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.
Servings: 18 Medium Vadas
- 1 cup Lobia / Karamani / Black eyed beans
- 1 medium Onion finely chopped
- a good handful Cilantro finely chopped
- 1 tsp Cumin seeds
- 3-4 Green chilies finely minced
- 1 inch piece Ginger
- to taste Salt
- for deep frying Oil
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!
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