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Cabbage vada recipe | Cabbage vadai

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cabbage-vada-south-indian Cabbage vada / muttaikose vadai tastes similar to our medhu vadai. You may never know it has cabbage. Cabbage tastes similar to onion in this vadai.  The preparation is also exactly same as the medhu vadai, but only that insteaad of onion, we add cabbage. My family likes it. There are many versions of cabbage vada. This is urad dal version, you can also make this like we make parruppu/masala vadai. Best to serve as snack with coffee/ tea when you host guests, they will be surprised with this unique ingredient…
Cabbage-vada-recipe

Cabbage vada recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 3 Hrs    |  Cook time: 20 mins    |  Makes: 10

Ingredients

Urad dal (white,whole) – 1/2 cup

Finely chopped cabbage – 1 cup

Green chilli – 2

Ginger,chopped finely – 1 tblsp

Coriander leaves, chopped – 2 tblsp

Curry leaves – 1 sprig

Asafoetida powder – a generous pinch

Salt – As needed

Method

  1. Wash and soak urad dal for 2 – 3 hours. Drain water completely and grind it with 2 tblsp of water in a mixer. Do not grind for long time, just use juice/inch/pulse option and grind slowly, wipe the sides of the jar frequently. Add a tblsp of water each time when you open the lid. Grind to a smooth thick paste. Add all the ingredients to this and mix well in a bowl.

    2. 1-ingredients

  2. Wet your hands and make a smooth ball, make a hole in the middle using your thumb and drop carefully in hot oil in the kadai.

    3. 2-making

  3. Cook both sides in medium flame until golden brown. Drain in paper towels.

    4. 3-fry

Notes
  • Use less water while grinding. You can mix a tsp of rice flour in the batter to make the vada extra crisp!
  • Add salt only just before you are going to make.

Serve hot with sambar or any coconut chutney. Yummy with both or as it is…

cabbage-vadai

Reader Interactions

Comments

  4. No matter how many recipes you have read about medhu vada, it never fails to whip up your saliva! I am reading this at 8 a.m. and my hunger pangs hits , as I watch those yummy photographs 🙂
    good recipe

    Thanks.

    Reply

  14. Rasi, I made this time in a mixie. The knack is not to grind continuously. Stop and grind for short time, and use less water. Sure it will work. Urad dal quality also matters, use fresh, good quality dal.

    Reply

  22. Super vadai..Iam always amazed at the pefect round vada's u make.Stil remember the first beautiful crispy urad dhal vadai picture that you posted long back, big fan of that picture 🙂

    Reply

  104. They look delicious! Great presentation!
    I just found your blog and I loved it! Am a happy follower now!
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    Hope to see you around again!

    Reply

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