Wash chana dal very well and soak it for 1 hour in enough water. Discard the water and set aside to drain completely in a colander.
2. Heat water in a large pot to clean cabbage. Cut to 4 quarters and remove the core. Dip it in hot water and rest for 5 minutes. Discard the water and wash the cabbage well again in fresh water. Drain them in a colander and shred or chop finely.
Add rest of the chana dal to a blender and just pulse it without adding water, no grinding.
Pulse it only a few times to keep the mixture coarse.
Add the ground mixture to the cabbage along with garam masala and red chili powder. You can also replace garam masala and chili powder by coarsely pounding cloves, cinnamon, red chilies, saunf and cumin.
Mix everything very well. Set this aside for 10 minutes.
Begin to heat oil for frying on a medium heat. After a while you will find the mixture has shrunk at bit and cabbage releases moisture. Add rice flour and mix again.The mixture at this stage should be binding well. If needed you can also add another tbsp of rice flour, this helps to keep the vada crisp. Divide the dough to 10 to 12 balls and flatten them with greased hands. You can do this directly on your palms or on a greased cling wrap or foil. Make sure the patties are not too thick else they will not cook well.
When the oil is hot enough, drop the vada one after the other. In each batch I fried about 3.Keep stirring and fry them until golden on both the sides. Drain them on a kitchen tissue.
Cabbage vada are best served hot with chutney or tea.
- ▢ ¾ cup chana dal / senaga pappu
- ▢ 2 ½ cups cabbage finely chopped
- ▢ 1 tsp ginger paste or ginger garlic paste
- ▢ ¾ to 1 tsp garam masala (you can replace with masala vada spices)
- ▢ ¼ tsp red chili powder
- ▢ 0.5 Handful mint leaves
- ▢ 2 green chilies chopped
- ▢ 2 tbsps rice flour ( use more if needed)
- ▢ Salt as needed
- ▢ 0.5 Handful coriander leaves
3. Add cabbage, salt, ginger or ginger garlic paste, chilies, coriander leaves and ¼ cup soaked chana dal.