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Cabbage Vadai

  • 3servings

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup, soaked for 2-3 hours.

  2. Fennel seeds, 1 teaspoon.

  3. Rice powder, 1 tablespoon.

  4. Garlic, 2 cloves.

  5. Ginger small pieces.

  6. Green chilies, 3.

  7. Red cabbage, coming to 1/2 cup when chopped..

  8. Salt, as per taste.

  9. Red onion, medium-sized, 1.

  10. Curry leaves, a handful.

  11. Cilantro, a handful

Instructions Jump to Ingredients ↑

  1. Wash the soaked channel dhal and set aside.

  2. Grind the channa dhal along with the fennel seeds, chilies, garlic, and ginger without water.

  3. Chop the onion, cabbage, curry leaves, and cilantro into small pieces.

  4. Add the chopped cabbage, onion, curry leaves, cilantro, rice powder, and salt to the ground channa dhal and mix everything well.

  5. Heat a kadai with 1 cup of oil.

  6. When the oil is hot, take a small amount of the ground mixture and flatten it with the palm of the hand and drop into the hot oil.

  7. When the vadais rise up and turns golden-brown, remove the vadais from the oil and drain the excess oil with a paper towel.

  8. Serve the hot vadas with tomato sauce.

  9. ALTERNATE METHOD OF COOKING THE VADAIS:

  10. Take a baking sheet and spray it with any nonstick cooking spray.

  11. Take a small amount of the ground mixture and flatten it with the palm and arrange the vadais on the sheet leaving sufficient space in between them.

  12. Bake them for 350 degrees for 15 minutes and lower the oven temperature to 250 and bake them for 5-7 more minutes.

  13. Remove the vadais from the oven and serve hot with tomato sauce

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