Cabbage Vada Recipe
An Outlook On Cabbage Vada
Cabbage vada is an exotic Indian savoury known for its unique taste, its attractive golden colour and unmatchable soft texture.
The minute you hear the name vada you are instantly reminded of the medu vada, one of the classic recipes of South India. There are quite a lot of varieties of medu vada recipe and one such variety is this cabbage vada recipe.
The combination of urad dhal, with other spices, onion and cabbage gives an impeccable taste to the cabbage vada recipe. It is the most famous delicacy prepared at homes regularly for special occasions and festivals. Mostly, cabbage vada recipe is prepared for breakfast along with ven pongal with a variety of dips like vengaya sambhar, coconut chutney and onion chutney.
Cabbage vada is also taken as an evening snack with tomato ketch up and it tastes the best when it is served hot and crunchy. Cabbage vada recipe is one of the best recipes to try out with kids as they would not prefer to take cabbage in other forms.
You can use either yellow or pink cabbage for making this vada and both are yummy and colourful. The combination of onion and cabbage gives a crunchy texture to the cabbage vada which make it all the more delicious. It makes an wonderful accompaniment with South Indian special filter coffee and kesari.
Cabbage vada recipe is similar to carrot vada and it goes well with kara chutney made with red chilli and garlic. Though you have other versions of making this cabbage vada, the most simplest and common version is making the vada with medu vada base.
Here, I have given you the method of preparing this healthy cabbage vada easily with medu vada base.
Ingredients Required To Make Cabbage Vada
How To Make Cabbage Vada
To make cabbage vada recipe, take a cup of urad dhal and soak for two to three hours
After three hours, strain the water completely and transfer the dhal to a mixer jar.
Blend it into a thick fine batter by sprinkling water now and then.
Not more than a few drops of water is required to blend it.
After making a fine batter, transfer it to a bowl and keep aside
Wash and clean the cabbage, curry leaves, ginger and coriander leaves.
Chop the onion into fine pieces and grate the ginger.
Grate the cabbage into thin slices.
Tear the curry leaves and the finely chop the coriander leaves and green chillies
Now add all these items into the bowl of vada batter.
After adding the veggies, sprinkle the required salt along with two pinches of asafoetida.
Here you add in
two teaspoons of black pepper corns and mix everything well.
Let the consistency be thick enough to prepare vada in the banana leaf.
Let it remain for five minutes approximately.
Meanwhile, get the oil ready for deep fry.
Place a wok in the stove and keep it in high flame.
Pour in the required quantity of groundnut oil into the wok.
Let the oil get heated up for a few minutes and once it is heated, just check the temperature by dropping a pinch of batter into the oil
If the batter pops up immediately it indicates that the oil is ready for frying.
Keep a bowl of water near the stove to soak you hands while making the vada patties.
Take a quarter portion of banana leaf and wash it well.
Place it in your left hand
Take a small portion from the urad dhal batter and place it over the leaf in your left hand.
Try to make a circular shape with a hole in the middle and make a patty out of it.
Immediately, drop it into the hot oil
Dip your hands in the water to make it smooth for making the next patty.
Similarly prepare and drop in two or three more of them into the oil.
Now adjust the flame to medium mode while dropping and alter to high flame while frying.
The oil will start bubbling and after a while you will see the bottom portion of the vada being cooked up.
Now, by using a jarini ( slotted spoon) flip the vadas to the other side
Let the top portion get cooked up too.
Let the top portion get cooked up too.
After a while, you will notice the golden brown vadas getting crispy.
Take them out at this stage using the jarini.
Similarly fry the other vadas too.
Adjust the flame between high and medium mode depending upon the requirement while frying.
Place it over a plate covered with paper towel
Now the crunchy cabbage vada is ready to eat.
Serve it hot with coconut chutney accompanied by a hot cup aromatic filter coffee.
Things To Remember To Make Cabbage Vada Recipe :
- It is enough if you soak the urad dhal for a few hours and not necessary to soak overnight.
- Always use fresh cabbage to get the desired result.
- Do not keep the vada batter for long hours before you prepare the vada as it may darken the vada while frying. In my experience, frying the vada immediately after blending gives amazing results.
- You can make four to five vadas in one slot depending upon the size of the wok and the quantity of oil you pour in.
- While making the vada, the banana leaf may become sticky at times. During that time, wash the leaf with a little water and prepare it again. I suggest banana leaf as it is the traditional practice and comes with its own health benefits. In case, if you do not get banana leaf you can use a foil or a polythene sheet.
- You can use any other cooking oil for frying like canola oil, sunflower oil or sesame oil.
- As much as possible, serve it hot as you can enjoy the crunchiness and softness at the same time.
- Medu vada is an indispensable accompaniment for ven pongal and therefore try this cabbage vada atleast once with it to have a scrumptuous delight.
Ingredients
Directions
To make cabbage vada recipe, take a cup of urad dhal and soak for two to three hours
After three hours, strain the water completely and transfer the dhal to a mixer jar.
Blend it into a thick fine batter by sprinkling water now and then.
Not more than a few drops of water is required to blend it.
After making a fine batter, transfer it to a bowl and keep aside
Wash and clean the cabbage, curry leaves, ginger and coriander leaves.
Chop the onion into fine pieces and grate the ginger.
Grate the cabbage into thin slices.
Tear the curry leaves and the finely chop the coriander leaves and green chillies
Now add all these items into the bowl of vada batter.
After adding the veggies, sprinkle the required salt along with two pinches of asafoetida.
Here you add in
two teaspoons of black pepper corns and mix everything well.
Let the consistency be thick enough to prepare vada in the banana leaf.
Let it remain for five minutes approximately.
Meanwhile, get the oil ready for deep fry.
Place a wok in the stove and keep it in high flame.
Pour in the required quantity of groundnut oil into the wok.
Let the oil get heated up for a few minutes and once it is heated, just check the temperature by dropping a pinch of batter into the oil
If the batter pops up immediately it indicates that the oil is ready for frying.
Keep a bowl of water near the stove to soak you hands while making the vada patties.
Take a quarter portion of banana leaf and wash it well.
Place it in your left hand
Take a small portion from the urad dhal batter and place it over the leaf in your left hand.
Try to make a circular shape with a hole in the middle and make a patty out of it.
Immediately, drop it into the hot oil
Dip your hands in the water to make it smooth for making the next patty.
Similarly prepare and drop in two or three more of them into the oil.
Now adjust the flame to medium mode while dropping and alter to high flame while frying.
The oil will start bubbling and after a while you will see the bottom portion of the vada being cooked up.
Now, by using a jarini ( slotted spoon) flip the vadas to the other side
Let the top portion get cooked up too.
Let the top portion get cooked up too.
After a while, you will notice the golden brown vadas getting crispy.
Take them out at this stage using the jarini.
Similarly fry the other vadas too.
Adjust the flame between high and medium mode depending upon the requirement while frying.
Place it over a plate covered with paper towel
Now the crunchy cabbage vada is ready to eat.
Serve it hot with coconut chutney accompanied by a hot cup aromatic filter coffee.
