Karamani Vadai – Black eyed beans vada

Karamani Vadai – Black eyed beans vada

March 23, 2016

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Karamani Vadai |Black eyed beans vada recipe shared by Ranjani from Ranjani’s Kitchen.

Karamani Vadai - Black eyed beans vada
Author: ranjaniskitchen
Prep Time Cook Time Total Time
5 hours 5 mins 5 hours, 5 mins
Servings: 2-4
  • Karamani/black eyed beans – 1 cup
  • Big onions – 1 no
  • Ginger garlic paste – 1 tsp
  • Carrot – 1 no(optional)
  • Red chillies – 3 nos
  • 8 Curry leaves – few
  • Fennel seeds/sombhu - 1 tsp
  • Salt – as required
  • Oil – to deep fry
  1. Soak karamani in water overnight or 4 to 5 hrs.
  2. In mixer jar. Grind red chillies and fennel seeds coarsely and keep aside.
  3. In the same jar, grind karamani to coarse level along with salt.
  4. Add chopped onions, ginger garlic paste,curry leaves,carrot and coarsely grounded red chilli to it.
  5. Mix well to make patties.
  6. Heat a kadai, add enough oil to deep fry vadai.
  7. Pinch a small portion from the vada batter, and form as round patties using your palm and make a hole in centre using your finger.
  8. Put it in hot oil and deep fry in medium low flame. Fry till golden on both sides.
  9. Drain oil and place it in kitchen tissue.Serve hot with chutney or sauce.

Recipe Rating: 4 / 5

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Instead of red chilli , you can add green chillies also.

No need to grind them. Chop thinly and add it to batter.[br]While frying the vadas, keep the flame medium low to not burn the vadai.

Add handful of chopped coriander leaves if you want.

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