I tasted black eyed peas for the first time at my friend Suneetha’s home. The vadai’s were soft and tasted really good. She served black eyed peas vadai with capsicum tomato chutney. I got the recipe from her and tried it at home. It came out very well. I usually make medhu vadai and masaal vadai. It is nice to try something different for a change. I served the vadai with coconut chutney.
The ingredients below makes 8 vadai’s.
- Black eyed peas – 1/2 cup
- Salt – to taste
- Ginger – 1 heaping tsp, chopped
- Serrano pepper – 1 tsp, chopped
- Onion – 1/3 cup, finely chopped
- Fennel seeds – 1/4 tsp
- Hing/ Asafoetida – 6 pinches
- Curry leaves – 5 leaves
- Cilantro – few strands, chopped
- Oil – for deep frying
- Soak black eyed peas overnight or for 4 – 6 hours.
- Drain the peas and grind them together with salt, hing, ginger and serrano pepper using very little water or no water to a fine paste.
- The peas soaks up a lot of water. I did not use any water to grind the peas. You can use a wet grinder to grind if you are using more than 1/2 a cup of peas.
- Add onions, fennel seeds, hing, curry leaves and cilantro. Mix well.
- Heat oil for deep frying.
- Take a small ball of batter in your hand and flatten it into a circle. Make a hole in the middle and slide the batter gently into the oil.
- Fry the vadai’s on medium heat. They should brown slowly.
- Cook both the sides and remove the vadai’s onto a plate lined with paper towel.
- Serve hot with chutney of your choice.
I used one hand to make the vadai’s because I had to take photos as well. You can place the vadai batter in your left hand, flatten it using your right. Make a hole in the center using the index finger on your right hand. Transfer the vadai into your right hand and then slide the vadai into the hot oil gently.