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Home >> Recipes >> Andhra

Cabbage vada | How to make cabbage vada | cabbage dal vada

By swasthi , on May 24, 2019, 18 Comments, Jump to Recipe

Cabbage vada recipe – Vada or vadai are deep fried snack made from ground lentils or dal and other basic ingredients. The most common one made is the medu vadai made with urad dal i.e skinned black gram. Cabbage vada are a kind of vadai that are again made with either mixed dals or only with urad dal or chana dal and cabbage being the main ingredient used.

cabbage vada recipe

Cabbage vada recipe can be made in 2 ways. First one is just adding up cabbage to medu vada batter. The other method is shared in this post using chana dal. The taste of this doesn’t come any where close to the masala vada but is almost made the same way with slight changes in the ingredients.

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These cabbage vada are best served hot with coconut chutney or Indian masala tea.

For more snacks recipes, you may like to check
Aloo bonda
Veg bonda
Batata vada
Mixed dal vada
Instant rava vada

How to make cabbage vada recipe

1. Wash chana dal very well and soak it for 1 hour in enough water. Discard the water and set aside to drain completely in a colander.

2. Heat water in a large pot to clean cabbage. Cut to 4 quarters and remove the core. Dip it in hot water and rest for 5 minutes. Discard the water and wash the cabbage well again in fresh water. Drain them in a colander and shred or chop finely.

3. Add cabbage, salt, ginger or ginger garlic paste, chilies, coriander leaves and ¼ cup soaked chana dal.

add ingredients to bowl to make cabbage vada

4. Add rest of the chana dal to a blender and just pulse it without adding water, no grinding.

blend dal to make cabbage vada recipe

5. Pulse it only a few times to keep the mixture coarse.

pulsed cabbage vada mixture

6. Add the ground mixture to the cabbage along with garam masala and red chili powder. You can also replace garam masala and chili powder by coarsely pounding cloves, cinnamon, red chilies, saunf and cumin.

addition of spice powders in cabbage vada recipe

7. Mix everything very well. Set this aside for 10 minutes.

resting dough for cabbage vada
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8. Begin to heat oil for frying on a medium heat. After a while you will find the mixture has shrunk at bit and cabbage releases moisture. Add rice flour and mix again.

addition of rice flour

9. The mixture at this stage should be binding well. If needed you can also add another tbsp of rice flour, this helps to keep the vada crisp. Divide the dough to 10 to 12 balls and flatten them with greased hands. You can do this directly on your palms or on a greased cling wrap or foil. Make sure the patties are not too thick else they will not cook well.

Divide the dough

10. When the oil is hot enough, drop the vada one after the other. In each batch I fried about 3.

shaping vadai to make cabbage vada recipe
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11. Keep stirring and fry them until golden on both the sides. Drain them on a kitchen tissue.

draining cabbage vada recipe

Cabbage vada are best served hot with chutney or tea.

cabbage vada

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Cabbage vada recipe below

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Cabbage vada

Cabbage vada recipe – Deep fried snack made with ground lentils, cabbage and spice powders.
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For best results follow the step-by-step photos above the recipe card

Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Servings10 to 12 vadas
AuthorSwasthi

Ingredients (US cup = 240ml )

  • ¾ cup chana dal / senaga pappu
  • 2 ½ cups cabbage finely chopped
  • 1 tsp ginger paste or ginger garlic paste
  • ¾ to 1 tsp garam masala (you can replace with masala vada spices)
  • ¼ tsp red chili powder
  • 0.5 Handful mint leaves
  • 2 green chilies chopped
  • 2 tbsps rice flour ( use more if needed)
  • Salt as needed
  • 0.5 Handful coriander leaves
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Instructions

