Tamil Nadu Style Dal Masala Vada with Cabbage Recipe

A mouthwatering snack that is made with dals and vegetable and fried in a Kuzhi Paniyaram pan.

Archana's Kitchen
Tamil Nadu Style Dal Masala Vada with Cabbage Recipe
1922 ratings.

Tamil Nadu Style Dal Masala Vada with Cabbage Recipe is must try recipe for a mouthwatering snack.  The vada is made from a combination of urad dal and channa dal. The dals are soaked in water for some time so that it becomes soft and can be ground into a batter. To this mixture we can also add oats and vegetables to make it a rich filled snack.  The vada is then shallow fried in a kuzhi paniyaram pan. So the vada will turn out to crispy and healthy as well.

By adding Cabbage to your vada the nutritional value will be increased and it is a great way to add some leftover vegetable into the vada.

Serve the Tamil Nadu Style Dal Masala Vada with Cabbage Recipe along with South Indian Coconut Chutney (For Idli's & Dosa's) and Chai or along with Thakkali Sadam Recipe (Spicy Tomato Rice) to create a meal. 

If you are looking for more Vada Recipes here are some : 

  1. Cabbage Onion Vada Recipe
  2. Aama Vadai (Masala Paruppu Vadai) Recipe - Spiced Fried Lentil Fritters
  3. Medu Vada Recipe in Sambar (Non Fried Fritters in Tangy Lentil Curry)

Cuisine: Tamil Nadu
Course: Snack
Diet: Vegetarian
Prep in

45 M

Cooks in

30 M

Total in

75 M


4 Servings


  • 1 cup Chana dal (Bengal Gram Dal) , soaked for 30 minutes
  • 1/2 cup White Urad Dal (Whole) , soaked for 30 minutes
  • 1 cup Cabbage (Patta Gobi/ Muttaikose) , finely chopped
  • 1 Green Chilli , chopped
  • 1 Onion , chopped 
  • 1 Carrot (Gajjar) , grated
  • 1 cup Instant Oats (Oatmeal)
  • 4 cloves Garlic , chopped
  • 1 sprig Curry leaves , chopped
  • 1 teaspoon Fennel seeds (Saunf) , pound
  • Salt , to taste 
  • 2 sprig Coriander (Dhania) Leaves , chopped

How to make Tamil Nadu Style Dal Masala Vada with Cabbage Recipe

  1. To begin making the Dal Vada with Cabbage Recipe, finely grind the soaked dals with salt and adding as little water as possible into a thick smooth vada batter.

  2. Add the chopped cabbage, onions, green chillies, coriander leaves, curry leaves, garlic and oats and mix into the ground dal paste. Check the salt and spice levels to see if you would like to adjust to suit your taste.

  3. 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 cook.

  4. 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 crisp as well.

  5. 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 has been cooked. Continue the same process with the remaining vada batter and enjoy the healthy version of the vada's.

  6. Serve the Tamil Nadu Style Dal Masala Vada with Cabbage Recipe along with South Indian Coconut Chutney (For Idli's & Dosa's) and Chai or along with Thakkali Sadam Recipe (Spicy Tomato Rice) to create a meal.