Cabbage Vada | How to make Cabbage Vadai ~ Simple Delicious Food Recipes

This Cabbage Vada is a version of regular vada made with a mixed lentil batter, spiced with other ingredients and makes a wonderful evening snack.

When I had decided on making Vada Recipes for this week, I wanted to pick up something easy to make, yet different as I was doing a tougher theme on Cooking 4 all Seasons.

So different vada recipes turned out to be an easy option, though, except three recipes, I had to make the other three on different occasions.

As with Palak Vadai, I kept the batter the same for the cabbage vada and changed certain spice to give variations and also increased the urad dal proportion. These vadas turn out great and are a great way to include cabbage in your diet if you are not so happy eating it as a side dish.

For Day 3 in BM#104 Sweets & Snacks for my own choice, where I picked up to make Vada Recipes, its Cabbage Vada, while its another traditional snack in Cooking 4 all Seasons!

Cabbage Vada
Week 1 – Sweets (Indian Traditional Sweets)

Day 1 is Arcot Makkan Peda
Day 2 is Burhanpur Jalebi
Day 3 is Ghevar
Day 4 is Motichoor Ladoo
Day 5 is Ghotua Ladoo
Day 6 is Bandar Laddu

Week 2 – Snacks from the same State (Andhra)

Day 1 is Kara Sev
Day 2 is Kobbari Chegodilu
Day 3 is Karam Gavvalu
Day 4 is Garlic Kara Sev
Day 5 is Venna Murukulu
Day 6 is Palakayalu

Week 3 – Snacks of our choice (Vada Varieties)

Day 1 is Ponk Vada
Day 2 is Palak Vada

Pin this for Later!

Some of the other deep fried fritters made with Cabbage are these – Yellow Moong Dal Cabbage Vada, Cabbage Urad Dal Bonda, Cabbage Onion Pakoda, Cabbage Pakoda.
Goes Vadai

Step By Step Pictures to make Cabbage Vada How to make Cabbage Vada 1 How to make Cabbage Vada 2 Cabbage Vadai

Cabbage Vada | How to make Cabbage Vadai

Ingredients Needed:

2 cups Cabbage finely chopped
1/2 cup Chana dal / Bengal Gram
3/4 cup Urad dal / Black Gram
2 to 3 Green Chilies
1 cup Onions finely chopped
1/4 cup Coriander Leaves finely chopped
Handful Curry Leaves chopped
1 inch Ginger
1 tsp Fennel Seeds
A Pinch Asafoetida / Hing
1 no Green Chilli finely chopped
Salt to Taste
Cooking Oil for deep frying

Wash and rinse the lentils separately for at least 4 hours.
Grind the Urad dal with just enough water to a fluffy batter.
Grind the Chana dal to a semi coarse paste.
Make a paste of ginger and 3 green chilies, finely chop one chili.
Wash and finely chop the cabbage.
In a wide bowl, add all the ingredients together.
Heat a Kadai with oil, take a small portion of batter, flatten as you would with your regular vadas, and gently slide into the hot oil.
Cook on a medium flame for the vadas to be cooked from within as well.
Cook on both sides and drain with a slotted ladle onto a kitchen towel.
Serve hot with chutney.

Patta Gobi Vada

Cabbage Vada | How to make Cabbage Vadai

This Cabbage Vada is a version of regular vada made with a mixed lentil batter, spiced with other ingredients and makes a wonderful evening snack.

Ingredients

2cups Cabbage finely chopped
1/2cup Chana Dal / Bengal Gram
3/4cup Urad dal / Black Gram
2 to 3 Green Chilies
1cup Onions finely chopped
1/4cup Coriander leaves finely chopped
Handful Curry leaves
1inch Ginger
1tsp Fennel Seeds
A Pinch Asafoetida / Hing
1no Green Chilli finely chopped
Salt to taste
Cooking Oil for deep frying

Instructions

Wash and rinse the lentils separately for at least 4 hours.
Grind the Urad dal with just enough water to a fluffy batter.
Grind the Chana dal to a semi coarse paste.
Make a paste of ginger and 3 green chilies, finely chop one chili.
Wash and finely chop the cabbage.
In a wide bowl, add all the ingredients together.
Heat a Kadai with oil, take a small portion of batter, flatten as you would with your regular vadas, and gently slide into the hot oil.
Cook on a medium flame for the vadas to be cooked from within as well.
Cook on both sides and drain with a slotted ladle onto a kitchen towel.
Serve hot with chutney.