2 cups black eyed beans (alasandalu)
3 to 4 green chillies
1 inch ginger (chopped to pieces)
1 Onion (finely chopped)
Salt to taste
1 tea spoon jeera
few curry leaves
Oil for deep fry
Clean, wash and soak black eyed beans (alasandalu) for 6 to 8 hours. Drain and put in a mixer. Grind coarsely, adding ginger, green chillies and salt. (Add very little water)
To it add chopped onions, jeera and curry leaves. (you can also add finely chopped dhaniya too.) Mix well and the batter is ready.
Heat Oil in a pan. Apply water to your palm. Now take a large lemon size ball of the batter. Place the batter on your palm. Press gently and flatten it. Make a small hole in the center. Drop the vada in the oil carefully. (You can also make the vada either on a plastic sheet or a banana leaf instead of making on your palm.)
In the same manner prepare the remaining vadas. Deep fry the vadas until golden brown and remove from the oil.