Rayalaseema Special Alasanda Vadalu ela cheyali

Welcome to Kallpana Kitchen. Today, let’s prepare a delightful snack from Rayalaseema Alasanda Vadalu. These crispy fritters are a tastier alternative to Masala Vadalu or Uddi Vadalu. Perfect for breakfast or evening snacks, Alasanda Vadalu are sure to win your heart with their unique flavor.

Let’s dive into the step-by-step process to prepare this special dish.

Alasanda Vadalu Ela Cheyali ingredients

For Soaking
Alasandalu (Black-eyed peas)	3 tea glasses
For the Batter
Coriander seeds	1 tsp
Garlic cloves	9-10
Green chilies	4
Ginger	Small piece (chopped)
Onions	2 (chopped)
Curry leaves	Few sprigs
Turmeric powder	1 tsp
Coriander leaves	Few (chopped)
Salt	To taste

Alasanda Vadalu Ela Cheyali

 1. Soak the Alasandaluu

– Take 3 tea glasses of Alasandalu (black-eyed peas) in a large bowl.

– Add enough water to cover the dal generously and let it soak.

– For morning breakfast, soak the dal the previous evening. For evening snacks, soak it in the morning.

– Ensure the dal soaks for a minimum of 6 hours to achieve the best taste.

2. Prepare the Batter

– After soaking, wash the dal thoroughly.

– Drain excess water as too much moisture can make the vadas soft and prone to breaking.

– Grind the dal in a mixer grinder to form a coarse paste without adding water. The batter should be thick and smooth.

3. Add Spices and Vegetables

– In a large mixing bowl, combine the ground dal with the following ingredients:

  – 1 tsp coriander seeds

  – 9-10 garlic cloves (crushed)

  – 4 green chilies (finely chopped)

  – Chopped ginger

  – 2 chopped onions

  – Few curry leaves (chopped)

  – 1 tsp turmeric powder

  – Salt to taste

  – Chopped coriander leaves

– Mix everything well until the ingredients are evenly distributed.

Pro Tip: Mix the batter with your hands to ensure the spices are well incorporated and the batter becomes airy for crispier vadas.

4. Shape and Fry the Vadalu

– Heat oil in a deep frying pan over medium heat.

– Take small portions of the batter and flatten them into vada shapes using your palm.

– Carefully drop the vadas into the hot oil.

– Fry them until golden brown and crispy on both sides.

– Remove and place on paper towels to drain excess oil.

Serving Suggestions

– Serve Alasanda Vadalu hot with coconut chutney, tomato chutney, or spicy peanut chutney.

– They pair well with a cup of hot tea or coffee, making them a perfect snack for rainy evenings.

Tips for Perfect Alasanda Vadalu

1. Proper Soaking: Soaking the dal for at least 6 hours is essential for achieving the right texture.

2. Avoid Excess Water: Ensure the dal is drained thoroughly before grinding to prevent the batter from becoming runny.

3. Adjust Spice Levels: Customize the spiciness by increasing or decreasing green chilies based on your preference.

4. Fry at the Right Temperature: Fry on medium heat to ensure the vadas cook evenly and stay crispy.

Frequently Asked Questions

 Q1: Can I use ready-made Alasanda Vadalu mix?

Yes, you can use store-bought ready-made mixes. However, soaking and grinding fresh dal enhances the taste significantly.

 Q2: Can I make Alasanda Vadalu ahead of time?

Alasanda Vadalu taste best when freshly fried. If needed, you can prepare the batter in advance and refrigerate it for a day.

 Conclusion

That’s it – delicious Rayalaseema Special Alasanda Vadalu are ready. Crispy on the outside, soft on the inside, and bursting with flavors, these vadas are a must-try for every foodie. Try this recipe at home and let me know how it turned out in the comments.