Cabbage vada

                                                   CABBAGE VADA / FRITTERS / PAKORA

INGREDIENTS

• Grated cabbage – 1 ½  cup
• Chana dal – 1 ½  cup
• Green chilli 4 or as per taste
• Asafoetida – a generous pinch
• Ginger grated – 1 tsp
• Finely chopped coriander leaves – ¼ cup or more / less
• Rice flour – 1 tbsp
• Salt to taste
• Oil for deep frying
• Fennel seeds – 2 tsp
• Finely chopped onions – ½ cup [ optional ]

PREPARATION

Clean, wash and soak the chana dal for 3 to 4 hrs.

Drain the excess water and grind it with green chilli + fennel seeds into a coarse paste and not fine . [ don’t have to add water while grinding ]

Grate the cabbage .

METHOD

Mix the onions + asafoetida + grated ginger + salt + coriander leaves + rice flour with the dal paste .

Squeeze the excess water from the cabbage  , add it to the mixture and mix well. .

The mixture should be of thick consistency just like chana dal vada .

Heat oil in a deep frying pan.

Take a small portion of the dal mixture , roll it into a smooth ball .

Place the ball on you palms and flatten it .[palm has to be slightly wet ] OR  You can drop the mixture directly in hot oil like we do for pakoras .

Carefully drop the vada in the hot oil. [don’t over crowd the pan ,just few vadas at a time ]

Fry till crispy and golden on both sides . [medium flame ]

Once done remove on absorbent paper .

Serve with coconut chutney or sauce or any chutneys .

NOTES

1. You can also add finely chopped onion .
2. You can replace chana dal with besan .
3. With the chana dal you can also add 3 or 4 tbsp of urad dal.
4. Squeeze the excess water from the cabbage before adding or the paste will become loose.
5. Drop it like pakoras for crispy and crunchiness.

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