I used to make masala vadai using chana dal( Bengal gram/ kadalai paruppu). Once, I read in a magazine that masala vadai made with matar dal are more crispy and yummy, just like what is sold in the tea shops.
So, I tried with matar dal. The first time I made this vadai, I was so excited as it came out super crispy and yummy. From that time, I always use matar dal to make masala vadai and it has always been a hit with everyone.
Generally, I add chopped onions to make masala vadai. But when I make during festival days, I use cabbage or carrots or mixed vegetables to make masala vadai as we don’t use onions during festival days.
Of all the vegetables, cabbage is the best substitute for onions. Presenting to you all my fool proof recipe for cabbage masala vadai:)
Matar Dal ( Pattani paruppu) – 1 cup
Fennel seeds( saunf/ sombu)- 1 tsp
Red chillies – 4-5
Hing ( asafoetida/ perungayam) – 1/4th tsp
Chopped cabbage – 1+1/2 cups
Chopped curry leaves – 2 tbsps
Chopped coriander leaves – 2 tbsps
Salt to taste
Oil for deep frying
Wash and soak matar dal for 2 hours. Drain the water completely.
Add fennel seeds, hing, red chillies and salt to taste to the drained dal. Grind this to a coarse batter. Add very little water while grinding.
It is very important to have a coarse batter to make crispy vadai.
To the batter, add the cabbage, curry leaves and coriander leaves and mix very well.
Check for the seasonings.
Heat oil for deep frying. Take a small portion of the batter, shape into vadai and deep fry till it turns golden brown and crisp on both sides.
Remove and drain the excess oil. Similarly make vadai with the remaining batter.
Serve the vadais hot with ketchup 🙂
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