Cabbage Onion Vada Recipe
A vegetarian South Indian Recipes recipe with white urad dal (whole) - soaked for 3 hours, cabbage (patta gobi/ muttaikose) - finely chopped, onions - finely chopped. Ready in 3h 40m, serves 5.
Curated byAditi Iyer🇮🇳
Instructions
9 steps- 1
To begin making the Cabbage Onion Vada, finely grind the soaked urad dal with salt, adding as little water as possible into a thick smooth vada batter
white urad dal (whole) - soaked for 3 hours(1 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/2 cup)onions - finely chopped(1/2 cup)ginger - finely chopped(1 teaspoon)green chillies - finely chopped(1 teaspoon)coriander (dhania) leaves - finely chopped(1/4)salt - to taste - 2
Add the chopped cabbage, onions, green chillies and coriander leaves and mix into the ground urad dal paste
white urad dal (whole) - soaked for 3 hours(1 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/2 cup)onions - finely chopped(1/2 cup)ginger - finely chopped(1 teaspoon)green chillies - finely chopped(1 teaspoon)coriander (dhania) leaves - finely chopped(1/4) - 3
Check the salt and spice levels to see if your would like to adjust to suit your taste
salt - to taste - 4
Heat the Kuzhi paniyaram Pan and add a drop of oil into each cavity; once the pan is well heated scoop the vada batter using a scoop spoon
- 5
Cover the pan and allow it to steam
- 6
You will notice the top part of the vada getting cooked
- 7
At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crip as well
- 8
When you insert the back of the spoon or a knife in the center it should come out clean - this the test to check whether it is has been cooked
- 9
Continue the same process with the remaining vada batter and enjoy the healthy version of the vada'sServe Cabbage Onion Vada along with Masala Chai and Green Chutney for evening snack
cabbage (patta gobi/ muttaikose) - finely chopped(1/2 cup)green chillies - finely chopped(1 teaspoon)
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Cabbage Onion Vada Recipe
A vegetarian South Indian Recipes recipe with white urad dal (whole) - soaked for 3 hours, cabbage (patta gobi/ muttaikose) - finely chopped, onions - finely chopped. Ready in 3h 40m, serves 5.
Curated byAditi Iyer🇮🇳
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Directions
9 steps- 1
To begin making the Cabbage Onion Vada, finely grind the soaked urad dal with salt, adding as little water as possible into a thick smooth vada batter
white urad dal (whole) - soaked for 3 hours(1 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/2 cup)onions - finely chopped(1/2 cup)ginger - finely chopped(1 teaspoon)green chillies - finely chopped(1 teaspoon)coriander (dhania) leaves - finely chopped(1/4)salt - to taste - 2
Add the chopped cabbage, onions, green chillies and coriander leaves and mix into the ground urad dal paste
white urad dal (whole) - soaked for 3 hours(1 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/2 cup)onions - finely chopped(1/2 cup)ginger - finely chopped(1 teaspoon)green chillies - finely chopped(1 teaspoon)coriander (dhania) leaves - finely chopped(1/4) - 3
Check the salt and spice levels to see if your would like to adjust to suit your taste
salt - to taste - 4
Heat the Kuzhi paniyaram Pan and add a drop of oil into each cavity; once the pan is well heated scoop the vada batter using a scoop spoon
- 5
Cover the pan and allow it to steam
- 6
You will notice the top part of the vada getting cooked
- 7
At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crip as well
- 8
When you insert the back of the spoon or a knife in the center it should come out clean - this the test to check whether it is has been cooked
- 9
Continue the same process with the remaining vada batter and enjoy the healthy version of the vada'sServe Cabbage Onion Vada along with Masala Chai and Green Chutney for evening snack
cabbage (patta gobi/ muttaikose) - finely chopped(1/2 cup)green chillies - finely chopped(1 teaspoon)
Rate this recipe
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