Every cook loves the concept of reusability and creativity, but how about utilizing both at the same time! I had some urad dal batter left from my Dahi bhalle/vada preparation, so thought of making some crispy medu vada’s from it. But then I thought of adding some twist & more flavor to it, thus the outcome Cabbage Vada/Wada.
1 cup of urad dal batter (soak 1/2 cup urad dal overnight & grind it to fine paste)
1/2 cup of Cabbage finely chopped
1 tbsp onion finely chopped (optional)
1 tsp of ginger paste
1 tsp green chili paste
pinch of asafoetida (hing)
pinch of black salt (optional)
2 tbsp of coriander finely chopped
salt & pepper to taste
Oil for deep frying
Mix all the ingredients together to make the Cabbage Vada batter.
Heat oil in a vessel. Take a spoonful of batter in your hand & make a small hole in the center to give it the shape of medu vada & gentle slide it into the hot oil.
Deep fry on medium heat till golden brown. Drain on absorbent paper to soak away the access oil.