cabbage vada recipe, how to make cabbage vada | cabbage vadai recipe

by dassana amit on December 11, 2013 · 0 comments

cabbage vada are deep fried snacks, quite popular in south india. these vadas are made from ground lentils and finely chopped cabbage.

there are many types of vadas made in south india like medu vada, mysore bonda, masala vada and so on. i have made these cabbage vadas using urad dal (black gram) and chana dal (bengal gram). you can make the cabbage vadas with only urad dal also.

there are many variations to make these cabbage vadas. e.g. as a variation you can add onions or chopped carrots in the vada mixture. this is a no onion no garlic cabbage vada recipe. i have also shared no onion no garlic medu vada recipe.

while making any vada, it best is to soak the dal/lentils overnight. i always soak the lentils overnight. this makes the vadas soft and gives a porous texture to them. addition of ginger and green chilli adds the essential spice factor to these cabbage vadas.

cabbage vadas can be served with green chutney or tomato sauce or coconut chutney or sambar and rasam. a cup of tea along with them will also be fine.

if you are looking for more snacks recipes then do check rava idli, pakora recipe, dahi vada, dahi aloo tikki and punjabi samosa recipe.

cabbage vada

Total time

9 hours 25 mins

Author: dassana

Serves: 2-3

• ½ cup chana dal/spilt & husked bengal gram
• ½ cup urad dal/spilt and husked black gram
• 2 cups finely chopped cabbage
• 1 or 2 green chili, chopped
• ½ or ¾ inch ginger, finely chopped or grated
• ½ tsp fennel seeds
• ½ tsp cumin seeds
• ½ tsp black pepper, crushed
• a generous pinch of asafoetida
• salt as required
• oil for deep frying the vadas

1. rinse & soak the urad dal and chana dal in enough water overnight or for atleast 4-5 hours.
2. drain and then grind the lentils with very little water – i used approx 4 tbsp of water.
3. grind to a smooth paste.
4. mix all the ingredients, except oil in the ground chana and urad dal mixture.
5. keep aside.
6. heat oil in a kadai or deep fryer.
7. take spoonfuls of the batter and fry in medium hot oil till golden brown and crisp.
8. drain cabbage vadas on paper towels to remove excess oil.
9. serve cabbage vadas hot or warm with green chutney or coconut chutney or sambar and rasam.

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