One important tip for making vada is – do not keep vada batter for long time before frying vada. This is because the onions and cabbage along with the salt, releases moisture and makes the batter very runny and light. This runny batter is not only complex to shape into vada but also absorbs more oil. Also always deep fry vadas in low to medium flame. Fry till the vada is golden brown and becomes crispy.
Well, well, well….let’s move on to the recipe….
Ingredients
- 1 Cup Urad Dal
- 2 Green chillies
- 2″ Ginger piece
- 1 tsp. Salt, as needed
- 1 cup Onion, finely chopped
- 1 cup Cabbage, finely chopped
- ¼ cup Coriander leaves
- Few Curry leaves
- 2 cups Oil, for deep frying
Method
- Wash and soak urad dal overnight. We need smooth and fluffy batter so soaking for longer hours makes it easier to get fluffy batter.
- On the next day drain water from the soaked urad dal. Add the urad dal into the mixer jar or wet grinder. Also add green chillies and ginger to the wet grinder.
- Sprinkle water and grind the urad dal. Keep sprinkling water little by little till we get a smooth and fluffy batter.
- Take the batter in a mixing bowl. Add salt, curry leaves, chopped onions, cabbage and coriander leaves and mix everything together. Vada batter is now ready!
- Heat oil in a deep-bottomed frying pan. Test the readiness of oil by just adding a drop of batter to hot oil and see if it rises up immediately in the oil. If so, then the oil is ready. Keep the flame low to medium.
- Wet your palm. Take a lemon sized ball of vada batter. Using your finger make a hole in the center and drop it gently in the hot oil. Add 3-4 vadas in a batch and deep fry in medium flame till golden brown on both the sides.
- Repeat the same with the rest of the batter.
- Serve crispy, fluffy cabbage vada with coconut chutney or sambar or tomato ketchup.
- Enjoy the snack!