Saturday, February 18, 2012

Cabbage Vada

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 
Blend well.
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


  1. Aha I am hungry let me grab some of the vadas which look so tempting and lovely.

  2. you have a lovely place dear, keep posting happy to follow you, stop by mine when u find time!!!

    this is my fav breakfast!!!!looks delicious!!!

  3. I love vada, these cabbage ones look awesome...

  4. wow..this looks awesome...very classy..!
    Tasty Appetite

  5. So inviting n tempting vadas,wonderful presentation too....

  6. Looks absolutely awesome and perfect

  7. I have a soft corner for south Indian cuisine especially vadas!! Your vadas look fried to perfection.
    Happy following your blog :)

  8. they look crispy & golden... the perfect vada!

  9. Vada looks yummy. For apple rasam I used the red ones since that was what I had on hand.

  10. Those look so crisp & perfect for tea time! Loved your idea!

  11. this looks awesome n delicious......



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