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.
When I had decided on making Vada Recipes for this week, I wanted to pick up something easy to make, yet different as I was doing a tougher theme on Cooking 4 all Seasons.
So different vada recipes turned out to be an easy option, though, except three recipes, I had to make the other three on different occasions.
As with Palak Vadai, I kept the batter the same for the cabbage vada and changed certain spice to give variations and also increased the urad dal proportion. These vadas turn out great and are a great way to include cabbage in your diet if you are not so happy eating it as a side dish.
Week 1 – Sweets (Indian Traditional Sweets)
Week 2 – Snacks from the same State (Andhra)
Week 3 – Snacks of our choice (Vada Varieties)
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Step By Step Pictures to make Cabbage Vada
Cabbage Vada | How to make Cabbage Vadai
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 chopped
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
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.