Cabbage Vada is a healthy, traditional South Indian snack or fast food. The main ingredients are Cabbage and Urad dal. Urad dal is one of the good sources of protein. Urad dal is nothing but a split form of whole urad (black gram).
Cabbage is one of the common cruciferous family. Cruciferous vegetables contain fiber and phytochemicals which will reduce the risk of cancer. Cabbage is one of those vegetables that is available around the year.
Cabbage is one of the common cruciferous family. Cruciferous vegetables contain fiber and phytochemicals which will reduce the risk of cancer. Cabbage is one of those vegetables that is available around the year.
Ingredients
1 cup of Urad dal
2 tbsp Chana dal
2-2 1/2cups of finely chopped Cabbage
3-4 finely chopped green chilies
hand full of finely chopped Cilantro
1 tsp Cumin seeds
salt for your taste
oil for deep frying
Preparation
Chop Cabbage finely.
Chop green chilies finely.
Chop cilantro finely.
You may also add finely chopped onion, ginger and mint leaves.
Combine urad and chana dal in a bowl. Rince them a couple of times and soak in clean water for about 4 hours.
After 4 hours drain the water and take the soaked dal into the blender and blend it into a smooth batter.
Procedure
Then take the batter into a bowl and add chopped green chili,cilantro and cabbage.
Add cumin seeds and enough salt.
Combine everything well.
Take some oil for deep fry into a skillet and heat it on medium flame.
Test the oil for hotness by putting a pinch of batter in oil.
If the batter comes up right away, the oil is hot enough to fry vadas.
If not wait for few more minutes until it is hot enough.
When the oil is hot enough, wet your fingers slightly with water.
Take a big lemon size batter into your hand and press it like a patty with your fingers.
Then drop the patty into the oil very carefully.
Repeat the process to make other patties or vadas.
Do not over fill the skillet with vadas as you need space to move them around.
When you see they are turning light golden color on the edges, it is time to flip them over to the other side.
When they are golden color on both sides, it is time to take them out.
Take the vadas into a slotted ladle and drain the oil. Hold the ladle slanted to the side of the skillet to drain the oil.
Take them into a paper napkin to drain the extra oil.
Vada should be crispy out side and soft but cooked inside. You will achieve this by keeping the heat on medium.
Serve them hot with your favorite chutney or homemade tomato ketchup.
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1 cup of Urad dal
2 tbsp Chana dal
2-2 1/2cups of finely chopped Cabbage
3-4 finely chopped green chilies
hand full of finely chopped Cilantro
1 tsp Cumin seeds
salt for your taste
oil for deep frying
Preparation
Chop Cabbage finely.
Chop green chilies finely.
Chop cilantro finely.
You may also add finely chopped onion, ginger and mint leaves.
Combine urad and chana dal in a bowl. Rince them a couple of times and soak in clean water for about 4 hours.
After 4 hours drain the water and take the soaked dal into the blender and blend it into a smooth batter.
Procedure
Then take the batter into a bowl and add chopped green chili,cilantro and cabbage.
Add cumin seeds and enough salt.
Combine everything well.
Take some oil for deep fry into a skillet and heat it on medium flame.
Test the oil for hotness by putting a pinch of batter in oil.
If the batter comes up right away, the oil is hot enough to fry vadas.
If not wait for few more minutes until it is hot enough.
When the oil is hot enough, wet your fingers slightly with water.
Take a big lemon size batter into your hand and press it like a patty with your fingers.
Then drop the patty into the oil very carefully.
Repeat the process to make other patties or vadas.
Do not over fill the skillet with vadas as you need space to move them around.
When you see they are turning light golden color on the edges, it is time to flip them over to the other side.
When they are golden color on both sides, it is time to take them out.
Take the vadas into a slotted ladle and drain the oil. Hold the ladle slanted to the side of the skillet to drain the oil.
Take them into a paper napkin to drain the extra oil.
Vada should be crispy out side and soft but cooked inside. You will achieve this by keeping the heat on medium.
Serve them hot with your favorite chutney or homemade tomato ketchup.
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