Mixed Vegetable Vada

Recipe by
Total Time:
3.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 200 g - black gram
  • 2.5 cup - water ( for soaking )
  • 1/2 cup - finely shredded cabbage or grated carrot or sliced onion or spinach)
  • 1 tbsp - very finely sliced onion
  • 2 - green chillies, finely chopped
  • 1/4 tsp - hing
  • 1 tsp - peppercorns
  • 1 inch - ginger, finely chopped
  • 1 spring - curry leaves, finely chopped
  • 1/2 tsp - salt
  • 2 to 3 tbsp - water, for grinding
  • 300 ml - oil for frying

How to Make Mixed Vegetable Vada

  • Chop ginger, green chilli and curry leaves.
  • In a bowl, mix hing, peppercorns, chopped ginger, green chillies, curry leaves, shredded cabbage, and onion.
  • Do not add salt now.
  • Before frying the batter please keep all the chopped ingredients ready.
  • Soak black gram for 2-3 hours and drain out water completely.
  • Grind black gram to a thick and smooth paste.
  • Add or sprinkle 2-3 tbsps water during grinding.
  • Transfer the batter into another flat bowl and mix it with chopped ingredients, peppercorns, hing, and salt to taste.
  • Wet your palms and take batter into the palms.
  • Shape it like a doughnut with a hole in the centre.
  • Put the vada directly into the medium hot oil and fry till it attains golden colour on both sides.
  • Drain excess oil and serve hot.
  • Recipe Courtesy: Niya's World