Avarekalu Masala Vada Recipe
Avarebele or Avarekalu added into a typical masala vada also known as Ambode - a popular evening snack in Karnataka which you can enjoy with a hot cup of Masala Chai or Filter Coffee.
Avarekalu Masala Vada is a crispy fried snack that is best served with cup of tea in evening. This is same as south Indian masala vada and prepared by adding field beans/broad beans or Mochakka in Tamil. This vada just like a normal masala vada is soft in the inside and crispy on the outside.
If you like this recipe, here are a few more Vada Recipes that you can try in your kitchen:
- 1 cup Chana dal (Bengal Gram Dal)
- 1 cup Avarekalu / Lilva Beans
- 3 tablespoons Gram flour (besan)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Fennel seeds (Saunf)
- 1 Onion , chopped
- 4 Dry Red Chillies
- 4 cloves Garlic , finely chopped
- 1 sprig Curry leaves
- Asafoetida (hing) , a pinch
- Salt , as required
- Sunflower Oil , for frying
How to make Avarekalu Masala Vada Recipe
To begin making the Avarekalu Masala Vada Recipe, wash the chana dal and soak it for an hour.
Wash the avarekalu and pressure cook for one whistle adding enough water. Once pressure releases, drain the excess water and add the cooked field beans to a blender. You can also add field beans as such without cooking but I prefer it cooking.
Drain the chana dal from water and add it to field beans in blender. Add in the dried red chillies too. Grind together coarsely. Field beans will mash easily and chana dal has to be slightly coarse. You can also grind it separately.
Transfer into mixing bowl, add all the remaining ingredients - Gram Flour, Red Chilli powder, Fennel Seeds, chopped onions, finely chopped garlic, curry leaves, asafoetida and salt to taste. Mix well until combined. The batter has to be thick so that the vadas can be shaped. If the chana dal mixture is runny add some more gram flour to thicken it.
Heat oil for deep frying. Check temperature by dropping small piece of batter. If it rises to the immediately then the oil is ready for frying.
Take small ball of batter and flatten it between hands. Drop it carefully into oil and fry in low flame turning both sides. Fry in batches without crowding the oil.
Once it turns golden brown on all sides, remove from oil and drain excess oil in kitchen tissues.