by Tarla Dalal
Added to 359 cookbooks
This recipe has been viewed 62489 times
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.
- Soak the chana dal overnight.
- Next day, drain and keep ½ cup of the chana dal aside.
- Combine the remaining chana dal with green chillies and blend in a mixer to a coarse mixture.
- Transfer the mixture into a bowl, add all the remaining ingredients (including the remaining chana dal) and mix well.
- Divide the mixture into 20 equal portions and shape each portion into a 50 mm. (2”) diameter thick, lightly flattened round vada.
- 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.
- Serve immediately with green chutney.
Nutrient values per vada
|Vitamin A||86.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||6.2 mg|
|Folic Acid||14.9 mcg|
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