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June 18, 2015

Cabbage Vada Recipe|Urad Dal Vadai With Cabbage

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Few years ago i posted Mixed vegetable Urad dal vada.But I have not tried Urad dal vada adding cabbage alone.Yesterday I made this cabbage vada for our No moon Day No onion No garlic lunch menu.I was scared whether vada would get the raw smell of cabbage.But to my surprise,it was so crispy and superb in taste.It’s a nice tea time snack.I couldn’t even find the trace of cabbage smell in it.Cabbage acted as a binding agent and made the batter thick enough to shape the vada easily too.It’s a great replacement for onion.Try it.You will come to knowHappy.Lets see how to make cabbage vadai in detail.
Please refer my urad dal vada/Medhu vadai video recipe for better understanding of grinding and shaping the batter.
check out this recipe with video for grinding vada batter using grinder.

Cabbage Vada Recipe

Cabbage Vada Recipe Cabbage vada recipe - Urad dal vada adding cabbage
Cuisine: Indian
Category: Snacks
Serves: 10 nos
Prep time: 40 Minutes
Cook time: 10 Minutes
Total time: 50 Minutes


  • Round Urad dal - 1/2 cup
  • Finely chopped Cabbage - 1 cup
  • Curry leaves - few
  • Green chilli - 2 nos ( finely chopped)
  • Coriander leaves - few
  • Ginger - 1/2 inch piece
  • Hing /Asafetida - 1/4 tsp
  • Salt & water- as needed
  • Cooking oil - to deep fry
  • Wash and soak the urad dal for at least 45 minutes and maximum 4 hours. Drain all the excess water and take the urad dal in a mixie jar.First grind the dal adding very little water( 2 tbsp).Grind the dal to the maximum.No need to add salt.Wipe the sides of jar and add a tbsp of water.Again grind the dal till it turns smooth and thick.Add water only in a tbsp at a time.So add more if needed.The batter should be stiff and smooth.Just drop a pinch of batter in a bowl of water.If the batter floats,the consistency is right.If it drowns,it shows u have added more water.Please refer my Urad dal video grinding for better understanding.
  • Remove the batter in a bowl.Add little water to the mixie jar and grind it.Collect that water and use it for dipping your hands before shaping the vada. 
  • To the batter,add finely chopped cabbage,green chillies,curry leaves,coriander leaves and ginger bits. Mix well.Add the required salt.After u mix all these ingredients,batter would become thick and you will be able to shape the vada easily.

  • Heat oil to deep fry.Drop a pinch of batter in oil.If it rises immediately to the top,oil is just right.Now keep the flame medium.Take a golf sized ball from the vada batter.Pat it slightly and make a hole in the center.
  • Drop the vada in the oil and deep fry till cabbage turns golden brown.The color of vada may vary based on the time you cook.I love to take my vada golden brown.So I always cook the vada in high flame for few seconds before removing from oil.
    Serve hot with chutney.Enjoy !
  • Grinding urad dal in mixie yields less batter than grinding in grinder.But you can make 10 medium sized vada for this quantity.
  • You can also add coarsely ground pepper along with other ingredients.
  • For kids u can grind green chillies along with ginger and add to batter.
  • If u feel the batter is too watery and if you are not able to make shapes,add little rice flour.But consume vada when it is hot because adding rice flour makes the vada hard when it cools down.
  • My MIL adds a tsp of toor dal while soaking urad dal to avoid oil absorption.But proper grinding of batter with right amount of water gives you oil free vada.

Try this No onion Urad dal vada recipe for your tea time.Tastes yummy !

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  1. Replies
    1. Thank u Swati.How are you ? Long time i see your comment :)

  2. Vada look super crisp.Def cabbage is interesting, instead of onion.

  3. Ahoy,
    Glad to admit it! How come you make the good ol’ kitchen new every day?


    Your goodies winking on our wall is as good as marshmallows

    Fancy your art of treating kitchen ♥♥♥


    Bon Appetite

    I'd love to drop anchor in your lagoon,
    Hamida, Content Manager, Sulekha US


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