Cabbage Vada | How to make Cabbage Vadai

Cabbage Vada

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.

For Day 3 in BM#104 Sweets & Snacks for my own choice, where I picked up to make Vada Recipes, its Cabbage Vada, while its another traditional snack in Cooking 4 all Seasons!

Cabbage Vada
Week 1 – Sweets (Indian Traditional Sweets)

Day 1 is Arcot Makkan Peda
Day 2 is Burhanpur Jalebi
Day 3 is Ghevar
Day 4 is Motichoor Ladoo
Day 5 is Ghotua Ladoo
Day 6 is Bandar Laddu

Week 2 – Snacks from the same State (Andhra)

Day 1 is Kara Sev
Day 2 is Kobbari Chegodilu
Day 3 is Karam Gavvalu
Day 4 is Garlic Kara Sev
Day 5 is Venna Murukulu
Day 6 is Palakayalu

Week 3 – Snacks of our choice (Vada Varieties)

Day 1 is Ponk Vada
Day 2 is Palak Vada

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How to make Cabbage Vada

Some of the other deep fried fritters made with Cabbage are these – Yellow Moong Dal Cabbage Vada, Cabbage Urad Dal Bonda, Cabbage Onion Pakoda, Cabbage Pakoda.
Goes Vadai

Step By Step Pictures to make Cabbage VadaHow to make Cabbage Vada 1How to make Cabbage Vada 2Cabbage Vadai

Cabbage Vada | How to make Cabbage Vadai

Ingredients Needed:

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.

Patta Gobi 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.
Cabbage Vada
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Cabbage Vada
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Instructions
  1. Wash and rinse the lentils separately for at least 4 hours.
  2. Grind the Urad dal with just enough water to a fluffy batter.
  3. Grind the Chana dal to a semi coarse paste.
  4. Make a paste of ginger and 3 green chilies, finely chop one chili.
  5. Wash and finely chop the cabbage.
  6. In a wide bowl, add all the ingredients together.
  7. 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.
  8. Cook on a medium flame for the vadas to be cooked from within as well.
  9. Cook on both sides and drain with a slotted ladle onto a kitchen towel.
  10. Serve hot with chutney.
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6 comments

  1. That a great idea Valli making different type of vadas with different veggies. I follow the same idea, try adding spinach next time, tastes amazing. Your vadas have turned out so nice and crisp. Good way to feed kids who do not like cabbage.

  2. It must have been hard to come up with various vada choices for this week and especially with cabbage given that you have already posted so many varieties with it. Another great choice to snack on along with evening tea.

  3. I made cabbage Vadas too for this weeks post with a little variation. Love the way your Vadas look Valli. Nice and crisp. Never thought of serving them with sambhar like regular Vadas. That’s a great idea.

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