Saw this at Rak's Kitchen. It has been a long time since we had vada for breakfast and I thought today was a good day to make it with this variation. I have made cabbage vada with tuvar dal but not with urad dal. And this would be a nice dish to make when you want to make it on an 'onion-less' day. It tastes as good or even better.
Black gram dal (Urad) - 3/4 cup
Cabbage finely chopped - 1 cup or even little more- it may seem a lot - but it isn't!!
Green chilies - 2 finely chopped
Ginger - 1/4" finely chopped
Coriander leaves - few - chop
Curry leaves - few - shred coarsely
Asafoetida - large pinch
Salt to taste
Soak the urad dal overnight. (If making for an evening snack, soaking for 4 hours will do)
Grind with very little water to a fine paste with salt
Add the chopped ingredients, coriander and curry leaves, asafoetida
Take a small ball of batter make a hole in the center ( in other words - the vada)
Slip into medium hot oil and fry to a golden brown that will be crisp to bite in.
Have with chutney, pickle or sambar / or all of them