I have shared a recipe of the instant cabbage vada that my mother always made. This recipe requires soaking of Toovar/ Arhar Dal/ split pigeon peas and rice. No onions are added, so either Asafoetida or grated ginger is added to enhance the taste. This recipe shared by my friend Usha Tukaram comes in handy on days when one avoids onion and garlic.
1/3 rd cup split pigeon peas
2/3 cup raw rice
1/4 th of a coconut grated
2 tbsps chilly powder or 8 dry red chillies
1/2 tsp tamarind paste
2 Inch piece of ginger grated
3 large fistfuls of chopped cabbage
Oil for frying the vadas
Soak the rice and Toovar dal for three hours. Drain and keep aside. Grind the coconut, chilly powder, and tamarind to a smooth paste. Tip in the rice and dal mixture and grind to a semolina like consistency adding little or no water. Remove and tip it into a bowl. In the meantime heat oil in a pan . Now add the grated ginger, salt and finely chopped curry leaves to the ground batter. Mix thoroughly and start frying immediately as it oozes water if it’s allowed to rest. Fry to a golden brown on a medium flame. Drain and serve either as a snack or with a meal.
This proportion makes 25 vadas.
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