From the recipe box
Alasandha Vada (Air Fryer Black-Eyed Pea Fritters)
Chaat, vadas, and snackable plates to open a meal or carry to the couch.
- Protein
- Black-Eyed Peas
- Meal format
- Appetizers & Chaats
- Base
- Snack plate
Onion
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 18 mins
- Total
- 28 mins
- Serves
- 4
Vada Batter
- 1 cupblack-eyed peas (alasandalu), soaked for 4-5 hours and drained
- 2-3green chilies
- ½ inchginger
- ½ teaspoonsalt
- 2 tablespoonsrice flour
- About ¼ cupwater, added gradually
- ¼ cupfinely chopped onion
- for lightly drizzlingOil
Notes & Tips
- Black-eyed peas make these vadas hearty, protein-rich, and naturally creamy on the inside while becoming crisp on the outside.
- The batter should be thick enough to hold its shape without spreading. Add water slowly, as soaked peas already contain moisture.
- Chopped onions are optional but add sweetness and a nice crunch.
- For an even crispier exterior, lightly brush or drizzle the vadas with oil before the second round of air frying.
- These vadas are delicious as an evening snack or served with sambar rice, curd rice, or your favorite chutney.
- These can be deep fried for special occasions for enhanced taste and presentation!
Step by step
Method
- 01
Soak the black-eyed peas for 4-5 hours. Drain well before using.
- 02
Add the soaked peas, green chilies, ginger, and salt to a food processor. Pulse until you have a coarse, almost paste-like mixture.
- 03
Add the rice flour and pulse again.
- 04
Gradually add water until the mixture comes together into a thick dough-like consistency. If it becomes too loose, mix in a little more rice flour.
- 05
Fold in the chopped onions if using.
- 06
Shape the mixture into small patties or traditional vadas with a hole in the center.
- 07
Arrange the vadas in the air fryer basket, leaving a little space between each one.
- 08
Air fry at 375°F (190°C) for 12 minutes.
- 09
Flip the vadas, lightly drizzle with oil if desired, and air fry for another 6 minutes, or until golden brown and crisp.
- 10
Serve hot with chutney, sambar, or alongside rice.
