Thanksgiving and Black Friday has come and gone. Yesterday we went for shopping in the afternoon (not for the door busters) for no big ticket items, but just for some food props. Yes props are my weakness; I buy them whenever I see something interesting. Today I bought an empanada cutter and a cheese knife set, and that is our black Friday shopping. On the top everybody at home is sick, yes all of us are suffering from bad cold and cough. You can imagine my situation with stuffed nose and head, and to do some cooking. I did make this cabbage vada for our evening tea.
I had made uzhunu vada/ spilt black gram fritters earlier, this one is similar version to that except for the addition of cabbage in it. I buy cabbage to make cabbage thoran, however this week I thought for a change I can make something with it. There is another snack you can make with cabbage is Goyza. It is delicious treat I got familiar with it during my stay in Japan.
For this recipe also, you need to soak the black gram/ urad dal/ Uzhunuu for 4-5 hours. I used skinned whole black gram, soaked it for few hours and later ground into a fine paste with less water and then mixed in chopped cabbage, onion, curry leaves, green chilies, coriander leaves/cilantro and ginger. Then it made into a donut shaped ball and fried in hot oil. It is delicious and we enjoy with any chutney or ketchup.
Yes ketchup is my kid’s favorite sauce they love to eat with anything.
When I make uzhunnu vada, I remember my mom, yes it was her favorite snack, whenever she get chance she will make it, however dad, me and my sister like parippu vada/ chickpea fritters. She also would ask my dad to bring it when he goes out for walk as she could not cook it at home. She never made cabbage vada though. She makes only simple plain version.
Give it try it is delicious rainy day snack you are going to fell in love it. Here comes the recipe.
Delicious crispy fritters made with cabbage and other veggies, goes well with coffee or tea.
Ingredients
- 1 cup Urad dal (skinned whole)
- 1 cup finely chopped cabbage
- ¼ cup finely chopped onion
- 1 green chili chopped finely
- 1 tablespoon coriander leaves
- 1 sprig curry leaves finely chopped
- 1 inch ginger finely chopped
- ⅛ teaspoon of Asafeotida
- ¼ cup water
- 1 teaspoon salt or to taste
- 4 cups peanut oil for frying
Instructions
- Wash and soak urad dal for 2 – 4 hours.
- Drain water completely and grind it with 2 tablespoon of water in a blender.
- Scrape down the sides of the jar frequently so you can get a fine paste. Add a tablespoon of water each time when you open the lid. Grind to a smooth thick paste.
- In a bowl add ground urad dal paste and to this add chopped onion, chili, cabbage, ginger, curry leaves, coriander leaves, salt and asafetodia.
- Mix well.
- Heat oil in a thick bottom pan when it reaches to 350F or medium hot, add shaped urad dal ball into the oil.
- Easy way of making urad dal ball mixture will be wet your hands and make a smooth ball, then slightly flatten them and make a hole in the middle using your thumb.
- Cook both sides in medium flame until golden brown. Drain in paper towels.
- • Use less water while grinding. You can mix a teaspoon of rice flour in the batter to make the vada extra crisp.
- • Add salt only just before you are going to make.
- • Make sure oil is medium hot if it high the outer will cook easily and inner part won’t cook. Also if the oil temperature is low vada will absorbs lot oil.
Notes
Copyright ©2014 Zesty South Indian Kitchen by Swathi(Ambujom Saraswathy) All Rights Reserved.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Sindhiya says
Wow! so crispy and tasty vadas that too with a secret veggie inside 🙂 Superb!!!
Hadia Lebanese Cuisine says
This sounds so tempting Swathi. I have to buy some urad dal. The other ingrédients are on hand. An interesting recipe. Thank you for sharing. Pinned!!
Winnie says
These look soooooooooo tasty!!
Do send me some 🙂 I've never eaten it before
sripriya says
My fav vada. looks crispy and yummy...
tigerfish says
These cabbage fritters must be so delicious!
Have a great week ahead!
teczcape - an escape to food
Reeni says
These fritters look good Swathi! They have a unique shape! Frying seems to make them extra delicious. I have weakness for buying props too - just did some online shopping. I hope you're all on the mend and feeling better!
julie says
kollallo,cabbage uzhunnu vada..perfect for the weather 🙂
Hema says
I have added cabbage to chana dal vadas, the urad dal vadas look super delicious..
beena says
Tempting vadas
Sundari says
yummy vadai!! love the combo!! looks so tempting 🙂
sona says
Perfectly made cabbage vada.. looks very delicious and tempting..
Gourmet Getaways says
Oh, this is fun snack while introducing veggies! Kids will indeed love ketchup to dip these into. Mine would be sour cream 🙂 Thanks, Swathi!
Julie & Alesah
Gourmet Getaways xx
Sathya @Mykitchenodyssey says
You really chopped the cabbage very fine and thats a lot of cabbage going in the vada i guess .Really its for my daughter
rebecca says
love vada
Suja Manoj says
Adipoli, perfect with a cup of tea
marudhuskitchen says
Hot cup of tea is a must for these vadai. .
veena says
I love this. vada! simple way to hide vegetable for picky eaters.. Yum!
Babitha costa says
nice way to add vegetables in vadai