CABBAGE VADA | CABBAGE VADAI | NO ONION NO GARLIC RECIPE

Cabbage Vada is done using bengal gram and little urad dhal along with fennel, red chilly and  chopped cabbage, deep fried in oil. Urad dhal is added to get little softness, whereas the outer layer will be crispy. Cabbage will taste crunchy. Since salt has been added while grinding, vadas should be made immediately as cabbage will let out moisture. If preferred to do little later, add salt and cabbage during deep frying. See blog for

• Medhu Vadai
• Masal vadai
• Mathur vadai

Video recipe of Cabbage Vadai

INGREDIENTS:

Bengal gram - 1 cup

Urad dhal - 2 tsp (optional)

Red chilly - 2

Cabbage - 2 cups (chopped)

Fennel - 1tsp

Ginger - little

Salt - 1/2 tsp

Oil - for deep frying

METHOD:

• Wash and soak bengal gram, urad dhal, red chilly for 2 hours.
• Drain the water completely, add to a mixer.
• Add fennel, ginger and required salt and grind coarsely.
• Add chopped cabbage, mix well with hand.
• Heat oil, add vadas of desired size.
• Cook both sides, until the vadas turn crisp.
• Tasty Cabbage Vadai is ready.

Step wise method of the recipe with pictures:

1. Wash and soak bengal gram, urad dhal, red chilly for 2 hours.

2. Drain the water completely, add to a mixer.

3. Add fennel, ginger and required salt and grind coarsely.

4. Add chopped cabbage, mix well with hand.

5. Heat oil, add vadas of desired size.

6. Cook both sides, until the vadas turn crisp.

7. Tasty Cabbage Vadai is ready.