Wednesday 3 December 2014

Cabbage Vadai Recipe/Cabbage Paruppu Vadai Recipe/Cabbage Vadai with Channa Dal/MuttaiGose Vadai with Kadalai Paruppu

Making different types of snacks for the guest, our family and especially for kids is always a pleasure. We make different types of vadai, but adding vegetables to them is another way to make our kids eat vegetables. I know this might not be the healthy version, but we are not going to make fried foods every day at home, so making them once in a while is totally fine.

Here’s how to make Cabbage Vadai with step by step photos…


Ingredients

Channa dal/Kadalai Paruppu
1 cup
Rice Flour
1 tbsp
Red chillies
3 0r 4
Fennel Seeds/Sombu
2 tsp
Cabbage
1 ½ cup finely chopped
Garlic
5 cloves finely chopped
Ginger
1 inch finely chopped
Onion
1 big finely chopped
Curry leaves
8-10 chopped
Cilantro/coriander leaves
3 tbsp. finely chopped
Salt
As needed
Oil
For deep frying
Preparation time: 10 minutes                             Recipe Category: Starter/Evening Snack
Cooking time: 30 minutes                                    Recipe Cuisine: South Indian
Makes: 20-25 vadais

Other Vadai varieties that might be of your interest...

Method

Wash and soak the channa dal/kadalai paruppu for two to three hours. Drain the water completely and keep it aside.

Now grind the channa dal, fennel seeds, red chillies, salt to a coarse mixture, make sure you don’t make it into a paste. Transfer it to a bowl.


Add the onions, garlic, ginger, rice flour, cabbage, curry leaves, cilantro and mix them really well.


Do not add water, you can sprinkle little water when grinding the dhal if you think it is dry. Make lemon sized ball out of the mixture, pat them on your palm to make the vadasHeat oil in a kadai on medium flame; fry the vadais to golden brown color.


Delicious crispy, aromatic and flavourful Cabbage Vadai is ready to be enjoyed.


Have a great evening with these delectable Cabbage Vadai’s.

Thank you all for visiting my website, please come back again for more authentic, delectable and flavourful fish varieties  from my kitchen.

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Until then I am signing off…
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11 comments:

Hello everybody,
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Priya Anandakumar

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