Cabbage Vadas

Tarla.Dalal's picture

Jul. 15, 2019

You will love these mouth-watering deep-fried vadas of crushed lentils and chopped cabbage, supported by a gentle combination of carrots, green chillies and coriander. Cabbage vadas will make a wonderful after-school snack for kids or a tea-time treat for elders.


Chana dal 1 Cup (16 tbs) (split Bengal gram)
Green chillies 6 (roughly chopped)
Finely chopped cabbage 1 Cup (16 tbs)
Finely chopped carrots 1/2 Cup (8 tbs)
Finely chopped onions 1/4 Cup (4 tbs)
Finely chopped coriander 1/4 Cup (4 tbs) (dhania)
Besan 1/4 Cup (4 tbs) (Bengal gram flour)
Salt To Taste
Oil 2 Cup (32 tbs) (For deep frying)
Green chillies 1/2 Cup (8 tbs)



1. Soak the chana dal overnight.


2. Next day, drain and keep ½ cup of the chana dal aside.

3. Combine the remaining chana dal with green chillies and blend in a mixer to a coarse mixture without adding water.

4. Transfer the mixture into a bowl, add all the remaining ingredients (including the remaining ½ cup of chana dal) and mix well.

5. Divide the mixture into 20 equal portions and shape each portion into a 50 mm. (2”) diameter thick, lightly flattened round vada.

6. Heat the oil in a kadhai and deep-fry 3 to 4 vadas at a time on a medium flame, till they turn golden brown in colour from both the sides. Drain on absorbent paper.


7. Serve immediately with green chutney.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4