Traditionally "Vada Sambar" vada is typically fried plain with some whole pepper corns or green chillies. But this recipe uses finely chopped cabbage and onions which simply exemplifies the taste of the vada.

Makes: 20 vada’s
Cooking Time: 20 minutes
Preparation Time: 3 hrs for soaking and 15 minutes for other preparations

Ingredients

• 1 cup whole white urad dal (soaked for 3 hours)
• ½ cup finely chopped cabbage
• ½ cup finely chopped onions
• 1 teaspoon finely chopped ginger
• 1 teaspoon chopped green chilles
• ¼ finely chopped fresh coriander leaves
• Salt to taste

Method

Finely grind the soaked urad dal with salt and adding as little water as possible into a thick smooth paste.

Add the chopped cabbage, onions, green chillies and coriander leaves and mix into the ground urad dal paste.

Heat oil in a wok/frying pan for deep frying the dal mixture; once the oil is well heated scoop the dal mixture using a scoop spoon and add it to the hot oil. You could fry 3 - 4 at a time depending on the size of your frying pan.

Fry the mixture until dark golden brown n medium high heat and drain on paper towels.

Serve hot with tomato ketchup or with coconut chutney.