- Preparation For Cabbage Vada Recipe: Rinse and soak the urad dal and chana dal in enough water overnight or for at least 4-5 hours. drain the lentils. Then add the lentils in the grinder jar along with black pepper, fennel, cumin and asafoetida. You can also add these spices whole to the vada batter, instead of grinding them. Grind to a smooth batter using very less water. Add the chopped cabbage, coriander leaves, curry leaves, ginger, garlic and salt to the batter. Mix very well and keep aside. Making Cabbage Vada: Heat oil in a kadai till its medium hot. Drop spoonfuls of the batter in the medium hot oil. When one side is partly cooked and pale golden, turn over and continue frying. Fry the vada till golden brown and crisp. Drain them on paper towels to remove excess oil. Serve cabbage vada hot or warm with green chutney or coconut chutney or sambar and rasam.
Cabbage vada
#myrecipe
By Shaalini Shaalu
Jan, 8th
573
Servings
2 persons
Cook Time
20 minutes
Ingredients
11
- 13
Ingredients
- Chana dal
- Urad dal
- Green chillies
- Cabbage
- Ginger
- Coriander
- Curry leaves
- Salt
- Fennel seeds
- Cumin seeds
- Black pepper
- Hing
- Oil
