Monday, June 11, 2007

Cabbage Vadai

Vadai(s) are one of the favorite snack items in the South India. Vadai with Payasam (sweet pudding), vadai with tea or coffee, vadai with Coconut chutney and sambar and various other combinations are available in the market.


For Batter:
White Urad dal: 2 cups (soak it and grind it adding very less water at intervals. It should be a thick paste)
Onion: 1 (sliced very thin)
Chilli: 4 (Cut into small pieces)
Ginger: 1 inch (chopped finely)
Cabbage: 1 cup (finely chopped)
Salt: 1 tbsp

For frying:
Cooking Oil: 2 cups


Soak urad dal for 2 hours and then wash it well. Grind it to fine paste adding very little water at constant intervals. The batter should be of thick consistency. Blend onion, chili, ginger and salt with the batter. Remove it to a container. Add Cabbage and mix it well. Once the batter is ready, make it into a small balls of a bigger gooseberry size.

Heat oil in a tawa and fatten these balls on a greased plastic sheat. Add one after the other into the oil for deep frying. Fry it till the balls become brown. The vadais would have got cooked by this time. Remove it to kitchen tissue and allow it to absorb extra oil. Now the Vadai is ready.

You can have it raw without any accompaniments. You can have it with coconut chutney. You can have it with Sambar.

Try it and write it to me!

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