Cabbage Vada Recipe | Cabbage Urad Dal Vada

Medhu Vada (Urad Dal Vada) and Masal Vada are the most popular Vada recipe in Southern Part of India. We can bring in lots of variations in both these vada varieties. In both of these Vada varieties, we can bring in variations by adding vegetables. In this Cabbage Vada , we are going to add finely chopped cabbage and onions to the Medhu Vada Batter. We can also make cabbage vada with Chana dal or mixed lentils too.

How to get perfect Cabbage Vada?

Soaking Dal is the first step to get perfect fluffy vadas. We need to soak the urad dal for atleast 2 hours. We can even soak overnight.
Preparing Batter : The Vada batter should be smooth and fluffy. Do not add more water at the beginning of grinding. Sprinkle water little by little and grind it till its smooth. Wet grinder would be a better choice for vada batter. But we can use mixer grinder too. Wet Grinder incorporates aeration in the batter that makes the batter more fluffy. But if we grind the batter in mixer grinder, take the ground batter and beat it well for atleast 5 mins to manually incorporate aeration. If we don’t beat the batter the vada’s will be harder and will not be fluffy inside
Do not Keep Vada batter for long time before frying vada. The onions and cabbage along with the salt, releases moisture and makes the batter very runny and light. This runny batter is not only complex to shape into vada but also absorbs more oil
Shaping Vada: We can use a zipper cover or a banana leaf, damp with water, add a scoop of vada batter, make a hole in the center and gently drop it in oil. I recently saw a video in FB where they use the backside of a tea strainer to shape the vada and gently flip the strainer in the oil. If we are more experienced we can use our palm itself to shape the vada.
Deep Frying in low flame till the vada becomes golden brown on both sides. Keep the flame low make sure the inner side of the vada is also cooked properly.

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Recipe Card:

Cabbage Vada Recipe | Cabbage Urad Dal Vada Recipe

Adding Cabbage to Medhu vada makes the vada more richer in taste and flavor. Crunchy, fluffy vada with a rich flavor of cabbage and onion makes this Cabbage Vada a perfect snack to serve with hot Tea/Coffee

1 Cup Urad Dal
4 Green chili
2" Ginger
1 tsp Salt (Adjust As Needed)
1 Cup Onion (Finely Chopped)
1 Cup Cabbage (Finely Chopped)
¼ Cup Coriander Leaves
Few Curry Leaves
2 Cups Oil (For Deep Frying)

Soaking Urad Dal

Wash and soak urad dal for 2 hours. We can even soak overnight. We need smooth and fluffy batter so the more soaking makes it easier to get fluffy batter

Grinding Process

After 2 hours, drain water from the soaked urad dal. Add the urad dal into the mixer jar or wet grinder. Also add green chili and ginger to the wet grinder.
Sprinkle water and grind the urad dal. Keep sprinkling water little by little till we get a smooth and fluffy batter. If we grind the urad dal in wet grinder, it automatically incorporates aeration in the batter makes it fluffy. But if we grind it in mixer jar the aeration process doesn't happens and hence once the batter is ready, we need to beat the batter for atleast 5 mins to incorporate aeration and make the batter fluffy.

Prepare Cabbage Vada Batter

Take the batter in a mixing bowl. Add salt, curry leaves, chopped onions, cabbage and coriander leaves and mix everything together. Vadai Batter is now ready!

Deep Frying Process

Heat oil in a deep frying pan. Test the readiness of oil by just adding a drop of batter to hot oil and see if it rises up immediately in the oil. If so, then the oil is ready. Keep the flame to low-medium
Wet your palm. Take a lemon sized ball of vada batter. Using your finger make a hole in the center and drop it gently in the hot oil. Add 3-4 vada in a batch and deep fry in medium flame till golden brown on both the sides.
Repeat the same for the rest of the batter.
Serve the crispy, fluffy Cabbage Vada with Coconut chutney or Sambar and enjoy the snack!

We can use a zipper cover or banana leaf to make the dumpling out of the batter and add it to oil.
Always deep fry in low to medium flame. Fry till the vada is golden brown and becomes crispy

Method with Step by Step Instructions:

SOAKING URAD DAL

Wash and soak urad dal for 2 hours. We can even soak overnight. We need smooth and fluffy batter so the more soaking makes it easier to get fluffy batter

GRINDING PROCESS

After 2 hours, drain water from the soaked urad dal. Add the urad dal into the mixer jar or wet grinder. Also add green chili and ginger to the wet grinder.
Sprinkle water and grind the urad dal. Keep sprinkling water little by little till we get a smooth and fluffy batter. If we grind the urad dal in wet grinder, it automatically incorporates aeration in the batter makes it fluffy. But if we grind it in mixer jar the aeration process doesn’t happens and hence once the batter is ready, we need to beat the batter for atleast 5 mins to incorporate aeration and make the batter fluffy.

PREPARE CABBAGE VADA BATTER

Take the batter in a mixing bowl. Add salt, curry leaves, chopped onions and Cabbage

Next, add coriander leaves and mix everything together. Vadai Batter is now ready!

DEEP FRYING PROCESS

Heat oil in a deep frying pan. Test the readiness of oil by just adding a drop of batter to hot oil and see if it rises up immediately in the oil. If so, then the oil is ready. Keep the flame to low-medium. Wet your palm. Take a lemon sized ball of vada batter. Using your finger make a hole in the center and drop it gently in the hot oil. Add 3-4 vada in a batch and deep fry in medium flame till golden brown on both the sides. Repeat the same for the rest of the batter.