Feb 2, 2011

Cabbage Masala Vada

I should say I am a fast cook but slow (very slow) writer. Cause,  I have made this dish for Sankranthi when I made Palakura Garelu, and trying to post it now. There is a reason for me to admit that as I have to tell you the story why I had to made this one on the side of another appetizer.

So When I have signed up for Vada on the Sankranthi Potluck, I knew I will do some thing stupid. Because I usually don't make any fried dishes, not because I am health freak, but those things need one thing which I don't have - a lot of patience.
Grinding the Vada batter with proper consistence is an art which I am not good at, always add Rice Flour or Besan to make it thick if i make it little thin than expected. (Ofcourse these tips also will make my vada hit).

I have only soaked 2 cups of Urad Dal to make Vada for 20 people. You can say how frequently  I make these as my estimate is not even close. So when I am grinding the batter it self I came to know this won't be enough, and I have no time to soak some more urad dal. Then my smart sense acted quickly and (glad, I have enough Chana Dal) soaked the Chana Dal immediately. (It takes less time for chana dal to soak than the Urad Dal). That's how I had to make this dish, as you know me by now, crazy about vegetables, sneaked some cabbage into this crispy appetizer/snack.

Not to my Expectations both of these items were big hit at the potluck. Woof! my Sweat Paid off :-). Here is the recipe for you to enjoy!!

Chana Dal - 2 cups
Cinnamon Sticks - 3 ( medium)
Cumin Seeds - 1 tsp
Red Chili - 1
Green Chili - 2
salt - 1 tsp
curry leaves - 3 to 4
cabbage - 1 cup (shredded)
Onion - 1/3 cup (finely chopped)
Mint Leaves - 6 to 7 (optional, if not available substitute with cilantro)
Oil  - to fry


  1. Soak the chana dal for 3 to 4 hours
  2. Grind half the chana dal very thoroughly.
  3. Grind the other half Chana Dal roughly along with Cinnamon, Cumin Seeds, Red Chili.
  4. Mix both the mixtures well along with chopped onion, green chili, curry leaves, cabbage and mint leaves.
  5. Now make small rounds fit in your fist press gently. 
  6. Drop them in oil slowly and fry until they turn into golden color.
Now the Crispy Cabbage Masala Vada are ready to served. These tasted Yum! Yum! Yum! when I served with Tomatillo Carrot Chutney.

Serving Tip:
These crispy fritters can be served as evening snack along with hot coffee or masala chai.

This entry is going to  Deep Fried Snacks event at Tickling Palates.



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