Cabbage Vada Recipe - Yummy Traditional

Cabbage Vada Recipe

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


Cabbage Vada | Gobi Vada | How to Make Cabbage Vada Recipe with step-by-step photos

Gobi Vada or vadai is 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 is 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 I soon would share Indian recipes as I become a success to get 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 

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gobi-vada-recipe


To prepare this recipe first wash the chana dal and soak it in enough water for about 4-5 hours

                    
soak-chana-dal


Grate the cauliflower and set aside
                      
grate-culiflower


Take the rest of the ingredients and also prepare them all

                     
prepare-them-all-ingredients


In the food processor put spices, just run the chopper for a few seconds
                         
just-runs-the-machine

Now put soaked chana dal into 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


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


When the oil is hot enough, drop the vada and check the oil temperature if it quickly comes on top this means the oil is too hot we don’t require much hot oil because the 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 turn 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 vadai is 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. The 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, of fresh coriander, leaves chopped 
How to make the Gobi Vada?
  1. In the chopper put chopped ginger-garlic, green chilies, and cumin seeds along with black peppercorn
  2. Just runs the chopper  for a few seconds
  3. Now put soaked chana dal into 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 means the oil is too hot we don’t require much hot oil because the 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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