Tamil Nadu Style Dal Masala Vada with Cabbage Recipe
A vegetarian Tamil Nadu recipe with chana dal (bengal gram dal) - soaked for 30 minutes, white urad dal (whole) - soaked for 30 minutes, cabbage (patta gobi/ muttaikose) - finely chopped. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
To begin making the Dal Vada with Cabbage Recipe, finely grind the soaked dals with salt and adding as little water as possible into a thick smooth vada batter
chana dal (bengal gram dal) - soaked for 30 minutes(1 cup)white urad dal (whole) - soaked for 30 minutes(1/2 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)salt - to taste - 2
Add the chopped cabbage, onions, green chillies, coriander leaves, curry leaves, garlic and oats and mix into the ground dal paste
cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)green chilli - chopped(1)onion - chopped(1)instant oats (oatmeal)(1 cup)cloves garlic - chopped(4)sprig curry leaves - chopped(1)sprig coriander (dhania) leaves - chopped(2) - 3
Check the salt and spice levels to see if you would like to adjust to suit your taste
salt - to taste - 4
Heat the Kuzhi paniyaram Pan and add a drop of oil to coat the pan; once the pan is well heated scoop the vada batter using a scoop spoon
- 5
Cover the pan and allow it to cook
- 6
You will notice the top part of the vada getting cooked
- 7
At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crisp as well
- 8
When you insert the back of the spoon or a knife in the center it should come out clean - this the test to check whether it is has been cooked
- 9
Continue the same process with the remaining vada batter and enjoy the healthy version of the vada's
- 10
Serve the Tamil Nadu Style Dal Masala Vada with Cabbage Recipe along with South Indian Coconut Chutney (For Idli's & Dosa's) and Chai or along with Thakkali Sadam Recipe (Spicy Tomato Rice) to create a meal
cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)
Rate this recipe
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Tamil Nadu Style Dal Masala Vada with Cabbage Recipe
A vegetarian Tamil Nadu recipe with chana dal (bengal gram dal) - soaked for 30 minutes, white urad dal (whole) - soaked for 30 minutes, cabbage (patta gobi/ muttaikose) - finely chopped. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
10 steps- 1
To begin making the Dal Vada with Cabbage Recipe, finely grind the soaked dals with salt and adding as little water as possible into a thick smooth vada batter
chana dal (bengal gram dal) - soaked for 30 minutes(1 cup)white urad dal (whole) - soaked for 30 minutes(1/2 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)salt - to taste - 2
Add the chopped cabbage, onions, green chillies, coriander leaves, curry leaves, garlic and oats and mix into the ground dal paste
cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)green chilli - chopped(1)onion - chopped(1)instant oats (oatmeal)(1 cup)cloves garlic - chopped(4)sprig curry leaves - chopped(1)sprig coriander (dhania) leaves - chopped(2) - 3
Check the salt and spice levels to see if you would like to adjust to suit your taste
salt - to taste - 4
Heat the Kuzhi paniyaram Pan and add a drop of oil to coat the pan; once the pan is well heated scoop the vada batter using a scoop spoon
- 5
Cover the pan and allow it to cook
- 6
You will notice the top part of the vada getting cooked
- 7
At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crisp as well
- 8
When you insert the back of the spoon or a knife in the center it should come out clean - this the test to check whether it is has been cooked
- 9
Continue the same process with the remaining vada batter and enjoy the healthy version of the vada's
- 10
Serve the Tamil Nadu Style Dal Masala Vada with Cabbage Recipe along with South Indian Coconut Chutney (For Idli's & Dosa's) and Chai or along with Thakkali Sadam Recipe (Spicy Tomato Rice) to create a meal
cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)
Rate this recipe
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