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.
Cabbage Paruppu Vadai-Channa Dal Vadai
Prep Time : 10 mins | Cook Time : 30 mins | Yields : 15-20 vadas
Ingredients needed
Channa dal/kadalai paruppu- 1 cup
Urad dal-1 tbsp
Red chillies-3
Green chillies -2
Hing -1/4 tsp
Ghee -1 tsp
Cabbage finely chopped -1 cup
Oil for deep frying
Salt needed
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.
Serve hot and crispy vada with a cup of tea or coffee.
Check out my Plain paruppu vadai, masal vadai, ulundu vadai and a compilation of Tamil New Year Recipes
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View Comments (9)
cabbage vada looks very yumm..
Excellent and delicious looking pappu.
Deepa
loevly vadai padhu thanks for sharing dear
tasty vadai padhu..healthy too
Looks crisp and delectable..
What is the reason for adding a tsp of ghee?
To give flavor and softness to the cabbage vada. It is optional.
Tried it today!!! It disappeared within seconds!!!! Thank a ton. I added curry leaves and coriander leaves too. Actually better than the normal paruppu vadai. Recipe yours.....compliments for me from
all;-)
I made chilla out of the vada mixture. Tastes nice. Thanks for sharing the recipe