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Cabbage vadai with mixed dal/ Cabbage vadai with black gram and bengal gram / Paruppu vadai with cabbage / muttaikosu vadai with karuppu ulunthu and kadalai paruppu

Written by: 7aumsuvai
Cabbage vadai is a healthy and tasty deep fried snack prepared with ground lentils and cabbage along with other spices. You may also make pakoda with the same dal mixture, it was very tasty and crispy.


Ingredients:
Yields around 12-15
  • 1/2 cup – Kadalai paruppu / Bengal gram / chana dal
  • 1/2 cup – Karuppu ulunthu with skin/ Black gram with skin (broken)/ urad dal
  • 1 to 2 cup – Cabbage (finely chopped)
  • 1 to 2 no’s – Green chillies (chopped)
  • 1 tsp – Ginger garlic crushed
  • 1/4 tsp – Cumin seeds
  • 1/4 tsp – Fennel seeds
  • 1 tbsp – Mint leaves / Pudina (Chopped)
  • 1 tbsp – Coriander leaves (Chopped)
  • 1 tbsp – Curry leaves (Chopped)
  • 1/8 tsp – Asafoetida
  • Salt to taste
  • Oil for deep frying

 Preparation method:
  1. Wash and soak the ulunthu and kadalai paruppu each separately for 4 to 5 hours or overnight. Drain the water completely from the lentils. Keep handful of bengal gram / kadalai paruppu aside to use it later.
  2. Grind black gram / karuppu ulunthu first until they are 1/2 broken without adding any water. Followed by bengal gram / kadalai paruppu, cumin seeds, fennel seeds and salt as needed, grind it coarsely.
  3. Take a wide bowl, reserved bengal gram, add ground items,cabbage,green chilies,ginger garlic crushed, asafoetida,curry leaves, mint leaves and coriander leaves along with required salt and mix everything well to form a thick dough.
  4. Heat oil in a frying pan, make small balls out of the dough and press it in the center. Deep fry in the oil until golden brown. Serve hot with any chutney.


 Notes:
  • Do not over grind the dals as it will affect the texture and taste.
  • You may increase or decrease the amount of green chillies as per your spice level.
  • Do not remove skin from black gram / karuppu ulunthu as it is good for your health.
  • You can also make pakoda with the same dal mixture, it was tasting awesome.

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