Bobbarlu Vadalu – Black eyed Peas (Lobia) Fritters

I had bought some bobbarlu from the rythu bazaar last week and prepared a snack with these black eyed peas, today. Bobbarlu, alasandalu, lobia, vella payuru, karamani – the names by which cow pea/white kidney bean/black eyed pea is known in different parts of India is packed with a lot of protein, dietary fibre and nutrition.

bobbarlu, lobia, blackeye peas

Bobbarlu vadalu are a savory deep fried snack popular in Andhra. It’s a very down-to-earth recipe, that is appetising at sight, tasty and simple to prepare. Its prepared as a evening tiffin/snack at our home, for my 4 year old. Usually chopped onions, ginger, green chillis and coriander leaves are used to prepare the traditional bobbarlu vadalu, but today I added some grated coconut and carrots for variation and to provide more nutrition. Serve hot to savor the crunchy vadalu.

Bobbarlu Vadalu Recipe

Prep & Cooking: 20-30 mts, soaking: 4-6 hours

Makes 25-30 vadalu

Cuisine: Andhra



1 1/4 cup bobbarlu (soaked in water for 4-6 hours,drained

2-3 tbsps cup grated coconut (optional)

1/4 cup grated carrots (optional)

3/4 cup finely chopped onions

3-4 green chillis finely chopped

2″ ginger finely minced

1 tsp cumin seeds (optional)

1 small bunch coriander leaves finely chopped

salt to taste

oil for deep frying

1 Grind the soaked and drained black eyed peas to a coarse paste adding very little water. Add the chopped onions, grated carrot, coconut, green chillis, ginger, coriander leaves, cumin seeds and salt and mix well.

2 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.

3 Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.

4Serve hot with tomato sauce or any chutney of your choice.

Bobbarlu Vadalu – Black eyed Peas (Lobia) Fritters

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  black eyed peas


  • Jeff

    Great recipe to bring in the new year!

  • Prreetii

    Looks as appetising as always…Thanks Sailu and good to see you back..

  • Asha

    We call it Halasande in K’taka,one more word for it!:)

    Looks yummy, I never made vadas like this with black eyed peas, but with chana dal. I must try it now.Thanks Sailu.

  • maheswari

    Great appetizer..My toddler loves any kind of vadas…will try it today itself as i have some peas in the pantry….

  • Meenal Mehta

    Hi Sailu,

    wish you a very happt new yr ๐Ÿ™‚

  • Padmaja

    Hi Sailu
    Happy New Year!! Looks yummy.I should try this recipe sometime. I usually make curry out of it.

  • Kambimom

    That looks awesome! I will surely try this sometime. Especially because it is protein-rich and healthy. I knew that the Falafel in greek food is made from black-eyed peas. But this indian version will be a hit with my son and hubby.

    PS Your site is really awesome. The photos look so appetizing. Keep up the good work!

  • viji

    Very nice indeed Sailaja. Something totally different. Tks for sharing. Viji

  • Coffee

    This is new to me!!!!!! Never tried making vadas out of beans!!!! Thanks for this one sailu ๐Ÿ™‚

  • Lakshmik

    Hi Sailu

    Thanks for the recipe. I remember M’s aunt mentioning this recipe, but of course, she never gave it to me. I will surely save this one.

  • Vini K

    Hi Sailu, I have toyed with the idea of making vadas with these peas before, but never made it actually. I make dhokla with it. Will soon post the recipe. Vadas look very good though..:)

  • shaheen

    nice recipe! reminds me of the parippu vada.Thanks!

  • shyamala vinesh

    Hi sailu, the vadas really tasted good. My husband who hates parippu vadai was initially hesitant to try this. I had to convince him that it has different ingredients. Once he tasted, the plate was empty in few minutes. Good one.

    Thanks for the feedback and am glad both you and your husband enjoyed the vadas..:)

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  • anjana ramanuj

    Hello Sailu,

    Cow peas are obtained in Dhal form in DaresSalaam (Tanzania) These dhal is soacked overnight and then grinded in to a not so fine pastei.e. add little water in the juicer/mixer/grinder to make a lumpy paste. This paste is kept aside for couple of hours and then add green chilly paste, inions cut in to very small squares, and very little green methi. The paste is then wisked and salt is added to the paste as you fry them so that the paste does not become soft/soggy.

    The oil must be hot but not very hot. Take the paste in your hand and roll it in to vadai with both hands and drop the bolls in the oil and fry at reasonable heat until golden brown in colour. These are eaten with green chilly/coconut and lemon cutney.

  • Anupama

    Hi Sailu,
    I have never made these. They look very good and I am going to try soon.


  • AshaLatha R.K.Prasad

    This particular White Lobia recipe is simply awesome. I would surely give it a try.
    Thanks a ton for posting this wonderful recipe.


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  • Bhagyajyothi

    Sailu garu,
    i made the vada with Black eye peas aka alasandalu or bobbarlu…very tasty…crunchy…my son liked them very much..even we too.thanks for the nice recipe