Cabbage Vada
by Tarla Dalal
cabbage vada recipe | cabbage vadai | cabbage dal vada | gobi vada | with 20 amazing images.
Cabbage Vada are mouth-watering deep-fried vadas of crushed chana dal and chopped cabbage, supported by a gentle combination of carrots, green chillies and coriander.
Cabbage Vada will make a wonderful after school snack for kids or a tea-time treat for elders.
Cabbage Vada is a popular winter snack and monsoon snack had with tea or coffee. This crispy South Indian Cabbage Vada is best had with coconut chutney.
Notes on cabbage vadai recipe. 1. Add the finely chopped cabbage. We have used green cabbage, you can also use red cabbage. Ensure to keep the vegetable pieces small and not too chunky that it becomes difficult to cook the vegetable or bind them with other ingredients. 2. Add besan and salt. Besan helps in binding together all the ingredients. You can even make use of rice flour or refined flour. 3. Divide the cabbage vadai mixture into 20 equal portions. 4. Note that thick doesn’t cook well from inside. So lightly flatten it between your palm. 5. Fry on one side till they turn golden brown in colour on a medium flame. Always fry over medium heat and not high or else the vada will cook from outside but, not inside. Also, frying them on a low flame will make the cabbage dal vada hard.
Learn to make cabbage vada recipe | cabbage vadai | cabbage dal vada | gobi vada | with step by step photos and video below.
Cabbage Vada recipe - How to make Cabbage Vada
Soaking Time: Overnight Preparation Time: Cooking Time: Total Time:
Makes 20 vadas
For Cabbage Vada
1 cup chana dal (split bengal gram)
6 green chillies , roughly chopped
1 cup finely chopped cabbage
1/2 cup finely chopped carrot
1/4 cup finely chopped onions
1/4 cup finely chopped coriander (dhania)
1/4 cup besan (bengal gram flour)
salt to taste
oil for deep-frying
For Serving With Cabbage Vada
green chutney
For cabbage vada
- For cabbage vada
- To make {span class="bold1"}cabbage vada{/span}, soak the chana dal overnight.
- Next day, drain and keep ½ cup of the chana dal aside.
- Combine the remaining chana dal with green chillies and blend in a mixer to a coarse mixture.
- Transfer the mixture into a bowl, add all the remaining ingredients (including the remaining chana dal) and mix well.
- Divide the mixture into 20 equal portions and shape each portion into a 50 mm. (2”) diameter thick, lightly flattened round vada.
- Heat the oil in a kadhai and deep-fry 3 to 4 {span class="bold1"}cabbage vadas{/span} at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper.
- Serve the {span class="bold1"}cabbage vadas{/span} immediately with green chutney.
Cabbage Vada Video
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- Like cabbage vada recipe | cabbage vadai | cabbage dal vada | gobi vada | then see our collection of South Indian Vada recipes.
What are Vadas?
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What are Vadas? Think South Indian snack, and Vada is the first option that comes to mind. A crispy, golden outer layer slowly giving way to a soft and fluffy core, this deep-fried snack is a necessary part of any traditional South Indian breakfast spread, and also a much-loved accompaniment to evening tea or coffee. Being so tasty and popular it has gained its share of fame in India and abroad. Be it a local bakery or tea-shop, a restaurant in Manali, or an Indian wedding in Pittsburg, you can expect to find vadas served there!
- There are different types of vadas, but the most famous one is made of urad batter. Many vadas require you to soak and grind the ingredients, although generally there is no fermentation required. The consistency of the batter will also vary. While the Urad Dal Vada requires a smooth batter, the Chana Dal Vada or famous Masala Vada requires a coarse grind.
- There are other quick options like the Rava Vada, which are made by just mixing the ingredients and deep-frying. Picking a particular vada batter as the base, you can improvise by adding veggies and greens to it. Popular additions are chopped onions, cabbage, amaranth and banana flower.
- Other parts of India have their own Vada recipes too, such as the Sabudana Vada and Batata Vada of Maharashtra. The Batata Vada is used to make the all-time favourite Vada Pav, which practically needs no introduction to anybody. In Punjab and other parts of North India, you will find small lentil dumplings, similar to Urad Vada, being used to make chaats like the Dahi Bhalla or Bhalla Papdi.
How to make cabbage vada :
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For making the cabbage vada batter, rinse and soak the chana dal in enough water for overnight or at least 5-6 hours.
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Drain the soaked chana dal.
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Keep ½ cup of the chana dal aside.
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Transfer the remaining soaked chana dal in a mixer jar.
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Add the green chillies. Also, you can toss in ginger-garlic paste to perk up the taste of gobi vada.
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Blend in the mixer to a coarse mixture without adding any water.
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Transfer the coarse dal mixture into a bowl.
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Add the finely chopped cabbage. We have used green cabbage, you can also use red cabbage. Ensure to keep the vegetable pieces small and not too chunky that it becomes difficult to cook the vegetable or bind them with other ingredients.
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Add the finely chopped carrots. This is optional but, you can always add veggies additionally to make the cabbage vada | cabbage vadai | cabbage dal vada | gobi vada | tasty and nutritious.
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Add the finely chopped onions. If you are Jain then you can skip adding carrots and onion.
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Add the finely chopped coriander.
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Furthermore, add besan and salt. Besan helps in binding together all the ingredients. You can even make use of rice flour or refined flour.
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Lastly, add the whole chana dal which we kept aside.
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Mix well and our cabbage vada mixture is ready.
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Divide the cabbage vadai mixture into 20 equal portions. Shape each portion into a 50 mm. (2”) diameter thick round vada. Note that thick doesn’t cook well from inside. So lightly flatten it between your palm.
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Heat the oil in a kadhai.
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Fry on one side till they turn golden brown in colour on a medium flame. Always fry over medium heat and not high or else the vada will cook from outside but, not inside. Also, frying them on a low flame will make the cabbage vada hard.
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Flip with the help of a slotted spoon and cook on both the sides till light brown.
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Drain the cabbage vadai on an absorbent paper. Alternatively, you can even shallow fry the cabbage vadas.
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Serve the crispy cabbage vada | cabbage vadai | cabbage dal vada | gobi vada | immediately with green chutney.
- Check out our collection of to learn authentic South Indian vada recipes.
Tips for cabbage vada
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Add the finely chopped cabbage. We have used green cabbage, you can also use red cabbage. Ensure to keep the vegetable pieces small and not too chunky that it becomes difficult to cook the vegetable or bind them with other ingredients.
-
Add besan and salt. Besan helps in binding together all the ingredients. You can even make use of rice flour or refined flour.
-
Divide the cabbage vadai mixture into 20 equal portions.
- Note that thick doesn’t cook well from inside. So lightly flatten it between your palm.
-
Fry on one side till they turn golden brown in colour on a medium flame. Always fry over medium heat and not high or else the vada will cook from outside but, not inside. Also, frying them on a low flame will make the cabbage dal vada hard.
| Energy | 71 cal |
| Protein | 2.6 g |
| Carbohydrates | 8 g |
| Fiber | 2.2 g |
| Fat | 3.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 136.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 6.3 mg |
| Folic Acid | 19.6 mcg |
| Calcium | 12.9 mg |
| Iron | 0.7 mg |
| Magnesium | 18 mg |
| Phosphorus | 63.3 mg |
| Sodium | 11.2 mg |
| Potassium | 101.3 mg |
| Zinc | 0.2 mg |
wWe made this in air fryer and they turned out very well. Cooked at 180C for 15 min.
Hi, I would like to try the recipe but I would like to know if you tried baking it instead of frying. If you did what adjustments (if any) should be made.