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Home » Asian » Indian

Published: Dec 10, 2014 · Modified: Apr 9, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Lobia Vada – Black Eyed Beans Fritters – Karamani Vadai

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Lobia Vada is a black eyed beans fritter that is crunchy on the outside and soft on the inside. This Karamani Vadai does not get soggy too soon and hence can be an excellent starter for parties as they can be made ahead of time.

Lobia Vadai in a plate

This week I chose to do North Indian appetizers as a theme for Blogging Marathon. I chose this theme, as I noticed that this is one area that my blog has been lagging a bit and I wanted to get more starters and appetizers in the space.

Karamani is something that I have not cooked with a lot. Few recipe that make often with karamani is the sundal. I have both the sweet karamani sundal and the savory sundal in the blog. Also, karamani is an important ingredient in the Karadayan Nombu Adais.

I had this recipe bookmarked from Nishamadhulika a while ago. I made this last evening and my family just loved it. It was amazing to see how crunchy the Karamani Vadai was on the outside and soft on the inside.

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There was no difference between this vadai and the masala vadais made out of Channa dal. If you have some black-eyed beans in the pantry, I would definitely suggest that you try this recipe.

I also noticed that this vadai did not become soggy when kept for about an hour. This could hence be a very good starter recipe when cooking for a party. You can make the vadais in advance (about couple of hours ahead). Warm it in the oven in the lowest setting before serving.

Lobia Vadai served in a plate

Preparation time – 10 minutes plus 6-8 hours of soaking time
Cooking time – about 20 minutes
Difficulty level – easy

Ingredients to make Lobia Vada – (makes about 18 medium vadas)

  • Lobia / Karamani / Black eyed beans – 1 cup
  • Onion – 1 medium (finely chopped)
  • Cilantro – a good handful (finely chopped)
  • Cumin seeds – 1 tsp
  • Green chilies – 3 or 4 (finely minced)
  • Ginger – 1 inch piece
  • Salt – to taste
  • Oil – for deep frying
Lobia Vada served in a green plate

Procedure to make Karamani Vadai –

  • Wash and soak the lobia/karamani in plenty of water for about 6-8 hours. I soaked mine in the morning and then made the vadai in the evening. I also soaked it in hot water just to help speed up the soaking process.
Wash and soak the lobia in a bowl of water
  • Drain the soaked karamani and grind it in the blender or food processor along with green chilies, ginger, cumin seeds, and salt. Make sure that you grind the batter coarsely. Make sure that the karamani is drained well and there is not much water. You need the batter to be quite dense. You can sprinkle water as you go along when grinding.
  • Remove the ground batter in a bowl and add the chopped onions and cilantro. Mix well.
Grind the ingredients
  • Meanwhile, heat the oil for deep frying. When the oil is hot, start forming the shape of the vada. Take a small handful of batter and form a ball in your hands. Now flatten it on a thick plastic bag (or your hands if you are comfortable) and slide it carefully into the oil. Add about 4-6 vadas in the oil, depending on how big your kadai is.
Frying the Vadai in a pan
  • Fry them on both sides until golden brown and remove it on a paper towel lined bowl. Make sure that you fry the vadas in medium heat, or else it will still be raw inside. Repeat with rest of the batter.
  • Serve the Lobia Vada hot with chutney or ketchup!
Serve Lobia Vadai with Chutney or Ketchup

Other Vadai Recipes

  • Anjaneyar Vadai | Milagu Vadai For Vada Maalai
  • Aval Masala Vadai | Poha Fritters with Spring Onions
  • Moong Dal Pakoda | Mung Dal Vada Recipe
  • Ullundhu Vadai | Medhu Vadai Recipe

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Lobia Vada in a plate

Lobia Vada – Black Eyed Beans Fritters – Karamani Vadai

Lobia Vada is a black eyed beans fritter that is crunchy on the outside and soft on the inside. This Karamani Vadai does not get soggy too soon and hence can be an excellent starter for parties as they can be made ahead of time.
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Course: Appetizer, Kids Friendly, Snacks
Cuisine: Indian
Diet: Vegetarian
Prep Time: 8 hours 10 minutes
Cook Time: 20 minutes
Total Time: 8 hours 30 minutes
Servings: 18 Medium Vadas
Calories: 16kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • bowl
  • Grinder
  • spatula

Ingredients

  • 1 cup Lobia / Karamani / Black eyed beans
  • 1 medium Onion finely chopped
  • a good handful Cilantro finely chopped
  • 1 teaspoon Cumin seeds
  • 3-4 Green chilies finely minced
  • 1 inch piece Ginger
  • to taste Salt
  • for deep frying Oil

Instructions

  • Wash and soak the lobia/karamani in plenty of water for about 6-8 hours. I soaked mine in the morning and then made the vadai in the evening. I also soaked it in hot water just to help speed up the soaking process.
  • Drain the soaked karamani and grind it in the blender or food processor along with green chilies, ginger, cumin seeds and salt. Make sure that you grind the batter coarsely. Make sure that the karamani is drained well and there is not much water. You need the batter to be quite dense. You can sprinkle water as you go along when grinding.
  • Remove the ground batter in a bowl and add the chopped onions and cilantro. Mix well.
  • Meanwhile, heat the oil for deep frying. When the oil is hot, start forming the shape of the vada. Take a small handful of batter and form a ball in your hands. Now flatten it on a thick plastic bag (or your hands if you are comfortable) and slide it carefully into the oil. Add about 4-6 vadas in the oil, depending on how big your kadai is.
  • Fry them on both sides until golden brown and remove it on a paper towel lined bowl. Make sure that you fry the vadas in medium heat, or else it will still be raw inside. Repeat with rest of the batter.
  • Serve hot with chutney or ketchup!

Nutrition

Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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