Ingredients with Measurements:
- 2 cups shredded cabbage
- 1 cup gram flour (besan)
- 1/4 cup rice flour
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped onion
- 1/4 cup chopped green chilies
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Oil for deep frying
Special Equipment Needed:
- Deep frying pan
- Mixing bowl
- Slotted spoon
Step-by-Step Instructions:
1. In a mixing bowl, combine shredded cabbage, gram flour, rice flour, coriander leaves, onion, green chilies, ginger paste, garlic paste, cumin seeds, salt, turmeric powder, and red chili powder.
2. Mix well to form a thick batter. Add water if needed to adjust the consistency.
3. Heat oil in a deep frying pan over medium heat.
4. Take a small portion of the batter and shape it into a ball. Flatten it slightly to form a vada.
5. Gently drop the vada into the hot oil and fry until golden brown on both sides.
6. Remove the vada from the oil using a slotted spoon and place it on a paper towel to remove excess oil.
7. Repeat the process with the remaining batter.
8. Serve hot with chutney or sauce of your choice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- Makes 12-15 vadas
Nutritional information:
- Calories: 120 per vada
- Fat: 8g
- Carbohydrates: 10g
- Protein: 3g
Substitutions for ingredients:
- Shredded cabbage can be substituted with grated carrots or beetroot.
- Gram flour can be substituted with all-purpose flour or wheat flour.
Variations:
- Add grated coconut or chopped nuts for a crunchy texture.
- Add spices like garam masala or coriander powder for extra flavor.
Tips and Tricks:
- Make sure the oil is hot enough before frying the vadas to prevent them from breaking apart.
- Do not overcrowd the pan while frying the vadas.
- If the batter is too thin, add more gram flour to adjust the consistency.
Storage Instructions:
- Cabbage vadas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat the vadas in a preheated oven at 350°F for 5-7 minutes or in a microwave for 1-2 minutes.
Presentation Ideas:
- Serve the vadas on a platter with a side of chutney or sauce.
Garnishes:
- Garnish with chopped coriander leaves or grated coconut.
Pairings:
- Serve with mint chutney or tamarind chutney.
Suggested Side Dishes:
- Serve with a side of steamed rice or naan bread.
Troubleshooting Advice:
- If the vadas are breaking apart while frying, add more gram flour to the batter to thicken it.
Food Safety Advice:
- Make sure the oil is hot enough before frying the vadas to prevent bacterial growth.
Food History:
- Cabbage vada is a popular snack in South India.
Flavor Profiles:
- Spicy, savory, and crunchy.
Serving Suggestions:
- Serve as a snack or appetizer.
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Region: Indian