Empty My Fridge
Crispy Cabbage Vada
Ingredients
- Chana dal¾ cups
- Urad dal¼ cups
- Toor dal¼ cups
- Cabbage2 cups
- Chili pepper1
- Cilantro2 tbsp
- Dill2 tbsp
- Curry
- Cumin1 tsp
- Asafoetida
- Salt1 tsp
- Oil for frying
Instructions
- Put the chana dal, urad dal and toor dal in a large bowl and soak them in enough water for 2 hours.
- Drain all the water and leave the dal to rest for 10 minutes.
- Blend the dal to a coarse paste without adding any water.
- Move the dal mixture to a large bowl.
- Add the cabbage, chilli, coriander, dill leaves, curry leaves, cumin, hing and salt, then squeeze and mix well.
- If the mixture is watery, add 2 tbsp rice flour and knead into a soft dough.
- Grease your hands with oil, shape small balls and flatten them into vadas.
- Deep fry in hot oil, stirring occasionally, until golden and crisp. Or bake at 180°C for 25 minutes, until golden and crisp.
Summarized from Hebbars Kitchen's video. Watch it for the details.
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