Aayi’s Recipes Konkan/Konkani food blog, Indian culinary treasures

This is a combination of two versions of cabbage vada – Aayi’s version and Dangar. I have grown up eating aayi’s cabbage vada and it is one of my all time sides. I created this version few days ago, with slight modifications. Though they are little harder than Aayi’s version, they taste great.

Ingredients:
1/2 cup finely chopped cabbage
3 tbl spn chopped coriander leaves
4 red chillies
1/4 tea spn tamarind extract
1/2 tea spn coriander seeds
Oil
A pinch asafoetida
1/4 cup toor dal
1 tbl spn rice
Salt

Method:
Soak dal and rice in water for about 30mins.
Heat oil, add asafoetida, coriander seeds. Grind them along with dal, rice, tamarind, chillies and salt. Add very little water if required (The paste should be of thick chutney consistency).
Mix the paste with cabbage and coriander leaves.
Heat tava and spread some oil. Make small balls from the mixture, slightly flatten them. Shallow fry on a medium flame till they are done. Serve hot.

Serves : 2
Preparation time : 30mins