Cauliflower Vada | Gobi Vada | How to Make Cauliflower Vada Recipe with step-by-step photos and Video
Gobi Vada or vadai is an Indian
crispy, crunchy, spicy, and delicious deep-fried snack, made from coarsely ground Lentils or Dal and other basic
ingredients; the most common one is made with split white gram (mash)
Cabbage
vada is a kind of vadai that is again made with either mixed dals or
only with mashed dal or chana dal, and cabbage is the main ingredient used. The cabbage vada recipe can be made
in 2 ways,
The first one is just adding 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 it is almost made the same way with slight changes in the ingredients.
My Latest Video: Gobi Vada
Honestly
speaking, as much as I tried Indian recipes, they all looked delicious and
mouthwatering.g, As
I said before, I will soon share Indian recipes as I become successful in getting authentic Indian recipes. So, today that day has come when I brought an authentically
Indian, crunchy, and tasty snack:k cabbage vada
recipe for you.
Trust me, this is quite an amazing snack that goes well with masala chai or Doodhpatti. Here, I used dry red chili to make it spicy; if you don’t
like it too spicy can be skipped from the recipe. So
let’s begin.
To
prepare this recipe,e first wash the chana dal and soak it in enough water for about 2 hours.
Grate
the cauliflower and set aside.
Take
the rest of the ingredients and also prepare them all.
In
the food processor,sor put spices;ces, just run the chopper for a few seconds. Now put soaked chana dal into the chopper machine and just grind it without adding water; no grinding. Blend it for only a few minutes to keep the mixture coarse.e
Add the ground mixture to the grated cabbage along with the remaining spic.s. Now start to keep mixing by adding hot oil until everything is incorporated; hot oil will keep it juicy. Set this aside for a while. Begin to heat oil for frying on a medium heat.
Divide
the dough into 10-12 balls, press and flatten them with a greased hand.
Repeat
the same process and prepare all patties.
When
the oil is hot enough, drop the vada and check the oil temperature;e if it
quickly comes to the top,p 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
Reduce
the heat to low and slide the patties carefully into medium-hot oil one after the
other. For each batch, I fried about 4 patties.
Turn up the flame to medium and let them fry undisturbed for 3-4 minutes. Before flipping, check the patties with the help of any metal tool; once they become firm, turn their sides.
Constantly keep stirring around so that the color comes evenly on the vada.
Drain
them on kitchen tissue.
This
is good for the evening snack.
CauliflowerVada/Vadai iss an Indian
crispy, crunchy, spicy, and delicious deep-fried snack, made from coarsely ground Lentils or Dal and other basic
ingredients.s
Ingredients:
- 140 g Bengal gram/chana dal, soaked
- 280 g cauliflower, grated, 1-inchpiecesc, of ginger, chopped
- 2-3 large-sized garlic cloves
- Salt to taste
- 5-6 pcs, green chilies
- 5-6 pcs, dry red chili
- I tsp, black peppercorn
- 1 tsp, cumin seeds
- 2 tbsp, hot oil
- 2-3 sticks, o cinnamon b, broken into 3 pieces
- Oil as required for frying
- a handful of fresh coriander leaves, chopped
How to make the Gobi Vada?
- In the chopper, put chopped ginger-garlic, green chilies, and cumin seeds along with black peppercorn.
- Just runs trunhopper for a few seconds.
- Now put soaked chana dal into the chopper machine and just pulse it without adding water; no grinding.
- Pulse it for only a few minutes to keep the mixture coarse
- Add the ground mixture to the cabbage along with rice flour, salt, choppedand coriander leaves
- Now start to keep mixing by adding hot oil until everything is incorporated; hot oil will keep it juicy
- Note that the mixture at this stage should be binding well if needed. If you can also add another
tbsp of rice flour, this helps to keep the vada crisp
- Set this aside for a while
- Begin to heat oil for frying on a medium heat
- Divide the dough into 10-12 balls
- Press each ball with the greased hand; this trick keeps the patty safe from being broken.
- Press and flatten them with a greased hand
- Make sure the patties are not thick;k otherwise, they will not cook well
- Repeat the same process and prepare all patties
- When the oil is hot enough, drop the vada and check the oil temperature; if it q;uickly comes on top to theis me,ans the oil is too hot we don. We require much hot oil because the patty outer crust will quickly get golden brown, and remain uncooked inside
- Reduce the heat to low and slide the patties carefully into medium-hot oil one after the other
- For each batch, I fried about 4 patties
- Turn up the flame to medium 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
- Constantly keep stirring around so that color comes evenly on the vada
- Drain them on kitchen tissue
- This is good for the evening snack, served hot with sauce and tea
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