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Easy paruppu vadai recipe
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Cabbage Vadai (Crispy Masala Cabbage Vada)

Make crispy masala cabbage vadai with chana dal, cabbage, onion and spices. A crunchy South Indian snack for tea time, parties and festivals.
Course Festival, Side Dish, Snack
Cuisine South-Indian
Keyword Easy cabbage vadai, Easy vegan recipe, How to make paruppu vadai, How to make vadai, No onion Vadai recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 5 servings
Calories 800kcal

Equipment

Ingredients

  • 1 cup chana dal/gram dal/Kadalai paruppu
  • 10 almonds
  • 3-4 round red chilies
  • 1 teaspoon whole coriander seeds
  • 2 sprigs curry leaves
  • ¾ teaspoon salt or to taste
  • 400 ml vegetable oil for deep frying

To add to the ground batter

  • 1 cup chopped cabbage finely chopped
  • handful of coriander leaves finely chopped
  • 1 teaspoon shredded ginger
  • ½ teaspoon hing/asafoetida

Instructions

  • Wash the chana dal well and soak it in plenty of water for about 1 hour. Soak the almonds in the same bowl.
  • Drain the dal and almonds thoroughly, then leave them in a colander for a couple of minutes. The less water left on the dal, the easier it will be to shape the vadai.
  • Add the drained dal and almonds to a mixer jar with the red chillies, curry leaves and salt. Grind to a coarse batter without adding water.
  • The mixture should have some texture. Do not grind it into a smooth paste. If the mixer needs help, add only 1 tablespoon of water and continue grinding. A soft or watery batter will make flat, oily vadai instead of crisp ones.
  • Transfer the ground batter to a wide bowl. Add the chopped cabbage, coriander leaves, ginger and hing.
  • Mix everything well with your hands. The cabbage should be evenly distributed through the batter, and the mixture should be firm enough to shape.
  • Heat oil in a wide, deep pan over medium heat. Take a small portion of batter and flatten it into a thin round patty between your palms.
  • Keep the vadai fairly small and not too thick; thin patties cook evenly and turn much crisper.
  • Gently slide the shaped vadai into the hot oil. Fry in batches, turning once or twice, until both sides are golden brown and crisp. Drain on a paper towel. Serve hot.

Notes

  • You can also finely chopped onions in the batter. I have done previously. 
  • We are not big fan's of fennel and garlic in vadai so i have omitted them, you can add 1 garlic pod and ¼ teaspoon of fennel if you prefer.
  • Any leftover vadai, can be refrigerated and pulse it down to a crumble and make a brilliant paruppu usli the next day. 

Nutrition

Calories: 800kcal | Carbohydrates: 27g | Protein: 7g | Fat: 76g | Saturated Fat: 11g | Polyunsaturated Fat: 43g | Monounsaturated Fat: 17g | Trans Fat: 1g | Sodium: 354mg | Potassium: 134mg | Fiber: 10g | Sugar: 3g | Vitamin A: 302IU | Vitamin C: 60mg | Calcium: 87mg | Iron: 2mg