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Cabbage Vada.

  • Author: Nithya Ravikumar
  • Prep Time: 6 minutes
  • Cook Time: 30 minutes
  • Total Time: 36 minutes
  • Yield: 3


  • Cabbage- 1 and 1/2 cup.
  • Channa dal- 1/2 cup
  • Urud dal- 1/2 cup
  • Fennel seeds- 1tsp
  • Cumin seeds- 1 tsp
  • Pepper corn – 1tsp
  • Ginger- 1tsp
  • Green chill- tsp
  • Hing-1/2 tsp.
  • Coriander leaves- 1/4 cup
  • Salt- to taste
  • Oil- for deep fry.


  1. Soak channa and urud dal for 4 to 5 hours.
  2. Drain and then grind the lentils into coarse paste by adding very little water.
  3. Mix all the ingredients except oil in the lentil mixture.
  4. Keep aside for 10- 15 mins.
  5. Now , take a lemon sized ball and squeeze out the excess water from the mixture then make a round shaped vada.
  6. Heat oil in a kadai or deep fryer.
  7. Drop the vada and fry in the medium hot oil till it turns golden brown and crisp.
  8. Drain vada on paper towel to remove excess oil.
  9. Serve hot with ketchup or mint chutney or side dish for sambar or rasam.
  • Category: starter/snacks
  • Cuisine: Indian