Lobia Vada | Karamani Vadai | Ganesh Chaturthi Recipes

Lobia Vada or pakoda is one of the easy vada recipe to try it's can be done in jiffy without much hassle, just we have to remember to soak lobia/karamani either previous night or even 2-3 hours of soaking is enough making it perfect option for tea time snacks option; soak lobia while making lunch and have a great tea time.  More than whole urad dal vada I make use other dal for vada like moong dal vada, this lobia or black split urad dal, masala vada, maddur vada (one of the favorite) and few others.


This lobia vada or black eyed peas or cow peas fritters as called in English is my sister recipe the best thing about this vadas are they soak minimal oil that's one thing I really like about this lobia vada yet it's crispy from outside and soft from inside the way it suppose to be.

So when you make this try to use fresh and good quality lobia/karamani/alasanda and if you are able to find small size lobia then it's best as the small variety gets cooked fast and taste better than the usual ones, below is picture to show you guys how small lobia I'm talking about.

You can make this karamani (lobia) vadai during festival season now for Naivedyam or for Ganesh Chaturthi, just avoid ingredients you don't use for Naivedyam like onion, green chilli, ginger or if you add only salt then do that as it's different customs in each home follow your rituals.  I know some people only add salt while some don't even add salt and some people just avoid onion, garlic so it's depends.  For me we don't offer as such vada in Naivedyam it's mostly only sweet items.

Other traditional Ganesha Chaturthi recipes you can check Ragi Inippu Pidi Kozhukattai, Rajma Modak, Ukdiche Modak, for full list of recipes collection click here.

Lobia (Karamani) Vada | Jhurga Bada Recipe

Lobia vada or cow peas (black eyed peas) fritters is light and crispy outside and soft inside is good tea time snack or breakfast option.

Author:	Priti	Category:	Snacks, Breakfast	Cuisine:	North Indian
Prep Time:	10 Mins + Soaking Time	Cook Time:	15 Mins	Total Time:	25 Mins
Yields:	16-18 Medium Size Vadas

Ingredients:

• 1 Cup - Lobia/Cowpeas/blackeyed peas
• 1 tsp - Jeera/Cumin Seeds
• 1/2 tsp - Ajwain/Carom Seeds
• 1/2 tsp - Chopped Ginger
• 1 Larage - Onion
• 3-4 - Green Chili
• 2 Sprigs - Curry Leaves
• 4-5 Stalks - Coriander Leaves
• To Taste - Salt
• To Deep Fry - Oil

Method:

1. Soak lobia/jhurga over night or 3-4 hours and rinse 2-3 times in fresh water, remove all water and grind with cumin, carom seeds. ginger to coarse paste, remove batter in a large bowl, add water only if required 1-2 tbsp [you have to grind only for 20-30 seconds if using mixie and follow same if doing in batches].

2. Finely chop onion, chili, curry and coriander leaves and mix with lobia paste, add salt and mix every thing well to combine.

3. Heat oil in a wok for deep frying and take small lemon size amount of lobia mixture and shape it into ball then flatten it like tikki/cutlet or if you wish you can shape like medhu vada.

4. Carefully drop in oil, do same for 4-5 more pieces and fry until both side is brown in medium heat. Repeat same for rest of lobia mixture.



Serve hot/warm/cold or at room temperature with chutney of your choice though this vada doesn't really require any chutney or sauce it taste by itself so good that I never make any chutney along.

Variations

• For Naivedyam, follow your custom and ignore ingredients which you don't add.
• You can also add 1 grated carrot to batter before frying.

Enjoy this yummy vada along a cup of tea/coffee or just like that.

google.com, pub-8633747334629857, DIRECT, f08c47fec0942fa0