Cabbage dal vadai recipe is a deep fried snacks made from ground lentils and finely chopped cabbage.
(spilt and husked bengal gram)
(spilt and husked black gram)
finely chopped cabbage
(red or green)
1 or 2
½ or ¾
finely chopped or grated
chopped coriander leaves
chopped curry leaves
whole black pepper
salt as required
oil for shallow frying or deep frying the vadas
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. I added approx 4 tbsp of 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.
full recipe -