Cabbage Vada Recipe | Urad Dal Vada With Cabbage - Muttaikose Vadai

Few years ago I posted Mixed vegetable Urad dal vada. But I have not tried Urad dal vada adding cabbage alone / Muttaikose vadai in Tamil. 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. Infact 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. Just give a try. You will come to know. 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 - Urad dal vada adding cabbage

Cuisine: Indian

Category: Snacks

Serves: 10 

Prep time: 40 Minutes

Cook time: 10 Minutes

Total time: 50 Minutes

INGREDIENTS

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

HOW TO MAKE CABBAGE  VADA WITH URAD DAL - METHOD

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 by wiping the sides of jar. 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 you 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.  Beat the batter with your hands for few minutes to remove air bubbles. This helps to prevent vada from bursting in oil. To the batter, add finely chopped cabbage, green chillies, curry leaves, coriander leaves and ginger bits. Mix well. Add the required salt. After you 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 !

Note

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 you 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 the 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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