Karamani Vadai || Lobia Vada

Yields: 10 Servings Difficulty: Medium Prep Time: 2 Hr Cook Time: 25 Mins Total Time: 2 Hr 25 Mins

Karamani Vadai (Lobia/காராமணி பயிறு) is an attempt to infuse bean into our diet. I made this vadai last year during the Navratri season. I was a bit hesitant during the process of making this vadai, fearing its outcome. Surprisingly it turned out very crunchy like our normal masala vadai. The kids liked it very much and the H too could not guess, what it had. It tastes best when hot, while kinda OK when it is cold. I served it with some minty yogurt dip. Definitely, a must-try recipe with karamani/lobia, when you get bored of making sundal.



0/9 Ingredients
Adjust Servings


0/4 Instructions
  • Wash and soak the soybean with plenty of water for about 2 hours. Once it is done, drain water and wash it again. In a mixer, add the soya bean, red chilies, Jeera or fennel seeds, ginger, and grind it coarsely. Add water in drops and make it into a vada dough.
  • Transfer this to a bowl and add rice flour, finely chopped onion . Mix together Add required salt and keep it ready for deep fry.
  • In a pan, add oil for deep frying. Keep the stove in medium flame. Take a ball of dough and flatten them on a greased sheet.
  • Gently place them in the oil and deep fry until it is golden brown. Make sure the oil is not smoking hot, to avoid burning of the vadas.


  • Make sure that the dough is not ground very smooth. This will not make crispy vadas.
  • Add water only in drops. Too much water can make a runny dough, resulting in too much oil absorption or even disintegration of the vadas.
  • Oil should be hot, and not smoking hot. This might lead to burning out of vadas or uncooked inside.

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