Cabbage-coriander vada

cabbage-coriander-vada
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

35 Comments for “Cabbage-coriander vada”

smitha pai

says:

Hi Shilpa,

This konkani cabbage vada is traiditionally deep fried. Other wise it does not have the exact taste. Yours is a heart-friendly version, agreed. But there is a big difference in taste between deep frying this and pan frying it.

Shilpa: Smitha, if you read my intro, this is not the traditional version. But yes, if you like it deep fried, you can go ahead and do that too. I just prefer shallow fried because thats how I have always eaten it :).

Sarah

says:

This looks great. Can I substitute any legume in for toor dal?

The measurements of the rice and toor dal are after cooked, or before?

I don’t have any tamarind extract, but would some tamarind paste work ok?

thanks 🙂

Shilpa: I haven’t tried with any other legume. It may taste different with different legumes. Rice and legumes are not cooked for this. Yes, tamarind paste is ok.

Anu

says:

Wow..looks so real…n m soooooooo hungry looking @ dem…feel like taking one out and put in my mouth…hmmm..yummy…:-)…nice recipe

Vishalakshi

says:

Hi Shilpa,
I have regularly referred to your recipes when in doubt! And trust me, they have never failed 🙂 I just wanted to know if in the above recipe can dhania powder be used? I want to make this right now and i dont have the seeds(although I know the seeds are more aromatic!!).. What do you say? Thanks in advance

Shilpa: Yes, you can use coriander powder.

Deepa

says:

Hub loves cabbage vadas and this version is new and different and shallow frying makes it more easier….so its time for these vadas in my kitchen.

says:

Shilpa:
A beautiful recipe and wonderful pics! I’m salivating!

We generally don’t make any fried foods at home;
But on this trip to india, attended several parties and they all had these cabbage vadas! Yaay!

Thank you for the amazing work that you do!
Arun

Aruna

says:

I tried this for lunch today, a satisfying one. Sheeth, Tomato Saru, vada and beans upkari. It is a bit harder than Dangar, i guess since coconut is not used. Thanks Shilpa for a different recipe.

says:

I just posted vadas – both fried and baked recently at chefinyou. I come here and what do I see – Vadas again! Yum – am so making them

says:

hi
Shilpa
Thanks for this wonderful recipe, you know we make teesryo dangar at home , but i have never made this before so something new to make….

jaya rawat

says:

hi shilpa, have been visiting ur blog whenever time permits,tried out few recipes successfully. thanks for sharing pls keep up the good work.
tried vadas and they turned out really well.thanx

Divya

says:

extremely simple to make and tastes superb! with a dash of tomato chilli sauce.. it made an awesome starter..thanks a ton!.

Anushri

says:

Hi Shilpa,
Tried this for dinner with DaaLi-Sheeth. It came out very well.. Thanks for a different type of Dangar without coconut..

mary

says:

Thanks for the interesting recipe. However, I had major problems with my attempt to make balls of this mixture. I ended up adding one egg plus breadcrumbs before mixture would bind to a reasonable shape for frying. The only thing I believe I would change would be to grate the cabbage perhaps, and definitely add water to the dal mixture. What do you think? I would really appreciate your thoughts on this. I would love to make this work! Usually your recipes turn out wonderful. thanks.

Shilpa: I chop the cabbage very fine and that helps binding the balls. Grating them may totally remove the taste of it

says:

hi shilpa,
This is a yummy recipe of cabbage ambade.In my blog I have posted a easy method
of doing the same pakoda which is my mother inlaws version very fast and easy, no need
to grind. Just have a look.
By the way your website is great I like it a lot
Reeta

says:

This is really a FANTASTIC website…my mother (AAI) cannot surf the internet but I believe this a treat for a person like me who loves cooking and eating. I will be surely informing me my mother about the dishes I read about and share the receipe with her.

GOOD JOB!!!

Jigna Patel Mehta

says:

Hi Shilpa,

I just made cabbage coriander wada, it does taste great, however, problem I faced is I could not get round wadas. I can make rounds, however, they break when I fry them in the pan. I have followed your recipe to the tee and I have not moved them a lot when they were in the pan. Any clue why this would happen?

Thanks in Advance
Jigna

Hemant Naik

says:

I just can’t believe that without garlic, ginger and onion, a snack like this could be so tasty and yet healthy. Hats off to you! This is the snack that I was looking out for a long time and relished immensely as it is not deep fried. Its so easy to make also. I made sandwich and it was also crunchy. Just enjoyed with tomato ketchup. Thank you again.

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