Cabbage Vada

admin, June 11, 2014

Serving size: 10- 12 vadas


1. 1 cup Whole Black Gram (skinned) Lentils (Urad Dal Gota)
2. 2 tsp Rice flour, optional (see Tips)
3. 3/4 cup grated Cabbage, see Tips
4. 1/4 cup Red Onion, finely chopped (optional)
5. 1-2 Green Chillies, thinly sliced (or as per taste) – see Tips
6. 1″ Ginger, grated
7. 1/2 tsp Cumin seeds
8. Few sprigs Curry Leaves
9. Salt to taste

Optional Additions

10. 1 tsp Whole Peppercorns, see Tip 4
11. 1 Tsp (or to taste) tiny bits of fresh coconut
12. A pinch of Baking Soda


1. Soak the Urad (Black Lentil) for around 40 minutes. The soaking time will vary depending upon the weather but I think up to 1 hour should be more than enough. That way, its not only easier to grind it to a good consistency but also ensure that they do not absorb oil while frying.

2. While that’s soaking, grate the cabbage. Pls refer Tip 2 for the quantity to be used.

3. In a plate, mix this cabbage with about 1/4 tsp salt and set aside for around 10 minutes. This is done to bring out excess water from the cabbage so that the consistency of our batter does not become too liquidy later.

4. Squeeze out the excess water and set aside.

5. Prepare the oil for deep frying at this point. Now drain the urad dal very well making sure that no water is left in the dal.

6. Grease a Banana leaf/plastic zip lock bag/flat plate and set aside.

7. Place the well drained lentils in a food processor.

8. and grind it without adding much water. Depending upon your blender, you might need varying amount of water to be able to grind this but make sure you add the water teaspoon at a time. This minimal addition of water is extremely important when it comes to shaping the vadas.

9. Use the Pulse option in your blender to grind it to a smooth consistency – should be thick but smooth.

10. Add rest of the ingredients.

11. Give it a good mix and shape a small portion into a small ball.

12. Flatten it on the greased surface and pat it down to make a disc. You can oil your fingers to avoid the batter sticking to your hands. Or you can use a small bowl of water on the side and wet your fingers every time it starts sticking to your fingers.

13. Poke a hole in the center with your finger

14. You can wet your finger with little water/oil to aid you to make the hole.

15. Transfer this to your hand (or if skilled enough, slide it directly, but slowly, to the hot oil.

16. Make sure to keep the oil temperature to 350F- 375F. Too hot will brown the outside faster without cooking the insides and too less heat will result in a soggy Vadas.

17. Depending on the space in your deep fryer, you can fry 1 or more vadas at a time. Make sure to keep regulating the oil to the temperature mentioned above.

18. Fry until browned on the outside. If fried properly, your vadas/fritters wont absorb any oil.

19. Drop it on a paper towel.

20. Serve hot with any accompaniment of your choosing.


1. Rice Flour: Its optional but added in small quantity provides a wonderful crispiness to these fritters. Instead of using the flour, you can soak a little (1 generous tsp) raw rice along with Urad dal while soaking and grind it.

2. Cabbage: Depending upon your taste and preference, you can increase the grated cabbage up to 1-1/4 cups. You probably might be able to sneak in some more, but I haven’t exceeded that quantity, so personally, have no idea how it will turn out.

3. Onion: You can use regular yellow onion too for this recipe. Or skip it. I add it to suit our preferences.

4. Green Chillies: The Indian variety/ Thai Green chillies are quite potent, so add it according to your taste. If you are looking for something milder, try using Jalapeno (seeded) chopped finely. You can also use Whole Black peppercorns instead (1 tsp) in this recipe. I, at times, use the Peppercorns additionally along with green chillies.

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