Hyacinth Beans Fritters / Mochai Vadai Recipe

When in season we never miss a chance to prepare dishes using hyacinth beans or as locals refer it as avarekalu / mochakkai. One must visit vvpuram Bengaluru's own food street to taste this fritter sold during avarebele mela. These crispy fritters are so addictive and packed with flavors from masala and beans.

Mochai Vadai, Hyacinth Beans Vada Recipe Video in English 😉

How to hull Hyacinth beans for the recipe video in detail 😉

Hulled hyacinth beans vadai Ingredients:

200 Grams Hyacinth Beans (Peeled and Hulled)

100 Grams Split Chick Peas

150 Grams Finely Chopped Onions

10 Green Chilies

10 Cloves Garlic

1 1/2 Inch Ginger

8 Sprigs Mint (Finely Chopped)

8 Sprigs Coriander (Finely Chopped)

5 Sprigs Curry Leaves (Finely Chopped)

1 Star Anise

5 Cloves 

Two...1 Inch Sticks Cinnamon 

1/2 Tbsp Fennel Seeds

Salt as per taste

Oil for frying....

Prep:

1. Peel, hull and reserve the hyacinth beans.

2. Wash the split chickpeas (kadalai paruppu) twice or thrice and soak in water for 30 minutes until the split chickpeas doubles in size.

3. Once the chickpeas doubles wash and drain the excess water using a sieve. To achive crispy fritters always prepare the batter with very less water and do not soak the chickpeas for longer period of time.

Method:

1. In a mixer add cleaned ginger pieces, garlic, chilies, fennel seeds, star anise, cinnamon, cloves and cardamom, grind to form a smooth masala paste. Make sure not to use water.

2. To the masala paste, add small batches of hyacinth beans pulse and grind to form a coarse paste. Transfer the ground batter to a mixing bowl.

3. Follow the step and grind the hyacinthbeans without water and reserve in a bowl. To the same mixer grinder add the soaked and drained chickpeas and grind to form a tight batter, do not add water, if needed add only few tbsp water and grind to form a coarse paste.

4. To the batter add finely chopped onion, coriander, mint and curry leaves, knead and combine the batter until all ingredients are well incorporated and reserve.

5. Divide and reserve the batter in a mixing bowl required for frying. Add salt to the batter and mix well. Heat oil for frying in a wok on low flame.

6. Once the oil reaches temperature place on lowest flame setting. Take slightly larger than lime size roundel, wet your hands and palms flatten the batter in your palm and gently drop the created vadas in hot oil and fry on low flame.

7. Make sure not to place the flame on high flame setting fry the vadas on low flame for 2 minutes on each side. In 5 to 10 minutes the vadas should turn light golden in color, using a slotted spoon drain from excess oil, reserve on a tissue paper before serving...Serve hot with mint chutney...Enjoy!