Karamani Vadai | Lobia Vadai | Black-eyed Peas Fritters

Crispy and delicious Karamani Vadai made with black-eyed peas. This easy South Indian snack recipe is vegan, protein rich and perfect for tea-time.

Vadai | Lentil vadai | Karamani vadai | Lobia vadai | Easy appetizer | Quick and easy snack | How to make karamani vadai | Crispy paruppu vadai | How to make crunchy vadai | Easy vadai recipe for festivities | Festive food | No onion No Garlic recipe | Festival recipe

What is Karamani Vadai?

Some recipes come together with very little effort but deliver big on flavour. This karamani vadai is one such snack from my kitchen. Made with soaked black-eyed peas, a few spices and herbs, these fritters turn beautifully crisp outside while staying soft inside.

In Tamil, black-eyed peas are called karamani, while in Hindi they are known as lobia. These simple fritters are quite similar to the familiar masala vadai but have their own mild, nutty taste.

They make a wonderful evening snack with a cup of tea. I often prepare them when I want something crunchy and different from usual lentil vadai. These vadais are crunchy on the outside and soft on the inside. This makes them a perfect tea-time snack, festival offering, or evening tiffin.

Paruppu Vadai Story

How many of you run a mile when there is paruppu vadai in the menu. Many prefer urad dal vadai to the aamai vadai, as the latter turns a bit dry, if not made properly.

I also hated paruppu vadai , amma used to make only 4 or 5 just as offering/neivedhiyam for the poojai. Later, she came up with a trick to make the delicious and crispiest paruppu vada that no can resisit. There is a separate fan base for her paruppu vadai here and also at Chennai.

If you are looking for a masala vadai with no onion garlic, check this cabbage masala vadai. These vadai are best with tea on a laid-back weekend evening.

Since i cook mostly without onion and garlic, you can check these falafel recipe which too is a sattvic recipe. Falafel too is similar to our regional vadai.

Tips for Crispy Karamani Vadai

• The beans should be soaked well . Always drain the soaked beans well before grinding.
• Do not add water unless absolutely necessary.
• The batter shouldn't be ground very smooth. There should little coarse bits of dal in the batter.
• While shaping the vadai, make sure you make it thin and not thick vadai.
• Finally be patient while frying, keep the oil at medium heat. Do not crowd the pan while deep frying the vadai.
• Amma adds around 7-8 almonds when she makes paruppu vadai. I have not added in this recipe. But you can always try. She soaks it along with dal.

Ingredients to make perfect Karamani Vadai

• Karamani or black eyed peas is the main hero of the recipe.
• Mix of 3 dals, the recipe uses a mix of tuvar dal, urad dal and chana dal. The dal adds a texture and moisture to the peas vadai recipe.
• Spices, this crispy karamani vadai uses red chilies along with ginger and coriander seeds for flavor and spice.

• Flavor, regular herbs like curry leaves and coriander leaves are used along with asafoetida. Fresh coconut is added for texture and keep the vadai moist.
• Salt for taste and oil for deep frying.

Variations You can try

You can easily adapt this recipe based on preference.

• Add fennel seeds for extra aroma.
• If you are fine with using onions, you can add finely chopped onions to the batter.
• I usually grind coriander leaves in the batter, since my kids make face if they get them in their mouth. If you are fine, you can add finely chopped fresh coriander leaves. This gives a nice contrast and texture to the karamani vadai.
• You can also add some grated carrot or cabbage to the batter. I love fine bits of fresh coconut, gives nice texture to the crispy vadai.
• Make sure you add some extra chilli if you are using shredded carrots in the batter,to counter the mild sweetness.

Serving Suggestions

These karamani vadai taste best when served hot and crisp. They pair beautifully with an array of chuntey or a simple tomato ketchup.

If you are planning a party with these crispy lobia vadai, serve them with some coconut chutney and tomato chutney.

I like them to be paired with some paneer burger like fries on the side. If you don't want the bread, you can go with these bulgur patties and crispy cowpea vadai on the side.

Talking about crispies, have you tried these baris or sundried lentil dumplings. Super crunchy and irresistible snack with your evening tea or as garnish for your stews and soups.

Step by Step Instructions for Lobia Vadai

• Measure and keep all ingredients ready. Karamani or lobia has to be soaked for a minimum of 6 hours. I usually soak it overnight. If you haven't soaked it overnight, then soak them in hot water for 2 hours and continue with the recipe.
• Soak the 3 dals in water for 30 minutes. Then drain the excess water for dals and black eyed peas.
• Take all the ingredients in a mixer jar, except oil and salt. Grind it to a not so fine batter. Take care not to add too much water while grinding the batter. Add 2-3 tablespoon of water and grind and add similar amounts when necessary.

