Vada - Cabbage Vada

Ingredients:

• 1/2 cabbage of small size
• shredded coconut 2 to 3 tbsp
• Toor Daal 3/4 cup
• Long Grain raw Rice 3/4 cup
• 2 tbsp --Red Chilliy Powder or 10 to 12 dry red chillies
• A pinch of Hing
• Salt to taste
• Oil for deep frying

Method:

• Soak rice & toor daal in water for a couple of hours, wash, rinse and grind coarsely.
• Grind shredded coconut, dry red chillies or chilli powder adding a little water.
• Add this with the ground flour.
• The dough should be like vada dough.
• Add salt and hing to this dough.
• Wash cabbage and cut into small thin pieces or thin shredder to shred it.
• Mix shredded cabbage to the vada dough and keep it for 15 minutes.
• Heat up oil in a kadai and take mixture of the dough in your right hand make it like vada.
• Fry them until they turn dark red and remove and serve either very hot or semi hot or cold.

Notes:

• Leftovers can be kept in the fridge and served later heating.
• These taste very good as snacks or as a fried side dish at luch or dinner.
• Also cabbage can be substituted by onion, spinach, methi leaves, cauliflower etc.
• Cabbage and onion combination is also good. These are the vegetables I have tried so far.
• The basic dough preparation is same except you can
• choose whatever vegetable you like.

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