Cabbage Vada | Urad Dhal Fritters With Cabbage

Fried snacks are a favorite in my household.I made this crispy Vada last Sunday and no one really knew it had cabbage in it!No one is a fan of cabbage at home except me. So I never mentioned the cabbage part until the vadas disappread..

Sowmya is hosting Tried and Tasted event highlighting Rak’s Kitchen this month.I tried this Cabbage Vadai / Vada from her blog. I have bookmarked many recipes from her site and this is one of them…

I have made a couple of changes from her recipe. I omitted green chillies and added red chilli powder. Lil Angel does not fancy biting into chillies in her favorite vadas.I also added 2 teaspoons of rice flour to the batter.

I used:
Source : Rak’s Kitchen [Check out her recipe for step-by-step instructions]

Urad dal, white,Whole – 1 cup
Finely chopped cabbage 1 cup
Rice flour -2 teaspoons
Red chilli powder- 1/2 teaspoon
Grated ginger- 1/2 teaspoon
Asafoetida – a pinch
Curry leaves- a few , chopped
Coriander leaves- a few , chopped
Salt to taste

Oil to deep fry.

1. Wash and soak urad dhal for 3 hours. Drain and grind to  fine paste in a mixer. Add as little water as possible and scrape out the sides so that the batter is evenly ground and there is no trace of whole urad dhal.
2. In a bowl, mix all the ingredient along with the ground batter.
3. Heat oil to deep fry.
4. Wet your hands and take a small amount of batter.Form a ball and flatten it and make a hole in the center.
5. Gently drop it into hot oil.
6. Fry till both sides are golden brown.Drain on absorbent paper.

Cabbage Vada served with Sambar and Coriander-Coconut chutney

Linking this to Your Best Recipes….

Bon Appetit…