Cabbage Vada | Cabbage Vadai Recipe | Easy Snacks Recipe

Cabbage Vada, cabbage vadai, patta gobi bada is medhu vada made with cabbage instead of regular onion. Cabbage vada is made with urad dal batter and deep fried into delicious vada or vadai. Like Medhu vada or urad dal bada cabbage vada is made in similar way with just extra addition of finely chopped cabbage but the taste differs a little due to cabbage and cabbage vadai taste really delicious.

I made this cabbage vada on Govardhan Puja/Annakut along with regular vada (bada), poori and pumpkin, taro, yam curry which is must during Govardhan Puja in in-laws place. The menu is fixed each year of vada (bada), poori and pumpkin, taro, yam curry and this particular curry is made only once a year during Annakut, I will post the recipe soon now that finally after years I manage to take the final pictures of curry :) Anyways back to our cabbage vada so I soaked extra urad dal to make this cabbage vada along regular vada.  Since there is no onion, garlic used we can make this for Naivedyam too.



But doing everything alone was taking a toll on me so I quickly did the vada and hence you can see the shape, it's not that I am very pro in making good shape vada but this time it was not proper. Also the fact that in hurry I didn't finely chopped cabbage, so you don't do this. Finely chop cabbage to get perfect or decent shape vada. But the taste is just wonderful in any case so no worries. Serve with coconut chutney, sambar or just with a cup of tea/coffee and enjoy this yummy snack.




You can check other Vada (Bada) Recipes

• Vada/Bada (Urad Dal Vada)
• Lobia Vada
• Moong Dal Vada
• Maddur Vada
• Masala Vada (Paruppu Vadai)
• Bhaji Vada (Pakora)
• Sambar Vada
• Dahi Bhalla

Cabbage Vada | Patta Gobi Bada Recipe

Popular Urad dal vadai or bada with addition of cabbage makes delicious vada

Author:	Priti	Category:	Snack	Cuisine:	South Indian
Prep Time:	3 Hrs	Cook Time:	20 Mins	Total Time:	30 Mins
Yields:	10-12

Ingredients:

• 1/2 Cup - Whole White Urad Dal
• 1 Cup - Finely Chopped Cabbage
• 1 tsp - Grated Ginger
• 3 - Green Chilies
• 2 tbsp - Chopped Coriander Leaves
• 8 to 10 - Curry Leaves
• 1/2 tsp - Cumin Seeds (optional)
• A Pinch - Asafoetida/Hing
• To Taste - Salt
• To Deep Fry - Oil

Method:

1. Wash and soak urad dal for 2-3 hours in ample of water, rinse one more time and grind into smooth thick paste, use 1-2 tbsp of water if required to grind in mixer.

2. Finely chop cabbage, green chilies, coriander leaves, curry leaves, grate ginger and mix with urad batter. Add salt, asafoetida, cumin seeds and mix well.

3. Heat oil for deep frying in kadai (wok). To make vada/bada wet hand in a bowl of water, take little batter and make smooth ball, make a hole in middle using thumb and carefully drop this in hot oil, make sure not to get your hand burnt (I am not very good in making perfect vada shape which you can see, so so try doing it one day eventually we will get the perfect shape, if you are like me now)

4. Add 3-4 vada in a batch (add more if using big kadai) and fry in medium flame both sides until nice golden brown, drain in tissue paper once cooked and repeat same for rest of batter.

Serve hot with coconut chutney, sambar. I served with dahiwale kaduu, jimikhanda, kochai sabzi, it makes wonderful combo.

Notes

• Finely chop cabbage, I didn't chop the cabbage finely as I was doing multiple things this time.
• Try to use less water while grinding urad dal, if not vada will absorb lot of oil while cooking.
• If you not good in making vada shape, then just roll into ball and flatten them, deep fry like we do for masala vada.
• Always add salt before making vada.
• You can add 1/2 to 1 tbsp of rice flour to make this vada extra crispy.

Delicious cabbage vada.

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