I have a close friend of mine who is from Hyderabad and they cook a very delicious dish, Cabbage Vada. First time when I went to their home, I wonder how the taste would be, but to my surprise it was dainty and to my surprise it is only a shallow frying of vadas and not deep frying. Then, I got the recipe from them and I have presented here. Hope you all will also enjoy the wonderful and
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| Cabbage Vada |
| Preparation Time | 1 hour |
| Cooking Time | 30 mins |
| Yield | 15 |
Ingredients:
| Shredded Cabbage | 1 Cup |
| Channa dal | ¾ Cup |
| Thur dal | 1 tablespoon |
| Urid dal | 1 tablespoon |
| Rice | 1 teaspoon |
| Green Chillies | 2 |
| Ginger | 1 inch piece |
| Onion | 1 |
| Chopped Coriander leave | 2 tablespoon |
| Green Chillies | 2 |
| Salt | To taste |
| Oil | ¼ Cup |
Method:
- Soak the dals along with rice in water for atleast 1 hour
- After 1 hour, wash and drain the water. Take 1 handfull of dals in a mixer and add green chillies, salt and ginger and grind it to a smooth paste. Then add the remaining dals and give a pulse or two and switch off the mixer
- Take the ground vada batter in a bowl and add shredded cabbage, chopped onion and coriander leaves
- Mix the batter well and adjust the salt if needed
- Heat a pan, add oil. We are going to shallow fry the vadas as against the normal procedure of deep frying. When the oil is hot enough, take a small ball of vada batter and make small patti and then gently add the vadas to the pan and keep the flame in medium and fry the vadas
- Gently turn the vadas to other side and fry them evenly
- Remove the fried vadas and place it in paper towel to drain excess oil. Repeat the above 2 steps for rest of vadas.
- The yummy and crispy cabbage vadas are ready to serve with hot coffee/tea
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| Cabbage Vada |
