Who says no to an appetizing snack with a cup of tea especially during monsoons. So I prepared crunchy fritters with black eyed peas(Bobbarlu/lobia) to relish on a rainy day. The fritters/vadas are very tasty and healthy too with rich in protein. Babarlu vada is similar to masala vada. The procedure is same except soaking time. Bobbarlu takes more time for soaking. Bobbarlu has subtle flavour. So I’ve added fistful of urad dal n chana dal. Urad dal gives nice binding, chana dal is for crispy n flavourful vadas. Here I present yummilicious Bobbarlu vadalu to enjoy the day. Njoy Cooking, Serving n Savoring!
Bobbarlu (Black eyed peas): 2 cups
Urad dal(Black gram): 3 tbsp or fistful
Chana dal: 2 tbsp
Onion: 1 no. (Big)
Salt: As required
Curry leaves: A sprig
Coriander leaves: few
Green chillies: 3/4 nos.
Chilli powder: 1 tsp(Optional)
Ginger: 1 1/2 inch piece
Garlic flakes: 6/7nos.
Method of preparation:
1. Take 2 cups of Bobbarlu and soak them in water. Soak the Bobbarlu for 5 hours.
2. After soaking Bobbarlu for 3 hours now add fistful of Urad dal in Bobbarlu.
3. Soak chana dal separately for 2 hours.
4. After 5 hours of soaking drain the water completely using colander. Keep aside for 5 minutes.
5. Meanwhile finely chop one big onion.
6. Now take a mixer grinder put soaked Bobbarlu, Urad dal, chopped ginger,green chillies and few garlic flakes.
7. Grind them to coarsely.
8. Transfer the batter onto a bowl/broad vessel.
9. Add soaked chana dal. Don’t grind chana dal.
9. Now add finely chopped onion, finely chopped coriander leaves, finely chopped curry leaves and required amount of salt too.
10. Mix thoroughly with hand and keep aside.
11. Now heat Kadai pour oil for deep frying. Allow the oil to become hot.
12. Make small vadas with hole(or without hole also we can prepare). I’ve prepared both of them. Drop the vadas carefully into the piping hot oil.
13. Fry the vadas on both sides. When they turn into golden brown colour transfer them onto a plate with kitchen towel to absorb excess oil present in the vadas.
14. Likewise fry the vadas in batches. After taking few fried vadas separately for kids with medium spice I’ve added red chilli powder.
15. Transfer them onto a plate. Now crunchy Bobbarlu vadas are ready to serve.
16. Serve them hot with sambar/ketchup or even tastes awesome without any accompaniment.
1. Drain the water completely before grinding Bobbarlu. After adding chopped onions some water oozes out. So make sure that before adding onions to the ground batter just add a pinch of salt to the chopped onions and squeeze the water out of them. If required add a tbsp of rice flour to make vadas. Addition of rice flour helps vadas not to drink too much of oil and the taste also enhances.