• Transfer the ground vadai batter to a bowl. Add salt and mix well with your hands.
• Heat a kadai/deep frying pan with oil. when the oil is ready, check by dropping a small pinch of batter into it. If the batter sizzles and comes up immediately then the oil is ready for deep frying.
• Pinch small portions of batter, shape it into a thin disc on your palm and slide into hot oil. You can also pinch small balls like donut holes and drop it into hot oil.
• Deep fry on all sides until golden brown and remove it using a slotted spoon.
• Keep the flame medium while frying the vadai, or else you will end up with dark uncooked vadai.
• Repeat the same with the rest of the batter. Enjoy the vadai hot.

Karamani Vadai | Lobia Vada | Black-eyed Peas Fritters

Karamani vadai, deep fried, crispy and crunchy snack with black eyed peas. A tempting snack made with mix of lentils and spices. A perfect recipe for festivities and a fun evening.

5 from 5 votes

Print Pin Rate

Course: Appetizer, Festive food, Party appetizer, Snack

Cuisine: South-Indian

Keyword: Easy vadai recipe, Easy vegan recipe, How to make spicy karamani vadai, Karamani vadai, Protein rich snack, Quick and easy vadai

Prep Time: 6 hours hours

Cook Time: 30 minutes minutes

Total Time: 6 hours hours 30 minutes minutes

Servings: 5

Calories: 707kcal

Equipment

• Indian style mixie or any heavy blender
• Measuring cups and spoons
• Deep pan for deep frying

Ingredients

• 350 grams Karamani/black-eyed peas/lobia Presoaked
• 2 tablespoon tuvar dal
• 1 tablespoon chana dal
• 1 tablespoon urad dal
• 1 teaspoon coriander seeds
• 2 tablespoon fresh coriander leaves with stalks
• 5 gram round red chili 5 red chilies
• 17 grams grated coconut 2 wedges of fresh coconut
• 7 grams of fresh ginger 1 inch piece of fresh ginger
• ¼ teaspoon hing/asafoetida
• a sprig of curry leaf
• 1 teaspoon salt
• 250 ml oil for deep frying

Instructions

• Measure and keep all ingredients ready. The karamani or black eyed peas is presoaked for a minimum of 6 hours or overnight. If you haven't soaked it for the said time, you can soak it in hot water for 2 hours and proceed with the recipe.
• Take together tuvar dal, chana dal and urad dal in a wide bowl. Wash it 2-3 times in water and drain. Soak the dals in fresh water for 30 minutes.

Let's grind the vadai batter

• Drain the excess water from the dals and black eyed peas. In a mixer jar, add the dals, karamani/black eyed peas, coriander seeds, chilies, coconut, curry leaves, ginger, hing and fresh coriander leaves.
• Grind into a thick batter adding very little amount of water. Do not grind it too fine. There should bits of coarse dal to give the vadai that crispy texture.
• Add 2-3 tablespoon of water first and grind, if its hard to grind, then add another 2 tablespoon water again and grind.
• Transfer the ground batter to a wide bowl. Add salt and mix it well with your hands.

Let's make the vadai.

• Heat oil in a deep pan. To check the readyness of the oil, drop a small amount of vadai batter into it. It should sizzle and come up immediately. Then the oil is ready for deep frying.
• Pinch small amount of batter, flatten it to a thin disc in your palm and slide it into the hot oil. Deep fry them until golden brown on both side. Remove with a slotted spoon onto a paper towel. Repeat the same with rest of the batter.
• Enjoy it hot.

Storing Suggestions

• Vadai tastes best when served hot. Any leftotver vadai can be stored in the refrigerator may be for a day. i wouldn't recommend more than that.
• Instead vadai batter can be refrigerated for 2 days too and deep fried when needed. It might turn sour if refrigerated for long.

Tips & Trick

• I personally prefer to make kunukku, bite sized balls. But amma prefers flat vadai. You can make both with these batter.
• If you ask me go with the kunukku, you will get a big batch and it would get over in minutes.

Nutrition

Calories: 707kcal | Carbohydrates: 52g | Protein: 20g | Fat: 49g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 39g | Sodium: 484mg | Potassium: 822mg | Fiber: 11g | Sugar: 6g | Vitamin A: 758IU | Vitamin C: 238mg | Calcium: 142mg | Iron: 7mg

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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