Cabbage Vada

Ingredients

1/2 cabbage of small size.
shredded coconut 2 to 3 tbsp
Toor Daal 3/4 cup
Long Grain raw Rice 3/4 cup
2 tbsp --Red Chilli Powder or 10 to 12 dry red chillies
Tamarind small piece or Tamarind paste 1/4 tsp.
A pinch of Hing
Salt to taste
Oil for deep frying.

Method:

1. Soak rice & toor daal in water for a couple of hours, wash, rinse, throw away the water and keep it a side.
2. Grind shredded coconut, tamarind, dry red chillies or chilli powder (do not use both), adding a little water in an electric grinder for 3 to 4 minutes.
3. Add to this mixture the pre-soaked toor daal & rice and grind coarsely. Do not add too much water while grinding. The dough should be like vada dough. Add salt and hing to this dough and remove from the grinder into a bowl.
4. Wash cabbage and cut into small thin pieces or thin shredder to shred it.
5. Mix shredded cabbage to the vada dough and keep it for 15 minutes.
6. Heat up oil in a kadai and take mixture of the dough in your right hand make it like a ball and press it with your right thumb once and leave it in the hot oil. 6 to 7 of vadas can be dropped per each round (depending on the size of your kadai). Fry them until they turn dark red and remove and serve either very hot or semi hot or cold. Leftovers can be kept in the fridge and served later heating on a pan in the toaster-oven for few minutes.

These taste very good as snacks or as a fried side dish at luch or dinner buffet.

Also cabbage can be substituted by onion, spinach, methi leaves, shredded tender bamboo etc. Cabbage and onion combination is also good. These are the vegetables I have tried so far. The basic dough preparation is same except you can choose whatever vegetable you like. If you make these you will enjoy these.