Channa dal 1 cup Toor dal 2 tblsp Cabbage 1 cup Red chili 3 Ginger a small piece Asafoetida 2 pinches Mint leaves a handful curry leaves few Salt as needed Oil to deep fry Video of cabbage vadai
Soak the channa dal and toor dal in water for 2 hours. You can ad the dried chili too while soaking. It will help in easy grinding of the red chili. Drain the water completely and add in the mint leaves, ginger and curry leaves.
Grind coarsely without adding any water. Finely chop the cabbage and keep it.
Just before making the vadai add salt and cabbage and mix well.
Heat oil in a pan . Take a lemon sized portion of the dough and make it into a round patties by flattening it. When the oil is hot keep the oil in medium flame. Fry the made patties in batches.
Once they become golden brown take it out from oil and drain in the kitchen towel. Repeat this for rest of the dough.
Notes:
Instead of cabbage you can add grated beetroot of finely chopped vazhaipoo or grated carrots too. Mint leaves gives and excellent flavour to the vadas, so do not skip it. You can add some coriander leaves too while grinding. We generally do not add fennel seeds |sombu during pooja days. If you want you can add it too while grinding. Always fry the vadai in medium flame, if the oil is too hot it will get cooked on the outer side very fast. And inside of the vadas will remain uncooked.
Happy Navarathri! I just made this vadai for Navarathri. It came out awesome, especially the taste. I also added coconut ground and small pieces to the dough. Please keep sharing your recipes. Thank you so much. Geeta Mukund.
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