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Saturday, March 14, 2015

Cabbage Vada

3/4 - 1 cup Cabbage Dosa Batter
1/2 medium sized Cabbage(3.5 cups of chopped Cabbage)
1 medium sized Potato
2 medium sized Onion
2 Green Chillies
5 - 6 strands of Coriander leaves
2 strands of Curry leaves
1/2 cup Rice flour
2 tsp Gram Flour / Besan Flour / Kadle Hudi
2 tsp Corn flour
1/4 tsp Asafoetida powder
1/2 tsp Chilly powder
Salt to taste

Prepare the dosa batter as specified in Cabbage Khara Dosa recipe. Cook the potato in a pressure cooker by adding sufficient amount of water(2-3 whistles). Once the pressure goes off, remove the outer cover of cooked potato and mash it as shown in the picture below. Chop cabbage, onion, curry leaves, coriander leaves and green chillies into small pieces as shown in the picture below.

Put dosa batter, rice flour, gram flour, corn flour, asafoetida powder, salt, chilly powder and little amount of water in a vessel and mix well.

Add chopped ingredients, mashed potato and mix well.

Take one plastic sheet/banana leaf. Make lemon sized balls from the mixture and pat them on plastic sheet/banana leaf as shown in the picture below. (Or directly pat it on hand and put it to hot oil.)

Keep oil in a thick bottomed vessel and heat. Put patted Vada in oil and deep fry until they turn golden in colour.

Serve hot along with any chutney or tomato ketchup.