Cabbage Vada Video
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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.
Recipe Description for Cabbage Vada
Soaking Time: Overnight
Preparation Time:
Cooking Time:
Makes 20 vadas
- 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.
See step by step images of Cabbage Vada Recipe
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