Cabbage Vada

This is one of my favorite types of Vada/ fritter and is pure bliss when had with rice and Sambar or Rasam. For those of you who are not big fans of cabbage, this dish will change your very perspective of this vegetable!



Cabbage, chopped – 3 cups
Roasted channa dal – 1.5 cups
Onion, finely chopped – 1 cup
Green chillies, finely chopped – 3
Coriander leaves, finely chopped – 3 tbsp
Poppy seeds/ Khus-khus – 2 tsp 
Cinnamon – 1/2 inch piece
Clove – 2
Ginger, crushed – 1 tsp
Garlic, crushed – 2 tsp
Salt – to taste
Oil – for frying

Yield: 15 vadas


  • Boil the cabbage with salt until three-fourth done. Drain and set aside
  • Grind the roasted channa dal, cinnamon, clove, ginger and garlic into a fine powder
  • Add the boiled cabbage and pulse a couple of times until well-mixed
  • Transfer to a bowl and add onion, green chillies, corainder leaves, poppy seeds and required amount of salt. Mix well
  • Heat oil in a wok. Drop a small piece of the mixture and if it rises to the top immediately, then the oil has reached the right temperature
  • Make small patties from the mixture and fry them until golden brown
  • Serve as a side dish for rice or just by themselves as a snack

Note: Do not add water to the vada mixture. The moisture in the cabbage is just enough to form a nice dough. For the same reason, do not use ginger-garlic paste as this might vary the consistency of the mixture. See below pictures for consistency.









Tip: Just before deep frying, add a couple teaspoons of ghee to the mixture. This prevents the oil from frothing or changing color. This holds good for any type of vada.

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