Cabbage Urad Dal Vada
by Tarla Dalal
cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with 27 amazing images.
cabbage urad dal vada is a crispy, savory South Indian snack that combines the goodness of lentils and cabbage into a delicious fritter. Learn how to make cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada |
Combined with a dough of soaked urad dal, along with other flavour enhancers, it makes a crispy south Indian treat that will be loved by all.
Medu Vada (Urad Dal Vada) and Dal vada are the most popular South Indian breakfast recipes. We can bring in lots of variations by adding vegetables of your choice. In this cabbage medu vada, we are going to add finely chopped cabbage and onions to the medu vada batter.
Adding Cabbage to Medhu vada makes the vada richer in taste and flavor. The mildly pungent aroma and flavour of cabbage fits very well into vadas. Crunchy, fluffy vada with a rich flavor of cabbage and onion makes this gobi medu vada a perfect breakfast option.
Just make sure you make the vadas as soon as you add the salt, lest the cabbage starts letting out water and the batter becomes watery. Serve cabbage urad dal vada hot with coconut chutney or Sambhar for a satisfying breakfast or snacks.
Also try other vadas like Instant medu vada and Rasam vada.
pro tips to make cabbage urad dal vada : 1. You can add your favourite spices like cumin, red chilli powder to the batter for extra flavor. 2. Shape the batter using wet fingers. 3. Serve the vadas with coconut chutney, tomato chutney, or sambar for a complete meal.
Enjoy cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with detailed step by step photos.
Cabbage Urad Dal Vada recipe - How to make Cabbage Urad Dal Vada
Soaking Time: 2 hours Preparation Time: Cooking Time: Total Time:
Makes 18 vadas
For Cabbage Urad Dal Vada
3/4 cup urad dal (split black lentils)
1/2 cup finely chopped cabbage
1/4 cup finely chopped onions
1/2 tsp roughly chopped green chillies
1 inch chopped ginger (adrak)
1 tsp finely chopped curry leaves (kadi patta)
2 tbsp finely chopped coriander (dhania)
salt to taste
oil for deep-frying
For cabbage urad dal vada
- For cabbage urad dal vada
- To make {span class="bold1"}cabbage urad dal vada recipe{/span}, clean, wash and soak the urad dal in a deep bowl in enough water for at least 2 hours. Drain well.
- Combine the urad dal, green chillies, ginger and ¼ cup of water in a mixer and blend till smooth.
- Transfer the batter in a deep bowl and whisk it well for 2 to 3 minutes until light and fluffy.
- Add all the remaining ingredients and mix very well.
- Wet your hand. Take a portion of the mixture in your hand. Make a hole in the centre using wet finger.
- Heat oil in a deep non-stick kadhai, slide and drop the vada in hot oil.
- Deep-fry till it turns golden brown in colour from all the sides. Drain them on an absorbent paper.
- Repeat with the remaining batter to make more mini cabbage vadas.
- Serve {span class="bold1"}cabbage urad dal vada{/span} hot.
like cabbage urad dal vada recipe
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like cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | then do try other South Indian recipes also:
- Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha |
- instant rava set dosa | instant sponge dosa | no fermentation sponge dosa | instant suji appam |
what is cabbage urad dal vada made of?
- See the below image of list of ingredients for making cabbage urad dal vada recipe.
how to make the vada batter
- To make cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | clean, wash and soak ¾ cup urad dal (split black lentils) in a deep bowl in enough water for at least 2 hours. The batter made from urad dal provides the characteristic texture of the vada, making it crispy on the outside and soft on the inside.
- Drain well.
- In a mixer jar, add the soaked urad dal.
- Add ½ tsp roughly chopped green chillies. Green chillies add a spicy kick to the cabbage urad vada recipe. They provide a balance of heat and flavor, enhancing the overall taste of the vada.
- Add 1 inch chopped ginger (adrak). Finely chopped ginger adds a warm, pungent flavor to the cabbage urad vada recipe. It also helps to balance the sweetness of the cabbage and adds a touch of complexity to the overall taste profile.
- Add ¼ cup of water.
- Blend till smooth.
- Transfer the batter in a deep bowl.
- Whisk it well for 2 to 3 minutes until light and fluffy.
- Add ½ cup finely chopped cabbage. The small pieces of cabbage provide a pleasant textural contrast to the soft, spongy vada.
- Add ¼ cup finely chopped onions. The crunchy texture of onions provides a delightful contrast to the soft, spongy texture of the vada.
- Add 1 tsp finely chopped curry leaves (kadi patta). Finely chopped curry leaves add a unique flavor and aroma to cabbage urad vada. They provide a distinct, slightly bitter and aromatic note that complements the savory taste of the vada.
- Add 2 tbsp finely chopped coriander (dhania). Finely chopped coriander adds a fresh, herbaceous flavor to the cabbage urad vada.
- Add salt to taste.
- Mix well.
how to make cabbage urad dal vada
- Wet your hand.
- Take a portion of the mixture in your hand.
- Make a hole in the centre using wet finger.
- Heat oil in a deep non-stick kadhai, slide and drop the vada in hot oil.
- Deep-fry till it turns golden brown in colour from all the sides.
- Drain them on an absorbent paper.
- Repeat with the remaining batter to make more mini cabbage vadas.
- Serve cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | hot.
pro tips to make cabbage urad dal vada
- You can add your favourite spices like cumin, red chilli powder to the batter for extra flavor.
- Shape the batter using wet fingers.
- Serve the vadas with coconut chutney, tomato chutney, or sambar for a complete meal.
| Energy | 77 cal |
| Protein | 2.2 g |
| Carbohydrates | 5.6 g |
| Fiber | 1.1 g |
| Fat | 5.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 74.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 3.8 mg |
| Folic Acid | 12.5 mcg |
| Calcium | 16 mg |
| Iron | 0.4 mg |
| Magnesium | 12.7 mg |
| Phosphorus | 36.1 mg |
| Sodium | 4.2 mg |
| Potassium | 77.6 mg |
| Zinc | 0.3 mg |