White Peas Recipe for Vadas

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White Peas Recipe for Vadas

 

Masala Vada

There are varied types of vadas that could be made of pulses, flour or vegetables like potatoes but these White Peas Recipe for Vadas are something totally exceptional. This fried globule is like savoury doughnuts, or dumplings fritters, cutlets. India has a rich mélange of food which has multiple cooking styles and recipes from several states, cities and yet there is a merging quality of some of these, that unites us into one big happy gastronomic family.

What is a Vada

One such unifying snack is the vada, a fried savoury fritter from the Indian subcontinent. Vadas existed centuries ago and are fully defined in the Dharma Sutras as being soaked, coarsely ground pulses like urad, moulded into various shapes and deep fried in ghee. I have tried the same with White peas or Safed vatana to make White Peas Recipe for Vadas which is usually used to make Ragda Pattice and other chaat items.  The peas look quite similar to chole or garbanzo beans barring the fact that they are smaller in size and white in colour.

What are White Peas?

Dried peas or white vatana are available any time of the year, unlike the green peas. They belong to the same family as beans and lentils, but they are usually well-known as a separate group because of the ways in which they are cooked. These dried peas are produced by harvesting the peapods when they are totally mature and then drying them. Once they are dried and the skins removed, they split by themselves.

Health benefits

Dried peas are a small but nutritionally high member of the legume family and they are a benefit in managing blood-sugar disorders since their high fibre content thwarts blood sugar levels from rising rapidly after a meal. These dried white peas also provide good amounts of four important minerals, protein and two B-vitamins; all with virtually no fat.

Dried peas, like most legumes, are rich in soluble fibre. They are a good source of potassium, which may reduce the growth and development of blood vessel plaques and is also good for lowering high blood pressure.

What is Masala Vada?

Masala Vada is a crispy and savoury deep-fried doughnut made from chana dal and other spices. It is a famous street food of Andhra Cuisine. But here I am using White peas instead of chana dal and the other key ingredient in masala vada which plays a major role for its flavourful taste is onion. Process for making White Peas Recipe for Vadas is very simple and the only time taken is the time required for soaking the white peas. Medu vada is something I always avoid eating. I always crave for something crispy and crunchy, and this white peas’ masala vada is just what I love.

Ingredients for White Peas Recipe for Vadas

1 cup white peas

A medium Onion or 2-3 shallots, finely chopped

1 tsp Cumin Seeds

1-inch piece ginger chopped

1-2 Green Chillies, finely chopped

A pinch of Asafoetida (hing),

2 tbsp finely chopped Coriander Leaves

2 tbsp mint leaves chopped

½ tsp red chilli powder

Oil, for deep frying

Salt to taste

Directions:

Take the cup of white peas in a bowl and wash nicely. Soak it in approx. 1½ cups water for 4 hours or overnight as I did.

Drain all the water from the soaked white peas and transfer it to the jar of a blender/mixer grinder.

Add just 2-3 tbsps water to the white peas. Grind until the batter is coarse and not smooth. Don’t add too much water while grinding. The batter should be thick in consistency and not at all watery.

Add finely chopped onion, cumin seeds, 1-2 chopped green chillies, a pinch of asafoetida or hing, chopped coriander and mint leaves, red chilli powder and salt. Mix the batter well.

Wet your palm with water. Take one tablespoon of the batter. Pat, it into a round disc-like shape and flatten it a little by pressing it in-between your palms and give a Pattie like shape. I wanted to make them look like a doughnut and made a hole in the centre.

Meanwhile, heat oil in a deep frying pan over medium flame. When the oil is medium hot, slide the vadas one by one into oil from the side of the pan and deep fry them until golden brown and crisp.

Drain excess oil and transfer them to a kitchen towel. Crunchy and crispy White Peas Recipe for Vadas is ready.

Serve the White Peas Recipe for Vadas with mint or coconut chutney or tomato sauce.

