Black Eyed Peas Masala Vadas Recipe
A vegetarian Karnataka recipe with black eyed beans (lobia) - soaked for at least 4 hours, sweet corn - crushed, curry leaves - torn. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
To begin making the Black Eyed Peas Masala Vadas recipe, strain the water from the lobhia using a colander and pat dry to remove as much moisture as possible
black eyed beans (lobia) - soaked for at least 4 hours(1 cup) - 2
In a mixer jar add green chillies, ginger, salt, asafoetida and 2 tablespoons of the lobhia and grind and add this into a mixing bowl
tablespoons mint leaves (pudina) - chopped(2)green chilli(5)inch ginger(1)asafoetida (hing)(1/4 teaspoon)tablespoons sesame seeds (til seeds)(2)salt - to taste - 3
Now add the remaining Lobhia into the mixer jar and grind coarsely, add to the mixing bowl
- 4
Squeeze out extra moisture from the crushed corn and add it into the mixing bowl
sweet corn - crushed(1/3 cup) - 5
Add all the remaining ingredients into the mixing bowl
- 6
Combine everything and taste to adjust seasoning
salt - to taste - 7
Shape the mixture into vadas and deep fry until golden in a deep fry pan
sunflower oil - to deep fry - 8
Make sure to cook on a medium to high flame so that its cooked through
- 9
If the vada mixture is very moist it could absorb lots of oil, the trick is to pat the vadas on a clean dry towel so it absorbs excess moisture
- 10
Then transfer them to your hands and drop them gently into the oil to fry, this way you will get crispy non greasy vadas
- 11
Serve Black Eyed Peas Masala Vadas with South Indian Coconut Chutney or Tomato Garlic Chutney on a rainy day
black eyed beans (lobia) - soaked for at least 4 hours(1 cup)dry coconut (kopra) - chopped (optional)(1/4 cup)
Rate this recipe
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Black Eyed Peas Masala Vadas Recipe
A vegetarian Karnataka recipe with black eyed beans (lobia) - soaked for at least 4 hours, sweet corn - crushed, curry leaves - torn. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
11 steps- 1
To begin making the Black Eyed Peas Masala Vadas recipe, strain the water from the lobhia using a colander and pat dry to remove as much moisture as possible
black eyed beans (lobia) - soaked for at least 4 hours(1 cup) - 2
In a mixer jar add green chillies, ginger, salt, asafoetida and 2 tablespoons of the lobhia and grind and add this into a mixing bowl
tablespoons mint leaves (pudina) - chopped(2)green chilli(5)inch ginger(1)asafoetida (hing)(1/4 teaspoon)tablespoons sesame seeds (til seeds)(2)salt - to taste - 3
Now add the remaining Lobhia into the mixer jar and grind coarsely, add to the mixing bowl
- 4
Squeeze out extra moisture from the crushed corn and add it into the mixing bowl
sweet corn - crushed(1/3 cup) - 5
Add all the remaining ingredients into the mixing bowl
- 6
Combine everything and taste to adjust seasoning
salt - to taste - 7
Shape the mixture into vadas and deep fry until golden in a deep fry pan
sunflower oil - to deep fry - 8
Make sure to cook on a medium to high flame so that its cooked through
- 9
If the vada mixture is very moist it could absorb lots of oil, the trick is to pat the vadas on a clean dry towel so it absorbs excess moisture
- 10
Then transfer them to your hands and drop them gently into the oil to fry, this way you will get crispy non greasy vadas
- 11
Serve Black Eyed Peas Masala Vadas with South Indian Coconut Chutney or Tomato Garlic Chutney on a rainy day
black eyed beans (lobia) - soaked for at least 4 hours(1 cup)dry coconut (kopra) - chopped (optional)(1/4 cup)
Rate this recipe
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