Comments on: Black-Eyed Pea Fritters (Alasanda Vada)

by: PULSES and SPROUTS - Page 5 - IndusLadies

Fri, 08 Jan 2010 03:58:45 +0000

[…] Re: PULSES and SPROUTS custard, do you have any idea about black eyed peas beans? Eating black-eyed peas on New Year’s Day is thought to bring prosperity. Black Eyed Peas are beans which belong to Legume family, also known as Cow peas, white kidney beans or cow gram. When pressure cooked and seasoned makes a good healthy evening snack. Vellai Karamani ~ Tamil Lobhiya ~ Hindi Bobbarlu,alsandhalu ~ Telugu Alasandee ~ Kannada Vella Payaru ~ Malayalam it has lot of fiber, low in sodium, High in iron, High in magnesium, High in phosphorus, Very high in thiamin, High in zinc. note: it can be made in the same way as chole recipe. making vadas using these beans are also very tasty. if we want add other dals like chana dal and moong dal too. i am giving you the recipe link for making vadas: Mahanandi Black-Eyed Pea Fritters (Alasanda Vada) add mint it gives different taste. […]

by: Sailaja prakash

Fri, 23 Oct 2009 17:59:29 +0000

Hi Indiragaru,

Nice to know about this vada. Want to give a try.

I want to buy a food processor which will be helpful to make vada, bobbatlu etc.,

I searched in the net but there are so many models. I don’t know what is exactly suitable for my need.

Can I know the food processor which you are using with a model no.?

Thanks & Regards.

by: meera

Mon, 22 Jun 2009 18:27:11 +0000

Hi Indira,

Thanks a lot for this wonderful recipe. I tried it first time and it turned out very well. Your blog is simply superb!

meera

by: Priya

Sun, 10 May 2009 03:35:55 +0000

Indira, I tried this recipe today and it came out very well. Loved the taste of this vada. Thanks a lot for sharing this recipe with us.

by: Andrea

Thu, 03 Apr 2008 18:01:12 +0000

Hi Indira,

I tried this recipe of yours and it’s really superb, though easy too! I cooked only two vadas, since I live alone and I cannot eat more: but I put the rest of the vadas on a oven paper in the freezer, and when they’re solid I put them in a bag and fry them, frozen as they are, when I need.

Thank you for this great website, I often read it when I’m India-sick.

Andrea

by: subashini

Thu, 01 Nov 2007 21:22:47 +0000

Hi Indira,

Its great that i found your website…its simply superb …i have tired a lot of dishes from your blog.. i just love it..This vada with black-eyed beans was really the best. Thanks for your dishes …please keep popsting more new recipes…Thanks Indira!!!

by: neena

Sat, 20 Oct 2007 03:15:32 +0000

Hi
I have tried this recipe,No doubt about it , it is super super …
I am going to make it again for a party on Sunday, my question is, can i make this vada previous night,and heat it just before party . or can i fry early morning of sunday.. or should i wait like puri,to fry just before the party. .
thanks in advance..

H Neena,
This is my mother’s recipe and one of my favorites, and I am glad that you tried and liked them too.
I recommend early morning Sunday or just before the party.
Have a great party!
- Indira

by: Rashmi

Sat, 02 Jun 2007 04:53:27 +0000

Hi Indira, for past few months i have been in and out of ur blog many times…and today i tried ur black eye beans vada…it was awesome!!!!

thanks for the great recipe’s…. keep up the good work…..

by: Niru

Mon, 09 Apr 2007 20:57:02 +0000

Hi Indira, Success….I tried vadalu and they came out very well. I thought gloves meant garlic cloves instead of the spice. Friends and family enjoyed these a lot! Thank you for the great recipe, your recipes are my inspiration to try new dishes!

by: Rama

Sun, 01 Apr 2007 20:41:54 +0000

Hi Indira,

Yesterday, prepared this vada for my guests and the entire people incl. my family loved it.

Have a couple of doubts-this vada does not come out crunchy like dhal vada? Though the outside texture was little crunchy, inside, was soft. And, why holes in the middle?

I tried out preparing vada with black channa and never put hole though the result use to be crispy. So, I am curious to know the reason.

Thanks for yr excellent recipe.