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.

Ingredients:

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