Cabbage vadas can be served with green chutney or tomato sauce or coconut chutney or sambar or rasam. A cup of tea along with them will also be fine.

How to make cabbage vada

rinse & soak the urad dal and chana dal in enough water overnight or for at least 4-5 hours. Then drain the urad dal.

Add the uraddal in the grinder jar along with black pepper, fennel, cumin and asafoetida. You can also add these spices whole to the batter, instead of grinding them.

Add less water (i added about 4 tbsp of water) and grind to a smooth fluffy batter. Keep aside.

Chop cabbage, ginger, green chilies and coriander.

Add the cabbage, coriander leaves, curry leaves (optional), ginger, green chilies

Mix everything very well and keep aside. to the vada batter. Also add salt.

Frying cabbage vada

heat oil in a kadai. Drop spoonfuls of the batter in medium hot oil

When one side is partly cooked and pale golden, turn over and continue frying.

Fry till golden brown and crisp.

Drain them on paper towels to remove excess oil.

Serve cabbage vada Hot or warm with mint chutney or coconut chutney or sambar and rasam.