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Cabbage Vada (South Indian Style)
Cabbage Dal Vadai is a crispy deep fried snack made with finely chopped cabbage, herbs, spices and ground lentils.
Prep Time
10 mins
Cook Time
10 mins
Soaking Time For Lentils
5 hrs
Total Time
5 hrs 35 mins
Servings: 3
Calories: 320 kcal
Course:
Snacks
Cuisine:
Indian
Ingredients
- ½ cup chana dal (spilt and husked bengal gram)
- ½ cup urad dal (spilt and husked black gram)
- 4 tablespoons water or as needed to grind or blend the batter
- 2 cups finely chopped cabbage (purple or green)
- 1 or 2 green chili - chopped or ½ to 1 teaspoon chopped green chillies
- 1 inch ginger - finely chopped or grated
- 1 tablespoon chopped coriander leaves - optional
- 1 tablespoon chopped curry leaves - optional
- ½ teaspoon fennel seeds (saunf)
- ½ teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 1 pinch asafoetida (hing)
- salt as required
- oil for deep frying, as required
Instructions
Preparation
- Rinse and soak the urad dal and chana dal in enough water overnight or at least for 4 to 5 hours. Drain the lentils.
- Then add the lentils in the grinder jar together with black peppercorns, fennel seeds, cumin seeds and asafoetida.
- You can also add these spices whole to the vada batter, instead of grinding them or lightly crush them.
- Grind to a smooth and fine batter using very less water. I added about 4 tablespoons of water.
- Add the chopped cabbage, coriander leaves, curry leaves, ginger and salt to the batter.
- Mix very well and set the batter aside.
Cup of Yum
Making cabbage vada
- Heat sufficient oil in a kadai till its medium hot.
- Drop spoonfuls of the batter in the medium-hot oil.
- When one side is partly cooked and pale golden, turn over and continue frying.
- Flip as needed and fry the vada until golden brown and crisp.
- Drain them on paper towel to remove excess oil. Fry the remaining batch of batter in the same way.
- Serve Cabbage Vada hot or warm with green chutney, coconut chutney or sambar and rasam.
Notes
- Choose either purple cabbage or the regular green cabbage to make these vadai. Both work well.
- Finely chop the cabbage and do not chop them into larger pieces.
- Adjust the spices as needed.
Nutrition Information
Calories
320kcal
(16%)
Carbohydrates
43g
(14%)
Protein
14g
(28%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
549mg
(23%)
Potassium
113mg
(3%)
Fiber
17g
(68%)
Sugar
4g
(8%)
Vitamin A
439IU
(9%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
114mg
Vitamin B6
1mg
Vitamin C
221mg
(246%)
Vitamin E
4mg
Vitamin K
38µg
Calcium
146mg
(15%)
Vitamin B9 (Folate)
1179µg
Iron
4mg
(22%)
Magnesium
13mg
Phosphorus
21mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 320
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 549mg | 23% |
| Potassium | 113mg | 2% |
| Fiber | 17g | 68% |
| Sugar | 4g | 8% |
| Vitamin A | 439IU | 9% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 114mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 221mg | 246% |
| Vitamin E | 4mg | |
| Vitamin K | 38µg | |
| Calcium | 146mg | 15% |
| Vitamin B9 (Folate) | 1179µg | |
| Iron | 4mg | 22% |
| Magnesium | 13mg | 3% |
| Phosphorus | 21mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.