Alasanda Vada - Vada With Cowpeas / Bobbarlu

ALASANDA VADA made with Alasandalu / Bobbarlu / Cowpeas. Making Vadas using Alasandalu is very famous in my native place. As Kurnool district in Andhra Pradesh has very less rain fall, Alasandalu (Cowpeas), a drought resistant legume is highly cultivated there. Cowpeas are a very healthy bean variety rich in nutrients, vitamins, have very less calories and low cholesterol and contain rich anti-oxidant compounds. We prepare Guggillu, Vadalu using these Alasandalu. Usually they are available in black and white colours. Today I am using white coloured Cowpeas.

Vada is a traditional, South Indian Breakfast dish that can be eaten in the morning or evening as a tiffin or any time. Vada is regularly prepared using Urad dal and chana dal also. But Alasanda Vada is very famous in Rayalaseema area.

Today let me share the making of delicious, super tasty ALASANDA VADA with you all. First I have taken whole Alasandalu (Cowpeas), have split them to 'Dal' using a traditional Stone grinder (Tiragali). Later removed all the skins, soaked this dal in water for about 4 hours. Later drained all the water and dried them under fan for 30 min. When they got moisture free, I have added to a wet grinder, added a spoon of finely chopped ginger and ground to make a coarse paste. Added very little water to make the wet grinder rotate freely. Taken out the batter and made a paste of green chillies, curry leaves and coriander leaves and salt. Now mixed them well adding cooking soda, finely chopped onion till all the ingredients all incorporated well with the batter. Now wet the hands and taken small amount of batter, made vada, kept a hole in the middle and dropped in the hot oil. Fried both sides on medium flame till the vadas turn into golden colour. Now delicious Alasanda Vadas are ready to serve. They are crunchy outside, soft and spongy inside. You can taste them directly or you can eat them along with Coconut chutney or Sambar.

500 grams Alasandalu (Bobbarlu / Cowpeas)
Little water
1 tsp Ginger (finely chopped)
4 Green chillies
Salt to taste
Curry Leaves
Coriander leaves
1/4 tsp Cooking Soda
3/4 cup Onion (finely chopped)
Oil for deep fry
Take Alasandalu (split & peeled) and soak in water for 4 hours.
Drain all the water and dry under fan for 30 min.
Add them to grind in a wet grinder.
Add finely chopped ginger and grind to make coarse paste .Add green chillies, curry leaves, coriander leaves and salt to taste and make a paste.
Add cooking soda, finely chopped onion and mix well with the batter.
Heat oil in a Kadai for deep fry.
Wet your hands, take a small amount of batter, make a vada. Wet your finger and make a hole in the middle of vada. Drop in the hot oil and deep fry both side on medium flame.
Stir occasionally and deep fry till they turn into golden colour. Dish out and serve.
1) Do not add more water. The batter must be in thick consistency. 2) Try to use wet grinder for grinding the cowpeas for a great taste.