Go Back
+ servings
cabbage vada recipe
Print Recipe
No ratings yet

Cabbage vada recipe

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. 
Prep Time10 mins
Cook Time20 mins
Soaking time2 hrs
Course: Snack
Cuisine: Indian
Servings: 10 vadai

Ingredients

  • ½ cup Urad dal white, whole
  • 1 cup Finely chopped cabbage
  • 2 Green chilli
  • 1 tablespoon Ginger chopped finely
  • 2 tablespoon Coriander leaves chopped
  • 1 sprig Curry leaves
  • 1 pinch Asafoetida
  • Salt as needed

Instructions

  • Wash and soak urad dal for 2 – 3 hours.
  • Drain water completely and grind it with 2 tablespoon 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 tablespoon 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.
  • 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.
  • Cook both sides in medium flame until golden brown. Drain in paper towels.

Notes

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