Karamani / Lobia / black eyed beas made as a delicious evening snack – vadai (fritters) just the way you make masala vada. I had a request to post karamani recipes from one of my regular, loyal follower of my blog. She is a very thoughtful reader, showing her support to my blog too always. So gifted to get such readers just through this blog
. I am posting very late, but better be late than never right? So, found this one very tempting and tried. You can keep it simple just by following the same way you make masala vada, replacing chana dal with karamani. You can check my karamani kuzhambuand karamani sundal. Check out my Vazhai poo vadai, Keera vadai, Masala vadai, Cabbage vadai , Thavala vadai 
How to make karamani vadai full video
Karamani vadai recipe
Recipe Cuisine:Indian | Recipe Category:Snack
Prep Time: 5 hrs soaking time + 20 minutes | Cook time: 20 mins | Makes: 12
Prep Time: 5 hrs soaking time + 20 minutes | Cook time: 20 mins | Makes: 12
Click here for cup measurements
Ingredients
Black eyed peas / Karamani – 1 cup
Onion – 2
Salt – as needed
Cumin seeds / Fennel seeds – 1 tsp
Mint leaves & coriander leaves, chopped finely – 2 tbsp
Curry leaves – 1 sprig
Oil to deep fry
Green chilli – 4
Garlic – 5 flakes
Ginger – 1 inch piece
Cinnamon – 1 small piece
Cardamom – 1
Clove – 1
Onion – 2
Salt – as needed
Cumin seeds / Fennel seeds – 1 tsp
Mint leaves & coriander leaves, chopped finely – 2 tbsp
Curry leaves – 1 sprig
Oil to deep fry
Green chilli – 4
Garlic – 5 flakes
Ginger – 1 inch piece
Cinnamon – 1 small piece
Cardamom – 1
Clove – 1
* You can replace ginger, garlic with ginger garlic paste 1 tsp and cinnamon, cardamom, clove with 3/4 tsp garam masala powder
Method
- Soak karamani for min 5 hrs. Grind green chilli, garlic, ginger, cinnamon, clove, cardamom, salt to a fine paste in a mixer smoothly with very little water or no water.
- Add completely drained karamani in two batches to the blender and grind coarsely.
- Add finely chopped onion, cumin seeds, coriander, mint leaves and mix well.
- Heat oil in kadai and make flat patties / vadas and deep fry in hot oil. Put the flame to medium while it gets cooked.
- Flip and cook in high flame again and cook until golden. Drain over paper towel.
Notes
- As I have mentioned, You can replace ginger, garlic with ginger garlic paste 1 tsp and cinnamon, cardamom, clove with 3/4 tsp garam masala powder.
- Green chilli can be replaced with red chilli.
- I added 1 onion first, but later added one more and found more onion = more tastier. Because you need to suppress the karamani smell.
- Do not make too thick vada as it may stay uncooked in the middle.
- Also make sure to grind coarsely.
- Depending on the size you make, the number also will vary.
Serve hot as such or with a simplecoconut chutney, wonderful tea/ coffee time snack!
