cooked rice and mix them well, add the boiled peas as well.
  • In another pan with little oil/ghee roast the cashew and raisins. Add them to the rice as well.
  • Cover and cook the rice on low flame for 5 – 10 mins, till all the masala combine well.
  • Garnish with lots of chopped coriander, pomegranate and serve hot with lemon squeezed on top.
  • We usually have this rice with roasted papad but raita will go well too.

Notes

  • When we make this for a regular day we do add onion and garlic to this rice and it tastes yummy as well. But without onion and garlic still, it tastes the same.

5.0 from 11 reviews
Gatte Ki Thiyari ( No Onion No Garlic) | Gatte Ki Thali ~ Rajasthani Gatta Recipes
 
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Gatte Ki thiyari is a Rajasthani traditional rice variety. This NO onion and No garlic recipe is perfect for paryushan parva ( jain festival).
Author:
Recipe type: Rice Recipes
Cuisine: Rajasthani Cuisine
Serves: 3
Ingredients
For Gatta
  • Chickpeas Flour - 1½ cups
  • Carom seeds/ Ajwain - ¼ tsp
  • Oil - 1 tbsp
  • Red chilli pd - ½ tsp
  • Turmeric - ¼ tsp
  • Salt to taste
  • Water as needed
For Thiyari
  • Basmasti Rice - 1½ cups
  • Bay leaf - 1 No
  • Cinnamon - 1 "Inch piece
  • Cloves - 2 No
  • Cardamom - 2 No
  • Green Peas - ¼ cup ( boiled)
  • Pomegranate - ½ cup
  • Ghee as needed ( to fry the nuts)
  • Cashew nuts - 2-3 No
  • Raisins - 2-3 No
  • Oil - 1 tbsp
  • Coriander Leaves - 2 tbsp ( chopped)
  • Green chillies - 2 slit
  • Red chilli pd - 1 tsp
  • Coriander pd - ½ tsp
  • Turmeric pd - ¼ tsp
  • Garam Masala pd - ¼ tsp
  • Lemon wedge
Instructions
  1. Wash and soak basmati rice for 15 mins and then cook them in boiling water till 75 % done.
  2. Drain the water and fluff the rice.
  3. In a bowl Mix chickpea flour, carom seeds, red chilli pd, turmeric powder, oil and mix them well.
  4. Add little water at a time and knead it into a stiff dough.
  5. Divide the dough into equal portions and form a sausage shaped elongated cylinders and keep it ready.
  6. Boil water in a saucepan, once the water comes to a rolling boil drop the shaped gatta and cook them till a knife inserted comes out clean.
  7. After the gattas boil in the water for 10 to 15 mins, drain the water and cut them into equal size pieces.
  8. In a saucepan, heat oil add bay leaf, cardamom, cloves, cinnamon.
  9. Add the cut gatta into the oil and saute them. Add red chilli pd, turmeric pd, coriander pd, garam masala.
  10. Mix them well till it gets coated to the gatta, if you feel the masalas are getting burned sprinkle water if needed.
  11. Add the cooked rice and mix them well, add the boiled peas as well.
  12. In another pan with little oil/ghee roast the cashew and raisins. Add them to the rice as well.
  13. Cover and cook the rice on low flame for 5 - 10 mins, till all the masala combine well.
  14. Garnish with lots of chopped coriander, pomegranate and serve hot with lemon squeezed on top.
  15. We usually have this rice with roasted papad but raita will go well too.
Notes
When we make this for a regular day we do add onion and garlic to this rice and it tastes yummy as well. But without onion and garlic still, it tastes the same.

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Beach Sundal with Masala Vadai Recipe | Beach Sundal Gravy with Masal vadai

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Beach sundal gravy is an amazing street food of Tamilnadu, India. Though there are n number dry sundals we make at home my heart always ask for this street food sundal gravy. If you are traveling Chennai this is one of the must-try street food in marina beach which is one of world’s longest beach. Marina beach is the best tourist attraction, be it a national holiday or not you will find this beach always filled with people and there are street food vendors who always make hot piping food.  My mouth is salivating writing this be it molaga bhaji, raw mango sprinkled with salt and red chilli pd, Corn, Hot peanuts sundal, thengai magai sundal, beach sundal are few of the street foods you can find. Today am here to share with one such very famous street food from Chennai which is beach sundal kozhambu or beach sundal gravy. These are technically not only found in the beach’s but found all over Chennai were small vendors sell these sundal, bhajis and vadas for an evening snack. These are made with white peas / white pattani, they are perfect to indulge on a rainy day with some masal vada crushed on them and some onions sprinkled over.

