Cabbage Vada is an amazing Konkani delicacy prepared with cabbage. This recipe can also be prepared with drumstick flowers instead of cabbage. As drumstick flowers are very seasonal, sometimes it’s difficult to get drumstick flowers in the place I live. But I get a chance to taste drumstick flowers vada whenever I am in my home town. To relish my taste buds, I often make these vada using cabbage. These vada can be served along with rice, dal or with roti too.
INGREDIENTS
- Shredded Cabbage – 1 cup
- Fresh grated coconut – ½ cup
- Onion, finely chopped – ½ cup
- Rice- 1 tbsp (soaked for 30 mins)
- Toor Dal (split pigeon peas) – 2 tbsp (soaked for 30 mins)
- Coriander seeds – 1 tsp
- Urad dal (white dal) – 1tsp
- Jaggery – 2 tsp
- Red chilies- 4 nos
- Salt to taste
- Oil – for frying
- Fine Variety Semolina (Rava or Sooji) - Used to coat vada before frying
METHOD
- Soak rice and toor dal into a water for at least 30 mins
- Heat 1 tsp of oil into a pan.
- Add coriander seeds and urad dal and fry them on low flame till you get a nice aroma.
- Combine soaked rice and dal, roasted coriander seeds and urad dal, fresh grated coconut, red chilies, jaggery and salt into a mixer. Grind everything to thick paste using little amount of water.
- Do not add more water while grinding. Remember we want a thick paste for making vada.
- Transfer the thick grounded paste into a bowl. To that add shredded cabbage and finely chopped onion.
- Mix everything together well.
- Make small balls and flatten them in between your palms. Roll them in the semolina evenly on all the sides.
- Heat a frying pan on the medium flame and evenly spread oil all over it.
- Place the semolina coated flatten vada in the pan and smear few drops of oil over the vada.
- Shallow fry them till you get nice crisp texture on it.
- Here we go Cabbage Vada is ready to serve.
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