Ingredients

• 200 g - karamani/ cow peas
• 4 - red chillies
• 1 - small onion
• 2 pinches - hing/ asafoetida
• 1/2 inch piece ginger
• Salt to taste
• Oil to deep fry

How to Make Karamani vada

• Soak karamani in enough water for 3 - 4 hours.
• Drain and keep aside.
• Chop ginger into 4 pieces and grind along with red chillies and karamani to make a coarse paste.
• Shift the ground paste to a mixing bowl.
• Add chopped onion, asafoetida and salt.
• Take a small portion of the paste and pat it into a small vada.
• Deep fry till golden and crisp.
• Repeat with rest of the paste.
• You can fry 4 vadas at a time.
• Serve with coconut or tomato chutney.