Description
This fun savory fried snack uses cabbage instead of the tradition onions in the batter. Enjoy while still warm with coconut chutney or sambar.
Ingredients
Scale
- 1/2 Cup – Whole White Urad Dal
- 1 Cup – Finely Chopped Cabbage
- 1 tsp – Grated Ginger
- 3 – Green Chilies
- 2 tbsp – Chopped Coriander Leaves
- 8 to 10 – Curry Leaves
- 1/2 tsp – Cumin Seeds (optional)
- A Pinch – Asafoetida/Hing
- To Taste – Salt
- To Deep Fry – Oil
Instructions
- Wash and soak urad dal for 2-3 hours in ample of water, rinse one more time and grind into smooth thick paste, use 1-2 tbsp of water if required to grind in mixer.
- Finely chop cabbage, green chilies, coriander leaves, curry leaves, grate ginger and mix with urad batter. Add salt, asafoetida, cumin seeds and mix well.
- Heat oil for deep frying in kadai (wok). To make vada/bada wet hand in a bowl of water, take little batter and make smooth ball, make a hole in middle using thumb and carefully drop this in hot oil, make sure not to get your hand burnt (I am not very good in making perfect vada shape which you can see, so so try doing it one day eventually we will get the perfect shape, if you are like me now)
- Add 3-4 vada in a batch (add more if using big kadai) and fry in medium flame both sides until nice golden brown, drain in tissue paper once cooked and repeat same for rest of batter.
- Serve hot with coconut chutney, sambar. I served with dahiwale kaduu, jimikhanda, kochai sabzi, it makes wonderful combo.
Notes
inely chop cabbage, I didn’t chop the cabbage finely as I was doing multiple things this time.
Try to use less water while grinding urad dal, if not vada will absorb lot of oil while cooking.
If you not good in making vada shape, then just roll into ball and flatten them, deep fry like we do for masala vada.
Always add salt before making vada.
You can add 1/2 to 1 tbsp of rice flour to make this vada extra crispy.
- Category: Appetizer
- Cuisine: South Indian