Cabbage Vada (No onion – Garlic Recipe)

Cabbage vada /Muttaikose vadai basically a paruppu vadai usually made with a combo of toor dal and channa dal. This is a no onion garlic recipe and it is perfect for Poojas(neivedhyam). Instead of this combo you can also try making the same with Mutter dal too. I have also made cabbage vada using medhu vada batter. That also tastes equally good. I made this vada for Bhogi and guest who came for lunch on that day and they all enjoyed it. It was super crispy around the edges and crumbly inside. Cabbage does tastes like a onion. As I made this festive, I didnt add any masala items to it! If you are planning to make this on normal days then you can also add fennel seeds,garlic and onions for extra zing. Believe without any of these this vada tastes the best. Out of the world!! Here goes the super delicious and simple recipe:

Preparation time – 10mins / Soaking time – 2 hours / Cooking time -20mins / Yields – 16 vadas

Channa dal – 1/2 cup
Toor dal – 1/4 tbsp
Cabbage – 1/2 cup (Thinly Chopped)
Red chillies – 8
Kashmiri Chillies – 4(optional)
Ginger – 1tbsp (Grated)
Curry leaves – a sprig
Corainder leaves – 3tbsp
Asafoetida – 1/2tsp
Salt – as per your taste
Oil – for deep frying

1. Wash and soak the channa dal and toor dal couple of times and soak them in enough water for 2hours. I soaked the chillies along with the dal so it will be easy for grinding.

2. After 2 hours, drain the water completely and grind them into coarse paste. Do not add water while grinding. Transfer this to a wide bowl.
3. To the ground paste, add in finely chopped cabbage, curry leaves, corainder leaves,salt,asafoetida and grated ginger. Mix them all well.

4. Heat oil in a kadai and when it is hot enough, take a lemon size portion of the dough and make them into patties. Transfer this to hot oil and fry these in medium flame. Stir them frequently for even coloring.

5. When they are golden brown, drain the oil completely and place the in a kitchen tissue. Repeat the same with the rest of the dough.


Cabbage vada is ready to serve.. Serve hot with Tomato ketchup, Green chutney or as a side dish. Perfect tea time snack with a hot cup of filter coffee or Tea.

1. Do not over crowd the vadas in the oil then the temperature of the oil will come down and drink a lot of oil. Always fry the vadas in medium flame.
2. Cabbage can be replaced with beetroot,carrot or even red radish. I have chopped the cabbage into thin slices.. If you wish then you can chop them finely.
3. Fennel seeds can also be added. Since I made them for Neivedhyam I didnt add any masala. Likewise,mint leaves can also be added.
4. Adjust the red chillies as according to your taste.


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