This is called beach sundal because they are most popular beach snack. As a chennaite, I have tasted these sundals with masala vada a lot of times. A vendor who was a family friend used to make this sundal on the same street I lived, they always made sure to crush some masala vada , Sprinkle some onions , coriander leaves and ompodi over this yummy gravy. Whenever we felt hungry in the evening my mom used to allow us to do takeout this yummy sundal which was just 10 Rs for 2 servings and we would relish them at home . On a rainy day, it is a wonderful scene to watch those steam flying away from the hot plate of sundal on the stove, in the tea stall some hot vadas are being fried , and the mesmerizing way the tea master pours the tea from one glass to other .. I enjoy all the little things happening  on a rainy day, in this busy world we forget to enjoy those little things. Me, my lil one and hubby make sure whenever it rains we sit on our patio and enjoy the rain thoroughly. Coming back to the recipe I tried to make these pattani sundal my way and they tasted delicious with that masala vadai. I have a masal vadai already posted and here is the Pattani sundal recipe..I am doing A-Z series for the mega-marathon this month. So for my Letter B I landed on to my home state Tamilnadu.

Do checkout my yesterdays post too where I posted My Letter A.

A for Andhra Lunch Menu and A for Alasanda Vada

B for Beach Sundal Gravy

 

 Ingredients

Dried white peas / Pattani – 1 cup
Tomato – 1 no Medium (hopped)
Onion – 1 no Medium(chopped)
Ginger garlic green chillies paste – 1 tbsp
Red chilli pd – 1 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 1/2 tsp
Garam masala – 1/2 tsp
Fennel powder – 1/2 tsp
Oil – 2 tbsp
Salt to taste
For Topping
Masala Vada  (Recipe here)
Chopped Onions and Grated carrots
Chopped Coriander leaves
Ompodi

Method

  1. Soak the white pea in water overnight or 5-6 hours.
  2. You can either boil them in water or pressure cook them for 2 whistles.
    After the pressure releases drain the cooked peas .
  3. Grind onion and tomatoes in a mixture. and transfer them to a bowl.
    In a saucepan heat oil add the GGG paste saute them well.
  4. Add the onion tomato paste and saute them too till the raw smell goes off.
  5. Add the red chilli pd , turmeric pd, coriander pd, garam masala, fennel pd and mix them well.
    Cook the gravy till the oil separates and raw smell of the masala goes off.
  6. Add 1/2 of the cooked peas and some water to make the gravy thin.
  7. Let the gravy boil and combine well, add the remaining sundal and cook them for some more minutes till the consistency is slightly thick. This sundal is usually kept watery as it thickens up as it cools.
  8. Add some chopped coriander leaves and mix well.
  9. While plating don’t forget to crush some crispy vadas on the sundal gravy , some chopped onions, some coriander leaves and ompodi.

 


5.0 from 9 reviews
Beach Sundal with Masala Vadai
 
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Prep time
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Beach sundal gravy is a very popular street food made with dried white peas and is served with some crushed masala vadaion top.
Author:
Recipe type: Street Food Recipes
Cuisine: Tamilnadu Cuisine
Serves: 4
Ingredients
For Sundal Gravy
  • Dried white peas / Pattani - 1 cup
  • Tomato - 1 no Medium (hopped)
  • Onion - 1 no Medium(chopped)
  • Ginger garlic green chillies paste - 1 tbsp
  • Red chilli pd - 1 tsp
  • Turmeric pd - ¼ tsp
  • Coriander pd - ½ tsp
  • Garam masala - ½ tsp
  • Fennel powder - ½ tsp
  • Oil - 2 tbsp
  • Salt to taste
For Topping
  • Masala Vadai
  • Chopped Onions and Grated Carrots
  • Chopped Coriander leaves
  • Ompodi
Instructions
  1. Soak White peas/ Pattani overnight or for 5 to 6 hours.
  2. Drain the water and pressure cook them for 2 whistles.
  3. Grind onion and tomato to a smooth paste.
  4. In a saucepan heat oil add GGG paste and saute them well.
  5. Add the onion tomato paste and saute them for few minutes.
  6. Add Red chillipd, turmeric pd, coriander pd, garam masala, fennel pd and stir them well.
  7. Cook the gravy till the raw smell goes off and the oil separates.
  8. Add half the cooked pattani/ white peas Mix them well and add some water to make the gravy thin.
  9. Let the sundal boil well and add the rest of the sundal to the gravy.
  10. Add salt and boil the gravy well. The longer it boils it taste delicious.
  11. To plate in serve the sundal with some crushed masala vadai topped and some coriander and onion sprinkle over.