Preparation

  • Wash and soak chana dal for 1 to 1½ hour. Drain completely.
  • Cut cabbage to quarters and remove the core. Dip them in hot water and leave it for 5 mins. Drain and rinse well in fresh water in a pot. Drain completely and shred the cabbage and chop to very small size bits.
  • Add the cabbage to a mixing bowl along with coriander leaves, salt, green chili, ginger, curry leaves and ¼ cup soaked chana dal.
  • Pulse the remaining chana dal to a coarse mixture without adding any water.
  • Add this to the cabbage mixture along with garam masala and red chili powder.
  • Mix this well and set aside for 10 minutes.
  • Add 2 tbsp rice flour and mix. If needed you will have to add another tbsp flour if the dough doesn’t bind well.
  • Take small portion of this mixture and check if it can be formed to a ball. It has to bind well else add another tbsp flour and mix.

Making cabbage vada

  • Heat oil until hot enough. Divide the dough to 10 to 12 portions and make round balls. Flatten them and drop to hot oil. You can make the cabbage vada on a greased foil or cling film. You can also make it directly in your palm and shape them.
  • Fry until golden stirring often on a medium heat.
  • Drain them to kitchen tissues. Fry the cabbage vada in batches of 2 to 3.
  • Serve cabbage vada with a cup of tea or cany chutney.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Cabbage vada
Amount Per Serving
Calories 64
% Daily Value*
Sodium 35mg2%
Potassium 167mg5%
Carbohydrates 11g4%
Fiber 5g21%
Sugar 1g1%
Protein 4g8%
Vitamin A 50IU1%
Vitamin C 8.4mg10%
Calcium 15mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Recipe Rating




18 Comments
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Rocky
December 20, 2020 11:03 am

Can I make this in an air fryer?

Reply
swasthi
Reply to  Rocky
December 20, 2020 11:25 am

Yes. Total time 18 to 20 mins at 180 C.
Turn them to the other side after 10 mins. To make them golden and crisp air fry the last 2 mins at 200 C

Reply
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Shamala
May 12, 2020 8:47 am

Yummy and crispy badass. Thank you for this recipe

Reply
swasthi
Reply to  Shamala
May 13, 2020 3:29 pm

Welcome Shamala

Reply
Divya
May 5, 2020 1:13 pm

5 stars
It really came out well.Good one for lockdown

Reply
swasthi
Reply to  Divya
May 7, 2020 4:57 am

Thank you

Reply
Lakshmi Devi
May 5, 2020 2:27 am

5 stars
Love all ur receipe. Tried many . Thank U

Reply
swasthi
Reply to  Lakshmi Devi
May 7, 2020 5:04 am

Welcome Lakshmi

Reply
Bhanu
January 21, 2020 1:08 pm

Would it be okay if we make the mix in the evening and fry the vadas early next day? Please advise.

Reply
swasthi
Reply to  Bhanu
January 21, 2020 1:17 pm

Hi Bhanu,
I think cabbage will let out moisture if rested overnight. You may need to add more flour in the morning.

Reply
Neela
September 14, 2019 2:38 am

5 stars
I love ur all recipes. Very easy to follow. Thank u dear

Reply
swasthi
Reply to  Neela
September 14, 2019 2:29 pm

Welcome Neela
Thank you!
🙂

Reply
Ramya
February 7, 2018 9:58 pm

Is mint necessary ?

Reply
swasthi
Reply to  Ramya
February 8, 2018 12:59 am

Yes mint gives a good flavor. If you dont have skip it

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S..rajamani
January 13, 2018 7:44 am

5 stars
Sjhould we use the balance oil after making the urad dal cabbage vada in the next day for variety rice

Reply
swasthi
Reply to  S..rajamani
January 13, 2018 1:57 pm

Hi Rajamani
It is not healthy to reuse oil. I use less oil to fry and discard it after one use.

Reply
Bithi Bhattacharya
September 13, 2016 12:31 pm

Great recipe Swasthi..Keep up the good work..

Reply
swasthi
Reply to  Bithi Bhattacharya
September 15, 2016 2:51 pm

Thanks Bithi

Reply

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