Karamani Vadai | Lobia Vadai | 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.

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

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 dal 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 Perfect Paruppu 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.
• The dal should be soaked well and must be ground with almost no water.
• 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.

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.

How to make Crunchy 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.

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Course: Appetizer, Festive food, Party appetizer, Snack

Cuisine: South-Indian

Keyword: Easy vadai recipe, How to make spicy karamani vadai, Karamani vadai, 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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