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Andhra Lunch Menu Ideas (No Onion No Garlic) | Alasanda Vada Recipe

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Today am here with a Lunch menu idea from Andhra the twist is with No onion or Garlic used. In Jain culture, we do follow no onion no garlic diet since I have already posted a jain thali last month ( with no onion no garlic)  I just wanted to try other Indian cuisine options and here I am with my first No onion no garlic meal in the series. I chose to make a hearty meal this weekend and made this Andhra special meal for our lunch. I planned 2 sides, 2 sides to go with rice, One variety rice, one starter and one fried sweet for this menu. With the ingredients available in my kitchen, I started cooking very late by 11.30 A.M and completed cooking by 1.30 P.M I was dragging like a sloth in the kitchen 😀 Oh yeah this was our Sunday meal. Sunday meals are always special as I try to cook at least 5-6 dishes in the thali, my hubby loves to try elaborate thali so I love to cook for him always.

 

We are a group of Bloggers doing mega marathon blogging this month. I am always happy and glad to participate in the blogging marathon, it is a food adventure which I and my family enjoy. I always try my best to plan my cooking ahead but it never happens, I call it adventurous for a reason as I cook on the same day or the before day of posting it is a real challenge to cook, photograph and post on the same day. I try my best to bring something new for the marathon and on my trying I have learned so many new cuisines. My hubby is so excited than me that am doing the marathon this month. On the other hand, I am getting the exam fever and so scared, wishing that I complete this marathon in a smooth way. I am doing 4 themes for this marathon so sprinkling all 4 themes in my A-Z series for 4 weeks.   I didn’t plan to make an Andhra meal, before I had another plan for the letter A but ended up making a mini thali menu again.

Andhra Pradesh Cuisine has rice and rice varieties for the main meal. The state is well known for its red chillies from guntur.I thought of including puliyohare which is an important festive food in Andhra. The puliyohare are made with green chillis in Andhra version.
The veg dishes includes Koora which is a lentil gravy, Saaru which is rasam,Pulusu is a tamarind and lentil stew, Vepudu is any kind of fry for side dish. I had shared an Andhra thali for mega marathon 4 years back for april bm again am starting the mega-marathon with an Andhra Lunch menu it was just a coincidence  :). Though Andhra and Telangana may have some recipes similar there is some difference in the ingredients used.

So here My A for Andhra Lunch Menu and A for Alasanda Vada 

Moving on to my Lunch menu :

  • Alasanda  Vada|Lobia beans Vada (Rayalaseema special)  -Appetizer 

  • Plain Rice and Puliyohare – Variety Rice

  •  Tomato paruppu- Side to go with Rice

  • Majjige Pulusu or (Saaru in karnataka)| Buttermilk rasam – side to go with Rice

  • Dondakaya Vepudu | Ivy gourd fry- Vegetable side dish

  • Kandagadda Vepudu | Yam fry-  Root vegetable side dish

  • Chandra kaanthalu  – A Festive sweet

My personal favorite was chandra kaanthalu this is very different fried sweet I have ever had with yellow moong dal. I enjoyed making them and they tasted so delicious. With only 3 simple ingredients used this sweet was my favorite and I was able add a sweet dish quickly to the menu. I saw this recipe in a Tv show and adapted the measurements according to us.

How I prepared this meal?

  1. I didn’t soak the lobia/ Black eyed peas beans (for vada) overnight so I did the quick soaking technique. Boiled some water and soaked the beans covered and rested it for about 2-3 hours till I finished my rest of the cooking.I also soaked some Moong dal for chandra kanthalu.
  2. I have a 4 stove kitchen range so it was a breeze for me still I tend to use only 2 at a time. In a pressure cooker cooked the paruppu/ Lentils and tomatoes and on the other had chopped the Dondakaya / Ivy gourd lengthwise.
  3. While I was chopping I also dry roasted some podi / powder to go in the puliyohare and a Peanut spice mix for Dondakaya.
  4. After dry roasting and chopping the veggie, I kept the dry roasted ingredients to cool and started peeling and chopping the yam.
  5. In the meantime opened the pressure cooker and mashed the dal and tomato.
  6. Made a tadka for the dal , poured it over and kept it boil for some time and continued Peeling and chopping the yam.
  7. In a pan made a tadka and threw in the Ivy gourd to saute and cook. Covered it and let it cook.
  8. In another pan filled it with water to boil and added some turmeric and salt for cooking the yam.
  9. Once the water started boiling threw in the yam for cooking and started grinding the dry roasted ingredients.
  10. Tomato paruppu was all boiled and ready, Ivy gourd was cooked so added the dry roasted peanut spice mix and sauteed it well for few mins and turned off the flame.
  11. Yam was cooked, drained the water and coated it with masala for tawa roasting.
  12. Churned some buttermilk , added some green chilli paste and prepared tadka .Keep it to boil in a low flame.
  13. Drained the Moong dal and ground it into a coarse paste. Lobia beans were soaked as well so drained and ground them too.
  14. Majjige saaru / buttermilk rasam was ready. In a saucepan kept oil to heat.
  15. At the same time drizzled oil in a tawa and started roasting the yam side by side.
  16. In a pan added some ghee and cooked the moong dal paste with constant stirring. Added some sugar and again stirred them till formed a lump. Transferred it to a greased plate and shaped them into rectangles, using a cookie cutter cut them into crescent shapes.
  17. Oil was hot fried the crescent-shaped 2 at a time. Meanwhile Chopped some cabbage , green chillies, ginger to go for the vada. Mixed all the ingredients for vada .
  18. Once I was done frying the chandra kanthalu I shaped the vadas and started frying them. Seeing me working Hubby offered me help with the dishes (I don’t use dishwasher. ) 😀 and he did the vacuum as well ( am blessed to have him beside me ).. I always love keeping my workspace clean, I try to clean while I cook so the dirty dishes don’t pile up but if I do an elaborate platter it does pile up sometimes . The OCD bug has passed to me from my hubby , he is one hygiene freak 😀 ..