 

Masala Vadas with White Peas
Masala Vadas with White Peas
Print Recipe
Masala Vadas with White Peas
Masala Vadas with White Peas
Print Recipe
Ingredients
Servings:
Instructions
  1. Take the cup of white peas in a bowl and wash nicely. Soak it in approx. 1½ cups water for 4 hours or overnight as I did.
    Take the cup of white peas in a bowl and wash nicely. Soak it in approx. 1½ cups water for 4 hours or overnight as I did.
  2. Drain all the water from the soaked white peas and transfer it to the jar of a blender/mixer grinder.
    Drain all the water from the soaked white peas and transfer it to the jar of a blender/mixer grinder.
  3. Add just 2-3 tbsps water to the white peas. Grind until the batter is coarse and not smooth. Don’t add too much water while grinding. The batter should be thick in consistency and not at all watery.
    Add just 2-3 tbsps water to the white peas. Grind until the batter is coarse and not smooth. Don’t add too much water while grinding. The batter should be thick in consistency and not at all watery.
  4. Add finely chopped onion, cumin seeds, 1-2 chopped green chillies, a pinch of asafoetida or hing, chopped coriander and mint leaves, red chilli powder and salt. Mix the batter well.
    Add finely chopped onion, cumin seeds, 1-2 chopped green chillies, a pinch of asafoetida or hing, chopped coriander and mint leaves, red chilli powder and salt. Mix the batter well.
  5. Wet your palm with water. Take one tablespoon of the batter. Pat, it into a round disc-like shape and flatten it a little by pressing it in-between your palms and give a Pattie like shape. I wanted to make them look like a doughnut and made a hole in the centre.
    Wet your palm with water. Take one tablespoon of the batter. Pat, it into a round disc-like shape and flatten it a little by pressing it in-between your palms and give a Pattie like shape. I wanted to make them look like a doughnut and made a hole in the centre.
  6. Meanwhile, heat oil in a deep frying pan over medium flame. When the oil is medium hot, slide the vadas one by one into oil from the side of the pan and deep fry them until golden brown and crisp.
    Meanwhile, heat oil in a deep frying pan over medium flame. When the oil is medium hot, slide the vadas one by one into oil from the side of the pan and deep fry them until golden brown and crisp.
  7. Drain excess oil and transfer them to a kitchen towel. Crunchy and crispy White Peas Recipe for Vadas is ready.
    Drain excess oil and transfer them to a kitchen towel. Crunchy and crispy White Peas Recipe for Vadas is ready.
  8. Serve the White Peas Recipe for Vadas with mint or coconut chutney or tomato sauce.
    Serve the White Peas Recipe for Vadas with mint or coconut chutney or tomato sauce.
Recipe Notes

Notes

Don’t add too much water while grinding the dal or else the batter will become watery and it will be difficult to shape the vadas.

Don’t grind the batter for too long at once as it will make the batter like a paste. Grind it for few seconds; sprinkle water and then grind it again for a few seconds. Even if the peas do not crush it is okay as they add to the crunchiness.

If you find it difficult to shape vadas on your palm, use a plastic sheet or a banana leaf to shape the vadas. Wet the surface of the plastic sheet and place a dollop of batter on it, give a round shape and make a hole in the centre of the vada. Slide the vada gently from the plastic sheet into the hot oil and deep fry it.

Make sure the temperature of the oil is medium hot while making the vadas to cook them evenly.

Serving Ideas: Serve it with hot tea as morning breakfast/snack or with your evening tea.

 

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of The Hindu. I had a weekend column in the newspaper which was well appreciated. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content I love writing and I am open to writing on a plethora of topics. My blog has interesting insights into my life and travels, gardening, beauty, grooming, recipes, mental health and sustainability. I am a freelance content writer and the answer to all your content generation needs. I thrive on writing and content writing gets my adrenaline pumping. Stringing words and vocabulary is my passion as well as my bread and butter. Whether it is lifestyle content, ghostwriting, blogging, features, or articles, covers the whole gamut of writing that I can pen down. My writing has been much appreciated as it attracts, engrosses as well as captivates. I love to write on any interesting topic under the sun. Meeting new people and understanding what makes them tick is always enlightening. Communication is my strong point and I get across my thoughts right from the heart. An avid and dedicated blogger, my blog is valued by family and friends alike. My blog is ranked 14 in the Top 100 Lifestyle Blogs in India. I love to cook for family and friends and my secret ingredient- “love” is abundantly used in my cooking. It covers myriad interesting topics. I am a passionate home chef and am all for a healthy balanced diet with simple, easy-to-cook recipes. What I do is transform traditional recipes into gourmet by the turn of my ladle. Do read my blogs to know me better.

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