Cabbage Vada Recipe – Authentic Urad Dal Fritters

Last Updated on 2 months by Neha Deshmukh

Cabbage Vada Recipe – Authentic Urad Dal Fritters

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – crispy, flavorful Cabbage Vada. These aren’t your average fritters; they’re a delightful blend of textures and tastes, perfect as a snack with a cup of chai or as a side with sambar and chutney. I first made these when I was trying to use up some leftover cabbage, and honestly, they disappeared in minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These cabbage vadas are seriously addictive. They’re wonderfully crunchy on the outside, soft and flavorful on the inside, and packed with fresh ingredients. Plus, they’re surprisingly easy to make once you get the hang of shaping them. If you’re looking for a satisfying, vegetarian snack that’s a little different, you’ve come to the right place!

Ingredients

Here’s what you’ll need to make these delicious cabbage vadas:

• ?? cup Urad dal (white, whole) – about 150g
• 1 cup finely chopped cabbage
• 2 green chilli, finely chopped
• 1 tablespoon ginger (chopped finely)
• 2 tablespoons coriander leaves (chopped)
• 1 sprig curry leaves
• 1 pinch asafoetida (hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Urad Dal: Understanding the Type & Soaking

Urad dal, also known as black gram, is the star of this recipe. Make sure you’re using white, whole urad dal – it’s what gives the vadas their light and airy texture. Soaking the dal for 2-3 hours is crucial. This softens it, making it easier to grind into a smooth batter. Don’t skip this step!

Cabbage: Choosing the Right Variety

Any cabbage will work, but I prefer using green cabbage for its slightly sweeter flavor. Make sure it’s finely chopped – you don’t want big chunks in your vadas.

Green Chilies: Adjusting the Spice Level

I use 2 green chilies for a mild kick, but feel free to adjust this based on your preference. Remove the seeds for less heat.

Curry Leaves: Fresh vs. Dried – What’s Best?

Fresh curry leaves are always best! They have a much more vibrant aroma and flavor. If you can’t find fresh, you can use dried, but use about half the amount.

Asafoetida (Hing): A Key Flavor Profile & Regional Uses

Asafoetida, or hing, is a bit of an acquired taste, but it adds a wonderful savory depth to the vadas. It’s commonly used in Indian cooking to aid digestion and adds a unique umami flavor. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get down to making these vadas!

1. First, soak the urad dal in plenty of water for 2-3 hours. Once softened, drain it completely.
2. Now, grind the dal with 2 tablespoons of water using short pulses in a mixer. Scrape down the sides frequently and add water very sparingly. You want a thick, smooth batter – it shouldn’t be runny.
3. In a large bowl, combine the chopped cabbage, green chilies, ginger, coriander leaves, curry leaves, asafoetida, and salt.
4. Pour the urad dal batter into the bowl with the vegetables and mix everything together really well.
5. Heat oil in a kadai (or deep frying pan) over medium heat. Wet your hands with water – this prevents the batter from sticking.
6. Take a small portion of the batter, shape it into a ball, and flatten it slightly. Create a hole in the center using your thumb.
7. Carefully drop the vada into the hot oil. Fry 3-4 vadas at a time, ensuring they have enough space.
8. Fry until golden brown on both sides, flipping occasionally.
9. Remove the vadas from the oil and drain them on paper towels.
10. Serve hot with sambar or coconut chutney!

Expert Tips

Here are a few tips to help you make the perfect cabbage vadas:

• Achieving the Perfect Vada Shape: Don’t worry if your first few vadas aren’t perfect! It takes a little practice. Wetting your hands is key.
• Oil Temperature Control for Crispy Vadas: The oil should be hot enough to cook the vadas through, but not so hot that they burn. Medium heat is ideal.
• Troubleshooting: Batter Consistency Issues: If the batter is too thick, add a tiny bit of water. If it’s too runny, you might need to add a tablespoon of urad dal flour (if you have some).

Variations

Want to switch things up? Here are a few ideas:

• Vegan Cabbage Vada: This recipe is naturally vegan!
• Gluten-Free Cabbage Vada: This recipe is naturally gluten-free!
• Spice Level Adjustment: Mild to Hot: Adjust the number of green chilies to your liking. My friend, Priya, loves to add a pinch of red chili powder for extra heat.
• Festival Adaptations: Special Occasion Vada: During festivals, my family likes to add a sprinkle of grated coconut to the batter for a richer flavor.

Serving Suggestions

Cabbage vadas are best served hot and crispy! They’re fantastic with:

• Sambar
• Coconut chutney
• Tomato chutney
• A cup of hot chai

Storage Instructions

Leftover vadas can be stored in an airtight container at room temperature for a day. They won’t be as crispy, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Let’s answer some common questions:

What type of oil is best for frying vadas?

Groundnut oil or vegetable oil are both good choices. They have a high smoke point and a neutral flavor.

Can I make the vada batter ahead of time?

Yes, you can! Make the batter and store it in the refrigerator for up to 24 hours. You might need to add a little water to loosen it up before frying.

How do I prevent the vadas from absorbing too much oil?

Make sure the oil is at the right temperature and don’t overcrowd the kadai. Frying in batches is key.

What is the best way to serve cabbage vada?

Hot and fresh, with your favorite chutney or sambar!

Can I use other vegetables besides cabbage in this recipe?

Absolutely! You can try adding grated carrots, onions, or even spinach.

Enjoy making these delicious cabbage vadas! I hope they become a favorite in your home too. Let me know how they turn out in the comments below!