I had some crazy idea of making all the Andhra dishes starting with letter A ( Letter A thali :D) but I didn’t plan well so went with this simple meal. I made sure I have at least one recipe from The Andhra menu to start with A so I chose to make this vada after googling all the possibilities as it was very similar to our very own masal vada but the only difference is making with beans. I always get tempted to add onion and garlic in any dish, this by itself is a challenge. I was skeptical about how the vadas would taste without onion so I replaced the onions with cabbage. They came out super crispy and they are perfect to indulge with spicy gravy.This vada is very popular in Rayalaseema region and is prepared with cow peas / Black eyed peas. This vada is enjoyed with some spicy gravy and traditionally chicken gravy. Some people even shape them Like medu vada , as I grounded the vada coarsely I flattened them up and fried. This vada is prepared for festivals like Sankranti, we at our home too make vada for Sankranti but this vada was a very new version for us. I always have hard time photographing a thali , it is so tough to keep everything in focus , I tried my best. Moving on to the recipe now.

Ingredients

Blacked Eyed Peas- 1 cup
Cabbage – 1/4 cup ( chopped)
Green chillies- 3 Nos
Ginger – 1 inch chopped
Fennel seeds – 1 tsp
Curry leaves – 1 sprig
Turmeric pd – a pinch
Salt to taste

Method

  1. Soak the black-eyed peas overnight or for 3-4 hours. As I said earlier I used the quick soaking method for the beans.
  2. Drain the water, and grind them coarse without adding water. Don’t get tempted to add water else your vada will have more moisture and will absorb more oil.
  3. Add chopped green chillies, ginger, cabbage, curry leaves and mix them well. As I was doing No onion No garlic theme I opted for cabbage else the traditional vadas are made with onion in them.
  4. Also add fennel seeds, Turmeric pd,salt and mix the vada batter well. Turmeric pd is optional if you are a person like me who loves the yellow inside in your vada then you can add them.
  5. Heat oil in a kadai or saucepan. Check the oil if it is hot by dropping a tiny piece of vada batter and it should sizzle up once you drop it.
  6. Divide them into equal sized balls, once the oil is hot flatten the ball in between your palm and slide them into the hot oil.You can grind the vada more and try to shape them like medu vada with a hole in the middle. As I had ground the batter a bit coarse I kept it flattened.
  7. You can fry 2-3 vadas at a time, so do the same for all the batter.Fry the vadas in medium flame as it will be uncooked from inside if you fry them in high.
  8. Serve the vada with any spicy curry or gravy. We enjoyed the vada as is but it will taste best with a spicy gravy .

 


5.0 from 12 reviews
Alasanda Vada Recipe
 
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Lobia | Blackeyed peas vada is a traditional recipe from Rayalaseema region in Andhra Pradesh. It is traditionally had with spicy gravy. Onions are added to the vada but I made them with cabbage.
Author:
Recipe type: Appetizer
Cuisine: Andhra Cuisine
Serves: 10
Ingredients
  • Blacked Eyed Peas- 1 cup
  • Cabbage - ¼ cup ( chopped)
  • Green chillies- 3 Nos
  • Ginger - 1 inch chopped
  • Fennel seeds - 1 tsp
  • Curry leaves - 1 sprig
  • Turmeric pd - a pinch
  • Salt to taste
  • Oil for frying
Instructions
  1. Soak the black-eyed peas overnight or for 3-4 hours.
  2. Drain the water, and grind them coarse without adding water.
  3. Add chopped green chillies, ginger, cabbage, curry leaves and mix them well.
  4. Also add fennel seeds, Turmeric pd,salt and mix the vada batter well.
  5. Heat oil in a kadai or saucepan.
  6. Divide them into equal sized balls, once the oil is hot flatten the ball in between your palm and slide them into the hot oil.
  7. You can fry 2-3 vadas at a time, so do the same for all the batter.
  8. Serve the vada with any spicy curry or gravy.

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