Tuesday, 17 January 2012

Cabbage Vadas


1/2 cup urad dal (split black lentils)
1 slit green chilli , roughly chopped
1/2 tsp asafoetida (hing)
3/4 cup finely chopped cabbage
1/2 cup finely chopped onions
1 tbsp boiled green peas
1/4 cup finely chopped coriander (dhania)
salt to taste
oil for deep-frying

  1. Clean, wash and soak the urad dal in enough water for at least 1 hour.
  2. Drain, add the chillies, asafoetida and ¼ cup of water and blend in a mixer to a smooth paste.
  3. Add the cabbage, onions, peas, coriander and salt and mix well.
  4. Wet your fingers, take some batter and make a hole in the centre using your thumb.
  5. Slide the vada gently into the hot oil and deep-fry on a medium flame till it turns golden brown in colour from all the sides.
  6. Repeat with the remaining batter to make 11 more vadas. Drain on absorbent paper.

Handy tip :

  1. To avoid the vadas from disintegrating, combine the ingredients just before deep-frying and ensure that the oil is hot enough.