Cabbage vadai

Name: Cabbage vadai
Total time: 1800 s
Yield: 6 peoples
Cuisine: Indian
Ingredients: 3/4 cup chana dal; 1/4 cup urad dal; 1 cup chopped cabbage; 3 dry red chillies; 1 tbsp fennel seeds; 5 garlic cloves; 2 inch ginger; 2 tbsp salt; 2 cups oil for deep fry; 2 tbsp chopped mint leaves

Muniswari.G @muniswari_0205

Chennai

#ga24 #cabbage Here is a very crispy and delicious Vada recipe that is popular in South India. This cabbage vada is easy & quick to prepare. It is made with crushed lentils and chopped cabbage, mint leaves. It makes.a lipsmacking combo with your hot cup of coffee or tea.

Muniswari.G @muniswari_0205

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Ingredients

30 minutes

6 peoples

3/4 cupchana dal
1/4 cupurad dal
1 cupchopped cabbage
3dry red chillies
1 tbspfennel seeds
5garlic cloves
2 inchginger
2 tbspsalt
2 cupsoil for deep fry
2 tbspchopped mint leaves

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Steps

30 minutes

1

Wash and soak both dal together for 1 1/2 hours. Drain the water completely and keep it aside.
2

Grind red chillies, fennel seeds, ginger and garlic, first to a smooth paste. Then add the drained dal and grind it coarsely without adding water.
3

Finely chop cabbage. Add the chopped cabbage, mint leaves and salt to the vada batter and mix well. Check for salt. Our cabbage chana dal vada batter is ready.
4

Heat oil in a kadai. To check if the oil is ready for frying the vadas, drop a piece of batter into the oil, if it raises to the surface immediatly, then the oil is ready for frying. Reduce the heat to medium. Dip your hand in water (keep a bowl of water besides the batter) take a little batter, shape it into a ball and flatten it in the shape of a disc or form it into patties.
Gently drop the flattened disc into the oil and deep fry both sides until golden brown.
5

Remove from the kadai using a slotted ladle and drain excess oil on a paper towel or colander. Repeat the same process for the rest of the batter.
6

Ready to serve with chutney...