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Cabbage Vada
Cabbage Dal Vadai is a crispy deep fried snack made with finely chopped cabbage, herbs, spices and ground lentils.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Soaking Time For Lentils
5
hours
hrs
Total Time
5
hours
hrs
35
minutes
mins
Course:
Snacks
Cuisine:
South Indian, Tamil Nadu
Diet:
Vegan
Difficulty Level:
Moderate
Servings:
3
Calories:
320
kcal
Author:
Dassana Amit
Ingredients
½
cup
chana dal
(spilt and husked bengal gram)
½
cup
urad dal
(spilt and husked black gram)
4
tablespoons
water
or as needed to grind or blend the batter
2
cups
finely chopped cabbage
(purple or green)
1 or 2
green chili
- chopped or ½ to 1 teaspoon chopped green chillies
1
inch
ginger
- finely chopped or grated
1
tablespoon
chopped coriander leaves
- optional
1
tablespoon
chopped curry leaves
- optional
½
teaspoon
fennel seeds
(saunf)
½
teaspoon
cumin seeds
½
teaspoon
black peppercorns
1
pinch
asafoetida
(hing)
salt
as required
oil
for deep frying, as required
US Customary
-
Metric
Instructions
Preparation
Rinse and soak the urad dal and chana dal in enough water overnight or at least for 4 to 5 hours. Drain the lentils.
Then add the lentils in the grinder jar together with black peppercorns, fennel seeds, cumin seeds and asafoetida.
You can also add these spices whole to the vada batter, instead of grinding them or lightly crush them.
Grind to a smooth and fine batter using very less water. I added about 4 tablespoons of water.
Add the chopped cabbage, coriander leaves, curry leaves, ginger and salt to the batter.
Mix very well and set the batter aside.
Making cabbage vada
Heat sufficient 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.
Flip as needed and fry the vada until golden brown and crisp.
Drain them on paper towel to remove excess oil. Fry the remaining batch of batter in the same way.
Serve Cabbage Vada hot or warm with green chutney, coconut chutney or sambar and rasam.
Notes
Choose either purple cabbage or the regular green cabbage to make these vadai. Both work well.
Finely chop the cabbage and do not chop them into larger pieces.
Adjust the spices as needed.
Nutrition
Calories:
320
kcal
|
Carbohydrates:
43
g
|
Protein:
14
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Sodium:
549
mg
|
Potassium:
113
mg
|
Fiber:
17
g
|
Sugar:
4
g
|
Vitamin A:
439
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
114
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
221
mg
|
Vitamin E:
4
mg
|
Vitamin K:
38
µg
|
Calcium:
146
mg
|
Vitamin B9 (Folate):
1179
µg
|
Iron:
4
mg
|
Magnesium:
13
mg
|
Phosphorus:
21
mg
|
Zinc:
1
mg