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Tuesday, May 17, 2016

karamani-vadai
Karamani / Lobia / black eyed beas made as a delicious evening snack – vadai (fritters) just the way you make masala vada. I had a request to post karamani recipes from one of my regular, loyal follower of my blog. She is a very thoughtful reader, showing her support to my blog too always. So gifted to get such readers just through this blogBlushing. I am posting very late, but better be late than never right?  So, found this one very tempting and tried. You can keep it simple just by following the same way you make masala vada, replacing chana dal with karamani. You can check my karamani kuzhambu and karamani sundal. Check out my Vazhai poo vadaiKeera vadaiMasala vadaiCabbage vadai , Thavala vadai 
lobia-vada-recipe

How to make karamani vadai full video


Karamani vadai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 5 hrs soaking time + 20 minutes  |  Cook time: 20 mins   Makes: 12

Click here for cup measurements

Ingredients

Black eyed peas / Karamani – 1 cup

Onion – 2

Salt – as needed

Cumin seeds / Fennel seeds – 1 tsp

Mint leaves & coriander leaves, chopped finely – 2 tbsp

Curry leaves – 1 sprig

Oil to deep fry

Green chilli – 4

Garlic – 5 flakes

Ginger – 1 inch piece

Cinnamon – 1 small piece

Cardamom – 1

Clove – 1


* You can replace ginger, garlic with ginger garlic paste 1 tsp and cinnamon, cardamom, clove with 3/4 tsp garam masala powder

Method

  1. Soak karamani for min 5 hrs. Grind green chilli, garlic, ginger, cinnamon, clove, cardamom, salt to a fine paste in a mixer smoothly with very little water or no water.
  2. 1-grind
  3. Add completely drained karamani in two batches to the blender and grind coarsely.
  4. 2-grind
  5. Add finely chopped onion, cumin seeds, coriander, mint leaves and mix well.
  6. 3-mix
  7. Heat oil in kadai and make flat patties / vadas and deep fry in hot oil. Put the flame to medium while it gets cooked.
  8. 4-cook
  9. Flip and cook in high flame again and cook until golden. Drain over paper towel.
  10. 5-ready

Notes

  • As I have mentioned, You can replace ginger, garlic with ginger garlic paste 1 tsp and cinnamon, cardamom, clove with 3/4 tsp garam masala powder.
  • Green chilli can be replaced with red chilli.
  • I added 1 onion first, but later added one more and found more onion = more tastier. Because you need to suppress the karamani smell. 
  • Do not make too thick vada as it may stay uncooked in the middle.
  • Also make sure to grind coarsely.
  • Depending on the size you make, the number also will vary. 

Serve hot as such or with a simple coconut chutney, wonderful tea/ coffee time snack!
karamani-vadai-recipe

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4 comments:

  1. Hi Raks,

    Your recipes are amazing and my go to place for any party or dinner ideas or even regular cooking. Karamani vadais are good with a bunch of spinach leaves added to them - I normally make it like a karamani-keerai vadai.

    ReplyDelete
  2. Hi Raks,

    Your recipes are amazing and my go to place for any party or dinner ideas or even regular cooking. Karamani vadais are good with a bunch of spinach leaves added to them - I normally make it like a karamani-keerai vadai.

    ReplyDelete
  3. vada looks delicious to snack

    ReplyDelete
  4. Hi Raji
    Karamani vadai is a simple but flavorful & healthy alternate. In the same way you can prepare whole green moong dal vada ( pachai payaru)& that too sprouted added health value to your snack . It remains crispy even after hours.

    ReplyDelete

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