Crispy Cabbage Kabab

By Hebbars Kitchen · 90 min

Ingredients

Instructions

1. Put 3/4 cup chana dal, 1/4 cup urad dal and 1/4 cup toor dal in a large bowl.
2. Soak in enough water to cover for 2 hours.
3. Drain off all the water and rest for 10 minutes.
4. Blend to a coarse paste without adding any water.
5. Transfer the dal mixture to a large bowl.
6. Add 2 cups finely chopped cabbage, 1 finely chopped chilli, 2 tbsp chopped coriander, 2 tbsp chopped dill leaves, a few chopped curry leaves, 1 tsp cumin, a pinch of asafoetida and 1 tsp salt. Squeeze and mix well.
7. If the mixture is watery, add 2 tbsp rice flour to form a soft dough.
8. Grease your hands with oil, shape into small balls and flatten each into a vada.
9. Deep fry in hot oil until golden and crisp, stirring occasionally. Alternatively, bake at 180°C for 25 minutes or until golden and crisp.
10. Serve hot.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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CabbageUrad dalToor dal