Cabbage Dal Vada

Cabbage Dal Vada : Variation of regular Dal Vada - fried tiffin item with goodness of different types of dals

Quantity : 12 regular sized dal vadas

Ingredients:

Chana dal - 3/4th cup
Urad dal - 1/4th cup
Toor dal - 1/4 th cup
2 cups grated or finely cut cabbage
3/4 green chillies as per spice level
Coriander  - 5/6 strands finely chopped
Curry leaves - 1 whole strand finely chopped
Jeera/cumin seeds - 1 tsp
Haldi - a pinch for color
Hing - a pinch
Grated ginger - a inch (optional)
Peanut oil - for deep frying (can use any other oil too )
Water  3 cups- to soak dal for 2 hrs atleast
Salt to taste

Appliance Needed:
Preeti Mixer
Colander for removing excess soaking water


Procedure:

1. First take all the dals together in a steel vessel and soak in about 3 cups of water for atleast 2 hrs .
2. After 2 hrs of soaking , drain all the water and keep the dal mix in a colander to dry for atleast 5 mins
3. Now grind the dal in mixer . Make sure you do not add any water for grinding . Also , grind into a coarse mixture .
4. Take a steel vessel and to this add the dal mixture , grated/finely chopped cabbage , finely chopped green chillies , coriander , curry leaves , jeera , haldi , hing , ginger (optional )
5. Now mix everything well and keep squeezing so that it forms a firm mixture/dough . Add salt to this and mix everything together .
6 . Heat the peanut oil in a kadai for deep frying .
7 . While oil is getting ready for frying , start making flat vadas by taking small balls of mixture .
8.  Make all  flat vadas and keep them ready to be fried
9 . Check if the oil is hot enough by putting a pinch of mixture into it - if it comes up frying - its ready for the vadas.
10 . Keep a plate/dabba lined with napkin ready before you start frying - this will absorb any excess oil .
11 . Fry the vadas on medium heat to ensure proper cooking and till they get a very good brown color.

Serve hot with either homemade  mint coriander chutney or tamarind dates chutney or just relish them as it is with garam chai !

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