Cabbage Vadas

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You will love these mouth-watering deep-fried vadas of crushed lentils and chopped cabbage, supported by a gentle combination of carrots, green chillies and coriander. Cabbage vadas will make a wonderful after-school snack for kids or a tea-time treat for elders.

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Soaking time:  Overnight.   Preparation Time:    Cooking Time:     Makes 20 vadas
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1 cup chana dal (split bengal gram)
6 green chillies , roughly chopped
1 cup finely chopped cabbage
1/2 cup finely chopped carrots
1/4 cup finely chopped onions
1/4 cup finely chopped coriander (dhania)
1/4 cup besan (bengal gram flour)
salt to taste
oil for deep-frying

For Serving
green chutney

  1. Soak the chana dal overnight.
  2. Next day, drain and keep ½ cup of the chana dal aside.
  3. Combine the remaining chana dal with green chillies and blend in a mixer to a coarse mixture.
  4. Transfer the mixture into a bowl, add all the remaining ingredients (including the remaining chana dal) and mix well.
  5. Divide the mixture into 20 equal portions and shape each portion into a 50 mm. (2”) diameter thick, lightly flattened round vada.
  6. Heat the oil in a kadhai and deep-fry 3 to 4 vadas at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper.
  7. Serve immediately with green chutney.

RECIPE SOURCE : Desi KhanaBuy this cookbook
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 on 10 Mar 15 05:01 PM

Vada with cabbage.. Wow... with a spicy touch and crunchy carrots.Loved it.
 on 14 Aug 14 09:24 AM

Though this starter or a snack requires little extra time to make it, it yet is worth it, they are crispy and spicy....