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You will love these mouth-watering deep-fried vadas of crushed lentils and chopped cabbage, supported by a gentle combination of carrots, green chillies and coriander. Cabbage vadas will make a wonderful after-school snack for kids or a tea-time treat for elders.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.
Makes 20 vadas.
1 cup chana dal (split Bengal gram)
6 green chillies, roughly chopped
1 cup finely chopped cabbage
½ cup finely chopped carrots
¼ cup finely chopped onions
¼ cup finely chopped coriander (dhania)
¼ cup besan (Bengal gram flour)
Salt to taste
Oil for deep-frying
1. Soak the chana dal overnight.
2. Next day, drain and keep ½ cup of the chana dal aside.
3. Combine the remaining chana dal with green chillies and blend in a mixer to a coarse mixture without adding water.
4. Transfer the mixture into a bowl, add all the remaining ingredients (including the remaining ½ cup of chana dal) and mix well.
5. Divide the mixture into 20 equal portions and shape each portion into a 50 mm. (2”) diameter thick, lightly flattened round vada.
6. Heat the oil in a kadhai and deep-fry 3 to 4 vadas at a time on a medium flame, till they turn golden brown in colour from both the sides. Drain on absorbent paper.
Serve immediately with green chutney.
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