6:32 PM
Priyanka Prabhu
My favorite vada, I like to have it with rice at afternoon lunch. It will be very tasty and crisp. Its tastes really good when it’s eaten hot; rather than when cools down to room temperature. Very easy recipe can be prepared in an half an hour or less time say 15 mins if every ingredient is kept ready beforehand.
There are many methods to prepare it. This is one such method followed by my mom and my granny. My mom taught me to prepare vada in this method. I found it easy to prepare, but will try other methods too and share it with you all.
First let me tell you all how to prepare the batter or masala for vada
INGREDIENTS (FOR MASALA)
½ cup White rice
¼ cup Dal (Togari Bele in Kannada and Tori Dali in Konkani)
1 tsp salt (crystals of salt)
8-9 dried red chilies (preferably long ones 5 and 3 to 4 round ones)
+
(FOR CABAGE VADA)
1 full cup of cabbage leaves
1 onion
1 cup of coconut oil (any oil for deep frying purpose)
METHOD TO PREPARE:
1) Soak the White Rice and Dal for about half an hour or a hour previous to preparation of vada.(TIP: The more u soak in water less amount of water required to be added when you grind them.)
2) Grind the soaked White Rice, Dal along with dried Red chilies and salt crystals .No need to add water at first run. If water is required only then add little water during second run. It should be in thicker consistency (TIP: If masala found to be a little watery add little besan to it, this will absorb water content and make masala thicker in its consistency.)
3) After the Masala gets ready take it in an utensil.
4) Chop the cabbage leaves and onion into smaller pieces.
5) Add the chopped leaves and onion to the ground masala/ vada batter.
6) Mix the chopped Cabbage leaves and onion thoroughly along with masala.
7) Keep the Kadai to fry over the stove and turn on the flames.
8) Add coconut oil to the kadai and let it get heated for 5 mins simultaneously make the smaller balls out of this vada batter and give a slight press on its upper surface so that it gets a little flattened.
9) Now drop in these flattened vada balls into the heated oil one by one. Let it get deeply fried; remove the vada when it turns into reddish brown deep color.
10) Serve the Hot Cabbage vada in a serving plate and is ready to eat along with rice and Dal for Lunch.
One advantage of using this method is that you can prepare this batter/masala easily and can be used with other vegetables like green palak (palak vada) or with spinach leaves.
P.S: The clarity of pictures is not very clear this time I took the pictures of vada in a hurry. I apologize for that and will post better pictures the next time.
Thank you all .........
Keep visiting
Thank you all .........
Keep visiting
Posted in 
vpriyankaprabhu
2 Response to "CABBAGE VADA"
Mmmm..... I can get the fragrance :P :P :P
You are welcome to my home at any time to have it Pratiba........:):)
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