Cabbage Vada Recipe - Yummy Traditional

Cabbage Vada Recipe

cabbage-vada-recipe-with-step-by-step-photos


Cabbage Vada | Gobi Vada or vadai are an Indian crispy, crunchy, spicy, and delicious deep-fried snack, made from coarsely ground Lentil or Dal and other basic ingredients, the most common one made with split white gram (mash)
Cabbage vada is a kind of vadai that are again made with either mixed dals or only with mash dal or chana dal and cabbage being the main ingredients used
The cabbage vada recipe can be made in 2 ways, the first one is just adding up cabbage to make vada batter, the other method is shared in this post using chana dal, the taste doesn’t come anywhere close to the chana pakora (kachri)
But is almost made the same way with slight changes in the ingredients
                                     
cabbage-vada-recipe

Honestly speaking as much as even tried Indian recipes they all looked delicious and mouthwatering
As I said before that soon would share Indian recipes as I become a success to get the authentic Indian recipes so readers today that day has come when I brought authentically Indian crunchy and tasty snack cabbage vada recipe for you
Trust me this is quite an amazing snack which goes well with masala chai or Doodhpatti chaihere I used dry red chili for making spicy if you don’t like much spicy can be skipped from the recipe, So let’s begin with step by step photos

                       
gobi-vada-recipe

Preparation of making gobi vada:
To prepare this recipe first wash the chana dal and soak in enough water for about 4-5 hours
                    
soak-chana-dal


Grate the cauliflower set aside
                      
grate-culiflower


Take the rest of the ingredients and also prepare them all

                     
prepare-them-all-ingredients


Preparing chana dal mixture:
In the food processor put spices, just runs the chopper for a few seconds
                         
just-runs-the-machine

Now put soaked chana dal to the chopper machine and just pulse it without adding water, no grinding, pulse it only a few minutes to keep the mixture coarse
                            
put-soaked-chana-dal-to-the-machine

Add the ground mixture to the grated cabbage along with the remaining spices
                     
add-ground-mixture-to-the-cabbage

Now start to keep mixing by adding hot oil until everything is incorporated, hot oil will keep it to juicy, set this aside for a while
Begin to heat oil for frying on a medium heat

add-oil-to-the-mixture

Making patties:
Divide the dough into 10-12 balls, press and flatten them with a greased hand
             
press-each-ball-with-greased-hand

Repeat the same process and prepare all patties
                           
repeat-the-same-process-and-prepare-all-patties

Frying gobi vada:
When the oil is hot enough, drop the vada and check the oil temperature if it quickly comes on top this mean oil is too hot we don’t require much hot oil because patty outer crust will quickly get golden brown and remain uncooked inside
                        
check-the-oil-temperature

Reduce the heat to low and slide the patties carefully in medium hot oil one after the other
For each batch, I fried about 4 patties
                      
slide-the-vadas-in-the-heat-oil

Turn up the flame to medium flame and let them fry undisturbed for 3-4 minutes, before flipping check the patty with the help of any metal tool, once they become firm turns their sides
     
let-vadas-fry-for-4-minutes

Constantly keep stirring around so that color comes evenly on the vada
           
constantly-keep-stirring-around

Drain them on a kitchen tissue
                      
drain-vada-on-kitchen-tissue

This is good for the evening snack 
                              
this-is-good-for-the-evening-snack

Serve hot with sauce and tea
                                   
               
serve-with-chutney-and-tea






Cabbage Vada | Gobi Vada or vadai are an Indian crispy, crunchy, spicy, and delicious deep-fried snack, made from coarsely ground Lentil or Dal and other basic ingredients

Ingredients:
  1. 140g, Bengal gram/chana dal soaked
  2. 280g, cauliflower grated
  3. 1 inch piece, ginger chopped
  4. 2-3 large-sized, garlic cloves
  5. Salt to taste
  6. 5-6 pcs, green chilies
  7. 5-6 pcs, dry red chili
  8. I tsp, black peppercorn
  9. 1 tsp, cumin seeds
  10. 2 tbsp, hot oil
  11. 2-3 sticks, cinnamon broken into 3 pieces
  12. Oil as required for frying
  13. a handful, fresh coriander leaves chopped 
How to make the gobi vada?
Instructions:
  1. In the chopper put chopped ginger-garlic, green chilies, cumin seeds along with black peppercorn
  2. Just runs the chopper  for few seconds
  3. Now put soaked chana dal to the chopper machine and just pulse it without adding water, no grinding
  4. Pulse it only a few minutes to keep the mixture coarse
  5. Add the ground mixture to the cabbage along with rice flour, salt, chopped coriander leaves
  6. Now start to keep mixing by adding hot oil until everything is incorporated, hot oil will keep it to juicy
  7. Note, the mixture at this stage should be binding well if needed you can also add another tbsp of rice flour, this helps to keep the vada crisp
  8. Set this aside for a while
  9. Begin to heat oil for frying on a medium heat
  10. Divide the dough into 10-12 balls
  11. Press each ball with the greased hand, this trick keeps patty safe from being broken
  12. Press and flatten them with greased hand
  13. Make sure the patties are not too thick else they will not cook well
  14. Repeat the same process and prepare all patties
  15. When the oil is hot enough, drop the vada and check the oil temperature if it quickly comes on top this mean oil is too hot we don’t require much hot oil because patty outer crust will quickly get golden brown and remain uncooked inside
  16. Reduce the heat to low and slide the patties carefully in medium hot oil one after the other
  17. For each batch, I fried about 4 patties
  18. Turn up the flame to medium and let them fry undisturbed for 3-4 minutes
  19. Before flipping check the patty with the help of any metal tool
  20. Once they become firm turns their sides
  21. Constantly keep stirring around so that color comes evenly on vada
  22. Drain them on a kitchen tissue
  23. This is good for the evening snack, serve hot with sauce and tea
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