Tangy Cabbage Vada with coconut

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

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

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Ingredients

  • 1/2 - cabbage, small size
  • 2 to 3 tbsp - shredded coconut
  • 3/4 cup - toor dal
  • 3/4 cup - long grain raw rice
  • 2 tbsp - red chilli powder
  • Tamarind - small piece
  • A pinch of turmeric
  • Salt to taste
  • Oil for deep frying.

How to Make Tangy Cabbage Vada with coconut

  • Soak rice and toor dal in water for a couple of hours.
  • Wash, rinse and drain the rice, keep aside.
  • Grind shredded coconut, tamarind, dry red chillies adding a little water in an electric grinder for 3 to 4 minutes
  • To this mixture, add the pre-soaked toor dal and rice. Grind coarsely.
  • Do not add too much water while grinding.
  • The dough should be like vada dough.
  • Add salt and turmeric to this dough and remove from the grinder into a bowl.
  • Wash cabbage and cut into small thin pieces or use thin shredder to shred it.
  • Mix shredded cabbage with the vada dough and keep it for 15 minutes
  • Heat oil in a kadai. Shape balls with the mixture and press them with your right thumb once.
  • Drop into the hot oil and fry them until they turn dark red.
  • Drain and serve hot or cold.

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