CABBAGE VADA / VADAI (USING URAD DAL)

 

     Cabbage vada /vadai tastes similar to our medhu vadai. You may never know it has cabbage. Cabbage tastes similar to onion in this vadai.  The preparation is also exactly same as the medhu vadai, but only that insteaad of onion, we add cabbage. My family likes it. There are many versions of cabbage vada. This is urad dal version, you can also make this like we make parruppu/masala vadai. Best to serve as snack with coffee/ tea when you host guests, they will be surprised with this unique ingredient…

 

 

                                                                       Ingredients

Urad dal (white,whole)	1/2 cup
Finely chopped cabbage	1 cup
Green chilli	2
Ginger,chopped finely	1 tblsp
Coriander leaves, chopped	2 tblsp
Curry leaves	few
Asafoetida powder	a generous pinch
Salt	As needed

 

                                                           Method

Wash and soak urad dal for 2 – 3 hours. Drain water completely and grind it with 2 tblsp of water in a mixer. Do not grind for long time, just use juice/inch/pulse option and grind slowly, wipe the sides of the jar frequently. Add a tblsp of water each time when you open the lid. Grind to a smooth thick paste. Add all the ingredients to this and mix well in a bowl. Wet your hands and make a smooth ball, make a hole in the middle using your thumb and drop carefully in hot oil in the kadai. Cook both sides in medium flame until golden brown. Drain in paper towels.

                   Serve hot with sambar or any coconut chutney. Yummy with both or as it is…

Notes

Use less water while grinding. You can mix a tsp of rice flour in the batter to make the vada extra crisp! Add salt only just before you are going to make.

 

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