Time and servings
Time and servings
About
Cabbage Vada’s a tasty twist on the classic snack, packed with freshness in each bite. Chefs mix finely chopped cabbage with spices, fresh herbs, and a binder. Even after frying, the centre stays soft while the outside turns golden and crunchy. That combo of textures works great with a hot cup of spiced tea or a dollop of chutney. It doubles up as a yummy match for rasam rice or dal rice at lunch. This dish holds onto tradition by sticking to the classic way of making vada. Cabbage adds a mild sweetness that wakes up the taste. Thanks to even cooking, it turns out tender and stays that way hours later. In short, it’s a nice twist from your regular lentil-style vadai. This dish gets way more fun with an Indo-Chinese spin. Instead of plain seasoning, folks toss in soy sauce, vinegar, and chilli sauce for an extra kick and a hint of sourness. That mix shifts the classic vada into something totally fresh – now known as cabbage bites. It’s called that ’cause it feels zesty, up-to-date, but still simple to make. A lot of younger eaters love ‘em since they taste like street food favourites you already know. The mix cooks fast while keeping the inside tender. For rushed dinners, sudden cravings, or casual meetups, it works well. You can easily form it into different shapes – ideal for serving guests on trays. All in all, this dish combines warmth, crunch, and bold flavour without effort. Fun Fact:Some small eateries in South India now serve “cabbage bites” alongside spring rolls because customers love their Indo-Chinese flavour, even though the base recipe is still a simple vada.
Ingredients
- ¾ cup chana dal
- ¼ cup urad dal
- ¼ cup toor dal
- water (for soaking)
- 2 cup cabbage (finely chopped)
- 1 chilli (finely chopped)
- 2 tbsp coriander (finely chopped)
- 2 tbsp dill leaves (finely chopped)
- few curry leaves (finely chopped)
- 1 tsp cumin / jeera
- pinch hing / asafoetida
- 1 tsp salt
- oil for frying
Instructions
- firstly, in a large bowl take ¾ cup chana dal, ¼ cup urad dal and ¼ cup toor dal.
- soak in enough water for 2 hours.
- drain off the water completely and rest for 10 minutes.
- blend to a coarse paste without adding any water.
- transfer the dal mixture to a large bowl.
- now add 2 cup cabbage, 1 chilli, 2 tbsp coriander, 2 tbsp dill leaves, few curry leaves, 1 tsp cumin, pinch hing and 1 tsp salt.
- squeeze and mix well combining the mixture well.
- make a soft dough adding 2 tbsp of rice flour if the mixture is watery.
- grease hands with oil and prepare small balls, flatten the vada.
- and deep fry in hot oil. or preheat and bake at 180 degree celcius for 25 minutes or until it turns golden and crisp.
- also, stir occasionally till until the dal vada turns golden and crisp.
- finally, serve cabbage vada hot along with masala chai.
Step-by-step
1
firstly, in a large bowl take ¾ cup chana dal, ¼ cup urad dal and ¼ cup toor dal.
2
soak in enough water for 2 hours.
3
drain off the water completely and rest for 10 minutes.
4
blend to a coarse paste without adding any water.
5
transfer the dal mixture to a large bowl.
6
now add 2 cup cabbage, 1 chilli, 2 tbsp coriander, 2 tbsp dill leaves, few curry leaves, 1 tsp cumin, pinch hing and 1 tsp salt.
7
squeeze and mix well combining the mixture well.
8
make a soft dough adding 2 tbsp of rice flour if the mixture is watery.
9
grease hands with oil and prepare small balls, flatten the vada.
10
and deep fry in hot oil. or preheat and bake at 180 degree celcius for 25 minutes or until it turns golden and crisp.
11
also, stir occasionally till until the dal vada turns golden and crisp.
12
finally, serve cabbage vada hot along with masala chai.
Video
Tips
The classic Cabbage Vada Recipe – Cabbage Bites is a crunchy yet tender bite made with chopped cabbage, seasonings, and a hint of Indo-Chinese flair. With a soft middle and a crispy exterior, it pairs well with chai or even with rasam rice.- Cabbage Shred: Cut the cabbage into thin strands. Fine shredding helps the mixture bind well and cook evenly.
- Moisture Control: Squeeze the cabbage lightly before mixing. This step prevents soggy vadas and keeps them crisp.
- Spice Addition: Combine salt, chilli, and sauces thoroughly. Even seasoning ensures balanced flavour in every bite.
- Shaping: Dip your hands in water before shaping vadas. This creates smooth edges and prevents sticking.
- Frying: Maintain a steady flame. Controlled heat allows the vadas to turn golden and stay juicy inside.
FAQ
How do I keep cabbage vada crisp?
How do I keep cabbage vada crisp?
Squeeze extra moisture from the cabbage before mixing. Fry the vadas on medium heat until they turn golden.
How do I properly bind the mixture?
How do I properly bind the mixture?
Use soaked and coarsely ground chana dal or besan. Mix it well with cabbage and spices to hold the shape.
Can I bake or air fry cabbage vada?
Can I bake or air fry cabbage vada?
Yes, brush the vadas with oil and place them in a preheated oven or air fryer. Cook until they turn firm and lightly browned.
How do I add an Indo-Chinese flavour?
How do I add an Indo-Chinese flavour?
Add a little soy sauce, vinegar, and chilli sauce to the mixture. Combine them with ginger, garlic, and green chilli for extra taste.
How can I serve cabbage bites for snacks?
How can I serve cabbage bites for snacks?
Serve them hot with tomato sauce, green chutney, or chilli sauce. Arrange them on a platter with sliced onions and lemon wedges.
Notes
- First, make sure to squeeze out excess water from the cabbage.
- Also, do not add water while grinding, as the dough turns watery.
- Additionally, fry on a medium flame to achieve a crunchy bite and a golden, rich colour.
- Finally, the cabbage vada recipe tastes great for 2 days when stored in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/cabbage-vada-recipe-cabbage-vadai/