Step-by-Step Instructions

1. 1.Prepare Kidney Beans for Grinding

   Take 1 cup of kidney beans that have been soaked overnight. Drain the water and transfer them into a grinder jar.

2. 2.Add Spices to Kidney Beans

   To the kidney beans in the grinder, add 1/2 teaspoon of cumin seeds, 1/4 teaspoon of pepper, 1/2 teaspoon of salt, 2 garlic cloves, and a 1-inch piece of cinnamon.

3. 3.Grind to a Smooth Paste

   Grind all the ingredients in the jar to form a smooth paste. Ensure there are no large chunks remaining.

4. 4.Transfer Paste and Add Vegetables

   Transfer the ground kidney bean paste into a large mixing bowl. Add 1 finely chopped onion, 1/2 cup of finely chopped cabbage, 1/4 cup of finely chopped carrot, and 1/2 cup of finely chopped beans.

5. 5.Add Dry Spices and Flour

   To the mixture, add 1 teaspoon of chili powder, 1/8 teaspoon of asafoetida, 1/2 teaspoon of garam masala, some curry leaves, 2-3 tablespoons of rice flour, and 1/8 teaspoon of cooking soda.

6. 6.Mix the Vada Batter

   Mix all the ingredients thoroughly until well combined and a uniform batter is formed. The batter should be thick enough to form small balls or patties.

7. 7.Deep Fry the Vadas

   Heat oil in a pan over medium heat. Once the oil is medium hot, carefully drop small portions of the vada batter into the oil. Fry the vadas until they are crispy and golden brown on all sides.

8. 8.Remove and Serve

   Once the vadas are golden brown and crispy, remove them from the oil using a slotted spoon to drain excess oil. Serve hot.