Alasanda Vada/Garelu - Andhra Black Eyed Bean Fritters

Name: Alasanda Vada/Garelu - Andhra Black Eyed Bean Fritters
Total time: 1800 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1 cup Lobia or Bobbarlu or Black Eyed Beans; 1 tsp Salt or to taste; 1-2 medium sized chopped Onions; 2-3 Green Chillies; 1" piece Ginger; 4-5 Cloves Garlic; 1/8 tsp Asafoetida or Hing; 2 sprigs chopped Curry Leaves; 3-4 tbsp chopped Coriander Leaves; 3 cups Oil (for frying)

ZMA @zesty5

#NYY
#cookpadindia
#regionaldish
#newrecipe
A popular regional dish/traditional dish from the State of Andhra Pradesh. Presenting the Alasanda or Bobbarlu Vadas for you all which when translated to English simply means the Black Eyed Bean Fritters.
These are the tastiest and the most crisper Vadas in terms of texture yet soft and fluffy from the inside. These are an amazing bunch of super delicious Vadas.

These are a festive snack from the Andhra and Telangana regions of South India. Alasanda Vada are also a popular streetfood in some parts of Karnataka and Rayalaseema. These are high in Protein, Fiber and essential nutrients. These are highly used in rural India where they are cultivated.
These Vadas can be eaten as a side to many a meals like Lemon Rice, Curd Rice and Tamarind Rice. In some regions these are eaten with Chicken Curry especially during Sankranti.
If by chance the batter becomes a bit watery or doesn't hold shape, add a tablespoon or two of Rice flour. Let's get started then.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

7-8 servings

1 cupLobia or Bobbarlu or Black Eyed Beans
1 tspSalt or to taste
1-2medium sized chopped Onions
2-3Green Chillies
1" piece Ginger
4-5 ClovesGarlic
1/8 tspAsafoetida or Hing
2 sprigschopped Curry Leaves
3-4 tbspchopped Coriander Leaves
3 cupsOil (for frying)

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Steps

25-30 minutes

1

The most important step towards this beautiful recipe is the soaking time of the beans. Wash, rinse and soak these beans in enough water overnight for best results.
2

Reserve some beans after draining the soaked beans the next day. Crush them a bit with hands and grind the rest of them with salt, ginger, garlic and green chillies. Do not add water. Add just a little if required. Ground into a smooth paste. If desired, grind half of them into a semi coarse paste and half into a smooth one. It gives a good texture.
3

Add one green chilli to the grinder jar and chop the rest of them as finely as possible to mix in the batter.
4

Heat enough oil for frying. Shape into thin patties or vadas. Slide into the hot oil carefully. Fry few a time. Do not over crowd the kadai. Do it in batches. Fry until crisp and golden brown on both the sides.
5

Drain them on a tissue paper or a kitchen towel. Serve them piping hot right away alongside any Indian Chutney or as is for a yummy snack. Enjoy!

Tips

Shape into thin patties as they tend to puff up while frying for crisp and crunchy Vadas.

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ZMA @zesty5

on January 11, 2026 17:21

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.