Name: Cabbage Vada Cabbage Vadai: 7 Steps to Crispy Perfection
Prep time: 2 h 10 min
Cook time: 25 min
Total time: 2 h 35 min
Cuisine: Indian
Ingredients: ¾ cup chana dal; ¼ cup urad dal; ¼ cup toor dal; water (for soaking); 2 cup cabbage (finely chopped); 1 chilli (finely chopped); 2 tbsp coriander (finely chopped); 2 tbsp dill leaves (finely chopped); few curry leaves (finely chopped); 1 tsp cumin / jeera; pinch hing / asafoetida; 1 tsp salt; oil for frying

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Cabbage Vada Cabbage Vadai is a crispy and savory snack made with mixed dals and finely chopped cabbage. This delicious treat is popular in South Indian cuisine and is perfect for any occasion, whether you’re hosting a party or simply craving a tasty snack. The combination of lentils and cabbage creates a delightful texture and flavor that will keep you coming back for more. Let’s dive into how to make this scrumptious dish!

Why You’ll Love This Cabbage Vada Cabbage Vadai

This dish is not only delicious but also offers numerous benefits. First, it’s a great source of protein, thanks to the combination of chana dal, urad dal, and toor dal, making it a healthy option for vegetarians. Second, these Cabbage fritters are rich in fiber, aiding digestion. Third, they are incredibly versatile and can be enjoyed as a snack or appetizer. Furthermore, the spices and herbs used in this recipe add a burst of flavor, making it a spicy cabbage ball that even kids will love. Lastly, this Cabbage snack recipe can be easily customized with your favorite ingredients, making it a family favorite.

Ingredients for Cabbage Vada Cabbage Vadai

Gather these items:

¾ cup chana dal
¼ cup urad dal
¼ cup toor dal
water (for soaking)
2 cups cabbage (finely chopped)
1 chilli (finely chopped)
2 tbsp coriander (finely chopped)
2 tbsp dill leaves (finely chopped)
few curry leaves (finely chopped)
1 tsp cumin / jeera
pinch hing / asafoetida
1 tsp salt
oil for frying

How to Make Cabbage Vada Cabbage Vadai Step-by-Step

Step 1: Firstly, in a large bowl take ¾ cup chana dal, ¼ cup urad dal, and ¼ cup toor dal.
Step 2: Soak in enough water for 2 hours.
Step 3: Drain off the water completely and rest for 10 minutes.
Step 4: Blend to a coarse paste without adding any water.
Step 5: Transfer the dal mixture to a large bowl.
Step 6: Now add 2 cups cabbage, 1 chilli, 2 tbsp coriander, 2 tbsp dill leaves, few curry leaves, 1 tsp cumin, pinch hing, and 1 tsp salt.
Step 7: Squeeze and mix well, combining the mixture.
Step 8: Make a soft dough adding 2 tbsp of rice flour if the mixture is watery.
Step 9: Grease hands with oil and prepare small balls, flatten the vada.
Step 10: Deep fry in hot oil or preheat and bake at 180 degrees Celsius for 25 minutes or until it turns golden and crisp.
Step 11: Stir occasionally until the dal vada turns golden and crisp.
Step 12: Finally, serve cabbage vada hot along with masala chai.

Pro Tips for the Best Cabbage Vada Cabbage Vadai

Keep these in mind:

Ensure the lentils are soaked properly to achieve the right texture.
Don’t skip the hing (asafoetida); it adds a unique flavor to the vada.
Adjust the spice level by adding more or fewer chilies according to your taste.
For a healthier option, bake instead of frying, but ensure they are adequately greased to maintain crispiness.

Best Ways to Serve Cabbage Vada Cabbage Vadai

Serving suggestions for this delicious treat include:

Pairing with coconut chutney for a delightful dip.
Serving alongside spicy sambar for an authentic South Indian meal.
Enjoying it with a cup of steaming masala chai for a perfect snack.

How to Store and Reheat Cabbage Vada Cabbage Vadai

To store your leftover Cabbage lentil dumplings, place them in an airtight container and refrigerate them. When ready to eat, reheat in the oven or air fryer to regain their crispiness. This makes them a great option for meal prep, taking just minutes to reheat.

Frequently Asked Questions About Cabbage Vada Cabbage Vadai

What’s the secret to perfect Cabbage Vada Cabbage Vadai?

The secret lies in the texture of the batter; it should be thick enough to hold shape but not too dry. Additionally, ensuring the oil is hot enough before frying is crucial for achieving that crispy exterior.

Can I make Cabbage Vada Cabbage Vadai ahead of time?

Yes, you can prepare the mixture ahead of time and store it in the refrigerator. Form and fry the vadas just before serving for the best taste and texture.

How do I avoid common mistakes with Cabbage Vada Cabbage Vadai?

To avoid common mistakes, ensure that the lentils are soaked long enough, and don’t overmix the batter. A coarse texture is ideal for the best results.

Variations of Cabbage Vada Cabbage Vadai You Can Try

For unique twists on this classic recipe, consider these variations:

Adding grated carrots for a sweeter flavor and vibrant color.
Incorporating different herbs like mint or parsley for a refreshing taste.
Using different types of lentils, such as moong dal, for a lighter version.
Experimenting with spices like garam masala or turmeric for added depth.

For more delicious recipes, check out our latest recipes or try making South Carolina Bird Dog for a unique twist!

Cabbage Vada Cabbage Vadai: 7 Steps to Crispy Perfection - Cabbage Vada Cabbage Vadai - additional detail

For more information on the health benefits of lentils, visit Healthline.

Cabbage Vada Cabbage Vadai: 7 Steps to Crispy Perfection

Author: basmer
Total Time: 2 hours 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Cabbage Vada recipe is a crispy and savory snack made with mixed dals and cabbage.

Instructions

Firstly, in a large bowl take ¾ cup chana dal, ¼ cup urad dal and ¼ cup toor dal.
Soak in enough water for 2 hours.
Drain off the water completely and rest for 10 minutes.
Blend to a coarse paste without adding any water.
Transfer the dal mixture to a large bowl.
Now add 2 cup cabbage, 1 chilli, 2 tbsp coriander, 2 tbsp dill leaves, few curry leaves, 1 tsp cumin, pinch hing and 1 tsp salt.
Squeeze and mix well combining the mixture well.
Make a soft dough adding 2 tbsp of rice flour if the mixture is watery.
Grease hands with oil and prepare small balls, flatten the vada.
Deep fry in hot oil or preheat and bake at 180 degree Celsius for 25 minutes or until it turns golden and crisp.
Stir occasionally until the dal vada turns golden and crisp.
Finally, serve cabbage vada hot along with masala chai.