Karamani | lobia | cowpeas 1 cup Fennel seeds 2 tsp Mint leaves a hand ful Onion 2 Curry leaves few Red chili 6-7 Asafoetida 2 pinches Salt as needed Oil for deep frying
Soak the karamani overnight or 5-6 hours. Drain the water completely and grind this along with mint leaves,asafoetida,curry leaves,red chili .
Grind this coarsely. Do not add water while grinding. If you feel the batter is too thick and the mixie is difficult to move, sprinkle little water.
Transfer it to a bowl. You can keep this inside the refrigerator, if you want to make later. When you are about to make, add finely chopped onions and coriander leaves. Add salt. Mix well with hands evenly.
Heat oil. Take a lemon sized ball of the vada mixture and flatten it.
Drop the flattened vadais into the oil and fry till golden brown. Drain in the kitchen towel. I missed to click the cooked vadais and realised it while editing the pictures.
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