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PREPARATION:
- Soak alasandhalu in water for 4-5 hours or over night
- Now clean them properly for 5-6 times till all the outer layer of it goes off to the maximum extent
- In a bowl keep some cleaned alasandhalu aside
- Now into a mixy jar, add cleaned alasandhalu, salt, green chillies and gring well till soft
- Take out the grinded mix into a bowl
- Now add the remaining alasandhalu that we kept aside into it
- Then add 1/2 t spn of jeera, chopped coriander & curry leaves
- Mix well the batter
- Now grease your palm and make small vodas using the batter on palm or oily cover
- Take off slowly and deep fry in oil till golden brown
- Serve hot ..
IN CURD: - Take hung curd (pullani perugu) into a bowl
- Grind 1 spoon legumes, green chilly, salt, dry coconut in a mixy jar softly
- Add this mix into the curd
- Now soak the deep fried alasandhala vada into the curd mix for 5 - 10 minutes
- Take out into an serving plate, sprinkle mixture on it and serve..
Addition of chopped onions into the batter also tastes good
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