Cabbage Vadas - Aparna Rao
Ingredients: 1 big glass udad dal, a small teaspoonful methi seeds, 1 piece ginger, 3-4 chillies (less spicy ones; if spicy, take 1 or 2), small cabbage or as per your requirement - I use about 200-250 gms cabbage; oil to fry - I use refined oil - sunflower or rice bran
Method: Soak the udad dal and methi seeds for about 6-7 hours; so if you want to make it in the evening, soak in the morning; if morning, then soak at night.
When ready, drain the water used for soaking, wash the udad, and grind without water if possible; you may add a few drops if you feel - the batter should be thick and coarse, grind in ginger and chillies too, add a bit of salt- 3/4 spoon- mind the salt as it tends to turn salty; chop half a cabbage - about 200 gms - mix it into the batter, heat oil and fry... I usually set the oil to heat while I finish grinding and chopping, for multitasking.
Mix the batter, and put in the batter in small balls into the oil. A medium sized kadhai can take about 20 small vadas at a time. The vadas will rise up in the oil, keep turning with a frying spoon.
When they are nice and brown, you will know they are ready; take them out of the oil.
These vadas do not absorb much oil but it's good to place them in a tissue to soak out extra oil.
Vadas ready to eat! Usually people keep coming and picking them up as they come out so it's likely they are over before you are done :) Enjoy!!!
Ingredients: 1 big glass udad dal, a small teaspoonful methi seeds, 1 piece ginger, 3-4 chillies (less spicy ones; if spicy, take 1 or 2), small cabbage or as per your requirement - I use about 200-250 gms cabbage; oil to fry - I use refined oil - sunflower or rice bran
Method: Soak the udad dal and methi seeds for about 6-7 hours; so if you want to make it in the evening, soak in the morning; if morning, then soak at night.
When ready, drain the water used for soaking, wash the udad, and grind without water if possible; you may add a few drops if you feel - the batter should be thick and coarse, grind in ginger and chillies too, add a bit of salt- 3/4 spoon- mind the salt as it tends to turn salty; chop half a cabbage - about 200 gms - mix it into the batter, heat oil and fry... I usually set the oil to heat while I finish grinding and chopping, for multitasking.
Mix the batter, and put in the batter in small balls into the oil. A medium sized kadhai can take about 20 small vadas at a time. The vadas will rise up in the oil, keep turning with a frying spoon.
When they are nice and brown, you will know they are ready; take them out of the oil.
These vadas do not absorb much oil but it's good to place them in a tissue to soak out extra oil.
Vadas ready to eat! Usually people keep coming and picking them up as they come out so it's likely they are over before you are done :) Enjoy!!!
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