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Cabbage Vada

Abhipriya Raghav
Cabbage vada is an Indian snack recipe made with lentils, cabbage and other spices.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Snack
Cuisine Indian
Servings 2 servings

Ingredients
  

  • 1 cup chana dal
  • 1/2 tsp fennel seeds
  • 1/4 tsp cumin seeds
  • 3-4 red chilies
  • salt, as per taste
  • 1/2 cup finely chopped onions
  • 3/4 cup finely chopped cabbage
  • 2-3 green chilies, finely chopped
  • 1 inch piece ginger, grated
  • a few curry leaves, roughly chopped
  • oil, for deep frying

Instructions
 

  • Measure the cumin seeds, fennel seeds and chana dal.
  • Wash the dal with water and drain the excess water. Set aside.
  • In a mixer grinder add the fennel seeds, cumin seeds and the red chilies and pulse it for 5-7 seconds in pulse mode.
  • Add the chana dal to the mixer grinder along with salt and grind it to a coarse paste without adding any water. Transfer the contents to a mixing bowl.
  • Prepare the other ingredients required for the vada.
  • To the mixing bowl add the rest of the ingredients (onions, cabbage, green chilies, ginger and curry leaves).
  • Mix the contents of the bowl by squeezing it. Mix until a dough is formed.
  • Meanwhile, in a kadai on high flame, heat oil for deep frying the vadas.
  • Take a small portion of the dough, make a round ball and flatten it as shown in the picture.
  • Reduce the flame to medium and add the flattened dough to the oil and deep fry the vada until it changes to golden brown in color from all sides.
  • Line a plate with an absorbent paper and drain the vadas onto the plate.
  • Serve hot with chutney or tomato ketchup.

Notes

  • Add red chilies as per your taste.
  • Add water to the chana dal only if it is too dry to grind.
  • Cut the cabbage and onions finely to ensure even cooking.
  • Add green chilies as per your level of spiciness.
  • If the dough is not binding well then add a tbsp of rice flour. Add more if needed.
  • Always fry the vada in hot oil. If it is not hot, then the vada might absorb more oil.
  • Do not overcrowd the kadai while frying the vada.
  • Lining a plate with an absorbent paper is important to make sure all excess oil is absorbed before serving.
Keyword cabbage, snack, south Indian, vada