Cabbage Onion Vada Recipe
Cabbage Onion Vada is a recipe is made from urad dal, flavored with chopped cabbage, green chillies and onions and steamed with a little oil in the. These vadas are exceptionally tasty and healthy as well. Eliminates the hassles of getting the right shape for a Vada. The vada tastes great in itself without the need for any accompaniments. I have used a Kuzhi Paniyaram Pan to make this vada, and hence making it healthy tea time snack too.
Vada's are always a delicacy at every Indian home. Be it simple vada's along with sambar, or be it masala vada's, dahi vada's, or even aloo vada. Serve these Cabbage Onion Vada along with a Chutney of your choice as a tea time snack.
With many of us getting conscious about the food we eat and the lifestyles we lead, we are look at alternative healthier options for the deep fried food. Unfortunately as we all know, that the deep fried food's taste and texture cant be replicated by baking. Over the years of experimenting with baking and frying I have come to a middle path of using less oil. The equipment I use to make vada's, koftas and many appetizers like potato balls, cheese balls, tiny tiki's etc is to use the Kuzhi paniyaram Pan. A pan with 7 holes preferably non stick pans use hardly a quarter teaspoon of oil and helps steaming lentil, rice batters and more.
You may also like other vada recipes, try them at home and enjoy.
Pan Used (USA): Aebleskiver Pan
Pan Used (India): Kuzhi Paniyaram Pan
Note: You could make plain vada's as well incase you want to use them for the dahi vada's. In this case, spoon the vada mixture which has salt into the pan and cook the same way as above. And follow he steps for the dahi vada process.
1 cup whole white urad dal (soaked for 3 hours)
1/2 cup finely chopped cabbage
1/2 cup finely chopped onions
1 teaspoon finely chopped ginger
1 teaspoon chopped green chilles
1/4 finely chopped fresh coriander leaves
Salt to taste
Directions for Cabbage Onion Vada Recipe
To begin making the Cabbage Onion Vada, finely grind the soaked urad dal with salt and adding as little water as possible into a thick smooth vada batter.
Add the chopped cabbage, onions, green chillies and coriander leaves and mix into the ground urad dal paste. Check the salt and spice levels to see if your would like to adjust to suit your taste.
Heat the Kuzhi paniyaram Pan and add a drop of oil to coat the pan; once the pan is well heated scoop the vada batter using a scoop spoon. Cover the pan and allow it to steam .
You will notice the top part of the vada getting cooked. At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crip as well. When you insert the back of the spoon or a knife in the center it should come out clean - this the test to check whether it is hass been cooked. Continue the same process with the remaining vada batter and enjoy the healthy version of the vada's
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