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Cabbage Vada
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Cabbage Vada | How to make Cabbage Vadai

This Cabbage Vada is a version of regular vada made with a mixed lentil batter, spiced with other ingredients and makes a wonderful evening snack.
Course Appetizers & Starters
Cuisine South Indian
Keyword Vada Recipes
By Cook Method Deep Fried
Occasion Evening Snack, Weekend Special
By Diet Kid Friendly
Dish Type Deep Fried Dishes
Author Srivalli

Ingredients

  • 2 cups Cabbage finely chopped
  • 1/2 cup Chana Dal / Bengal Gram
  • 3/4 cup Urad dal / Black Gram
  • 2 to 3 Green Chilies
  • 1 cup Onions finely chopped
  • 1/4 cup Coriander leaves finely chopped
  • Handful Curry leaves
  • 1 inch Ginger
  • 1 tsp Fennel Seeds
  • A Pinch Asafoetida / Hing
  • 1 no Green Chilli finely chopped
  • Salt to taste
  • Cooking Oil for deep frying

Instructions

  • Wash and rinse the lentils separately for at least 4 hours.
  • Grind the Urad dal with just enough water to a fluffy batter.
  • Grind the Chana dal to a semi coarse paste.
  • Make a paste of ginger and 3 green chilies, finely chop one chili.
  • Wash and finely chop the cabbage.
  • In a wide bowl, add all the ingredients together.
  • Heat a Kadai with oil, take a small portion of batter, flatten as you would with your regular vadas, and gently slide into the hot oil.
  • Cook on a medium flame for the vadas to be cooked from within as well.
  • Cook on both sides and drain with a slotted ladle onto a kitchen towel.
  • Serve hot with chutney.
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