As Tamil New Year (Varusha Pirappu) is round the corner, I though of posting this easy vada recipe without onion and garlic. Usually during festivals, we prepare dishes without onion and garlic. This cabbage kadalai paruppu vada is not only easy to prepare but needs very less ingredients. It is very crispy and delicious. Today we will see how to make channa dal cabbage vadai following this easy recipe.
Wash and soak both dal together for 1 1/2 hours. Drain the water completely and keep it aside.
Grind red chillies, green chillies and salt first to a smooth paste. Then add the drained dal and grind it coarsely without adding water.
Finely chop cabbage. Add the chopped cabbage, hing and a tsp of ghee to the vada batter and mix well. Check for salt. Our cabbage channa dal vada batter is ready.
Heat oil in a kadai. To check if the oil is ready for frying the vadas, drop a piece of batter into the oil, if it raises to the surface immediatly, then the oil is ready for frying. Reduce the heat to medium.
Dip your hand in water (keep a bowl of water besides the batter) take a little batter, shape it into a ball and flatten it in the shape of a disc or form it into patties.
Gently drop the flattened disc into the oil and deep fry both sides until golden brown.
Remove from the kadai using a slotted ladle and drain excess oil on a paper towel or colander. Repeat the same process for the rest of the batter.
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