Red chori Vada | Red Beans patties | Alasanda vada with detailed photo and videod recipe – The red chori vadai is a patty made of the bean, pulsed and blended together with spiced such as green chili, cumin and curry leaves. The dish is a favorite among South Indian household.
Black eyed pea are called as alasandalu or bobbarlu in telugu. They are well know as a healthy food, sice they are low in fat and calories, high in protein and fiber. It is one of the popular crispy snack that is prepared special days.
Red chori is deeply rooted in the East Asian region. The pulse finds itself as key in major recipes across China, Japan, Vietnam, Korea and India.
I made this last evening and my family just loved it. It was amazing to see how crunchy the vadai was on the outside and soft on the inside. There was no difference between this vadai and the masala vada made out of Channa dal. If you have some black eyed beans in the pantry, I would definitely suggest that you try this recipe.
I also noticed that this vadai did not become soggy when kept for about an hour. This could hence be a very good starter recipe when cooking for a party. You can make the vadais in advance (about couple of hours ahead). Warm it in the oven in the lowest setting before serving.
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How to make Red Chori Vadai with Step by Step :
1.Soak the red beans for 4 -5 hrs and drain it.
2.Grind the soaked beans with green chilies, ginger pieces, salt and cumin seeds.
3.Add 1 or 2 tbsp water while grinding.
4.The water absorbed by the beans should be sufficient for grinding. The final batter should be coarse in texture.(Don’t add more water, batter becomes loose.)
5.Transfer the batter in a mixing bowl.
6.Mix in the chopped onions, curry leaves and coriander leaves.
7.In the meantime, heat the oil in a kadai for deep frying.
8.Take a plastic sheet and wet the hands and sheet
9.Take a small portion of the vada mixture.
10.Make a ball and press between your palms to form a small patty or vada.
11.Deep Fry in oil for about a minute on each side till it turns brown and crispy.
12.Remove the vadai and drain the excess oil using a paper towel
13.Serve hot with some chutney or sauce.