How often do you all shop for vegetables, milk, bread etc? I say once a day!! I am crazy about stuffing my pantry with all the things (not) needed. I want my fridge spilling out vegetables & fruits & my cupboards filled with all flours & lentils. Same is the case with my wardrobe too.., Okay, that is a story for another day..
I always buy a big pack of black eyed beans & hardly use it. I add it with sambar, once a bluemoon make this pulao & this pasta. This is one bean that takes a backseat. It is only used during SOS. Now that we are shifting to a new home, I had to clear my pantry & hence soaked a large amount of this beans. I got beautiful sprouts too. But, didnot know what to cook. Hence, googled the recipes for black eyed beans & settled down on this vade from Shubha.
Vade was absolutely delicious, I wonder why did I not try it earlier! It is crunchy on outside & soft on the inside. It has a very distinct taste. I thought of taking step-by-step pictures & then posting it, but could not resist sharing it immediately. I tried making patties using sprouted black eyed beans & used it instead of cheese/paneer or veg patty for burger. Will post that recipe sometime.
Ingredients (For around 18 vadas/fritters)
Sprouted black eyed beans: 1 cup (Original recipe did not ask for sprouted beans)
Ginger: 1 inch
Onion: 1 medium sized (finely chopped)
Cumin seeds: 1 tsp
Rice flour: 1 tbsp (My addition to the original)
Salt: According to taste
Green chillies: 3 nos
Cilantro/Coriander leaves: 3 tbsp (finely chopped)
Oil: For deep frying
- Wash the sprouts & drain the water(No need to pat them dry).
- Very coarsely grind the sprouted beans, along with ginger and green chillies (just pulse it for 5-15secs). (Do not add water, the moisture in the beans is good enough)
- Scoop out the coarse paste. Add finely chopped onions, chopped coriander leaves, cumin seeds, rice flour, salt to the paste & mix them well (Paste will be something similar to the cutlet batter).
- Make medium lemon sized balls. Pat each ball into 1cm thick patties.
- Heat oil in a broad kadai/pan. When oil is hot, reduce the heat. Drop the patties carefully in the oil & cook on a low heat(This is very important!!, else it will be cooked from inside) on both sides till the vadas turn golden brown.
- Serve it hot/warm with a dip of your choice.
- Instead of sprouted beans, soaked or canned beans could be used to. Be cautious while adding salt as canned beans might contain salt.
- It is very important to deep fry the vada/fritters on low heat to ensure proper cooking of the patties.
- Do not add water while making a coarse paste.