Cabbage Vada with  Split Black IMG_2029Urad dal, Channa Dal , Cabbage and Spices.

Cabbage is one of my favorite vegetable. I love the crunchiness of Cabbage in Salads , Soups , Snacks , Breakfast recipes and Curries. It is a widely used Vegetable throughout the world with longer shelf life when compared to Other Vegetables. it is round or Oval in shape with White or light green Leaves inside and covered with dark Green Leaves. Low in Calories only 33 Calories in a Cup of Cooked Cabbage and you can’t gain weight and try to incorporate in Salads , soups and curries. Good for Bone Health . Cabbage as well as other Cruciferous Vegetables are great source of minerals like Calcium, Magnesium and Potassium. These three essential minerals are integral in the protection of bones from degradation and the onset conditions like Osteoporosis and general bone Cracking.

Today’s recipe is Cabbage Vada. Vada’s are quite popular snacks like Medu Vada, Dahi Vada , Masala Vada and Cabbage Vada . There are so many recipes with Cabbage vada . My recipe is different from regular recipe . I used Split Black Urad dal and Channa Dal . I like using Channa Dal in my Dosa or Vada recipes as they make Vada crispy . Don’t throw the skin of Split Black Urad dal after soaking. Healthy and tasty at the same time. You will be surprised by the taste as they are Crispy from Outside and Soft and tasty as I grinded the dals with Green chillies , Ginger and Cumin seeds and mixed with finely chopped Onions and Coriander Leaves . Add ajwain not only for aroma but aids in digestion. Soak them overnight or for 4 to 6 hours for soft vada’s . Cook on Medium or Medium High flame so they will cooked from inside.

Vada’s made with lentils , Cabbage and other ingredients not only add taste but improve nutritional value . Enjoy these vada’s with Lime Juice Pickle and Sevai Kheer is a perfect Weekend lunch idea and your guests/family will be surprised with the special taste of Black Urad dal and Cabbage.

Hope you will try this tasty and Crispy Cabbage vada over the Weekend.

Recipe for 35 to 40 Vada’s.

Preparation and Cooking Time : 1 Hour.



1. Split Black Urad dal – 1 cup

2. Channa Dal – 1 cup

3.Finely Chopped Cabbage – 1 Big Cup

4.Onion – Medium ( Finely chopped)

5.Spinach – 3 Handfuls ( Finely Chopped)

6. Green Chillies – 4 , Ginger – Small Piece

7. Red Chilli Flakes – 1 tbsp.

8. Cumin seeds – 1 tbsp.

9. Garlic Cloves – 4 ( Sliced)

10. Salt accordingly

11. Oil for Frying

12. Chickpea flour and Rice flour – 1/4 th Cup( Optional)

13. Ajwain – 1/2 tbsp


1. Soak Dals Overnight . Wash 3 to 4 times. Grind them with Green Chillies,Ginger , Red Pepper Flakes, Salt, Cumin Seeds and Garlic Cloves without Water.

2.To this Mixture add Finely Chopped Cabbage, Spinach, Ajwain and Onions.

                     Mix well and Check for Salt. I added 1/4 th Cup Chickpea flour and Rice flour. So the Vada’s will absorb Less Oil and for Crispiness.

3.Heat sufficient Oil for frying Vada’s . Take a Small Portion of the Batter and Shape like Vada and Slide into Oil Slowly.

                       Cook on Medium High Flame . Cook both sides until Golden Brown.

Serve with GINGER CHUTNEY or Lime Juice Pickle .


NOTE: If you don’t want to Deep Fry you can Pan fry them. Tastes Good.

If Batter is loose you can add 1/4th Cup of Chickpea flour and Rice flour. Absorb Less Oil and for Crispy Vada’s.( Optional)




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