Cabbage Vada Recipe | Cabbage Urad Dal Vada
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3.86 from 7 votes

Cabbage Vada Recipe | Cabbage Urad Dal Vada Recipe

Adding Cabbage to Medhu vada makes the vada more richer in taste and flavor. Crunchy, fluffy vada with a rich flavor of cabbage and onion makes this Cabbage Vada a perfect snack to serve with hot Tea/Coffee
Prep Time20 mins
Cook Time20 mins
Soaking Time2 hrs
Total Time2 hrs 40 mins
Course: Chat, Snacks
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 20 Vadai
Calories: 85kcal
Author: Sowmya Venkatachalam



  • 1 Cup Urad Dal
  • 4 Green chili
  • 2" Ginger
  • 1 tsp Salt Adjust As Needed
  • 1 Cup Onion Finely Chopped
  • 1 Cup Cabbage Finely Chopped
  • ¼ Cup Coriander Leaves
  • Few Curry Leaves
  • 2 Cups Oil For Deep Frying


Soaking Urad Dal

  • Wash and soak urad dal for 2 hours. We can even soak overnight. We need smooth and fluffy batter so the more soaking makes it easier to get fluffy batter

Grinding Process

  • After 2 hours, drain water from the soaked urad dal. Add the urad dal into the mixer jar or wet grinder. Also add green chili and ginger to the wet grinder.
  • Sprinkle water and grind the urad dal. Keep sprinkling water little by little till we get a smooth and fluffy batter. If we grind the urad dal in wet grinder, it automatically incorporates aeration in the batter makes it fluffy. But if we grind it in mixer jar the aeration process doesn't happens and hence once the batter is ready, we need to beat the batter for atleast 5 mins to incorporate aeration and make the batter fluffy.

Prepare Cabbage Vada Batter

  • Take the batter in a mixing bowl. Add salt, curry leaves, chopped onions, cabbage and coriander leaves and mix everything together. Vadai Batter is now ready!

Deep Frying Process

  • Heat oil in a deep frying pan. Test the readiness of oil by just adding a drop of batter to hot oil and see if it rises up immediately in the oil. If so, then the oil is ready. Keep the flame to low-medium
  • Wet your palm. Take a lemon sized ball of vada batter. Using your finger make a hole in the center and drop it gently in the hot oil. Add 3-4 vada in a batch and deep fry in medium flame till golden brown on both the sides.
  • Repeat the same for the rest of the batter.
  • Serve the crispy, fluffy Cabbage Vada with Coconut chutney or Sambar and enjoy the snack!



  1. We can use a zipper cover or banana leaf to make the dumpling out of the batter and add it to oil. 
  2. Always deep fry in low to medium flame. Fry till the vada is golden brown and becomes crispy


Serving: 1Vada | Calories: 85kcal | Carbohydrates: 9g | Protein: 4g | Fat: 4g