Thursday, May 29, 2014

Masal Vada / Cabbage Dhal Vada | Snacks Recipes

When it comes to deep-fried snacks, LO is just like his Dad.. Loves 'em. I made this crunchy crispy vadas for lunch the other day. It was a great combo for the Mysore Rasam (recipe coming soon) I made. I used a combination of chana dhal and split moong dhal and added cabbage in the place of regular onions. 
Inspired from here
Dhal measurements in 160 ml cup; Makes 12 vadas
Chana dhal - 1/2 cup
Moong dhal - 1/2 cup
Dry Red chillies - 2
Fennel seeds - 1 tsp
Asafoetida - 1/2 tsp
Cabbage, chopped fine - 1-1/2 cups (can substitute onions)
Green onions, chopped - a handful (optional)
Coriander leaves, chopped - a handful
Salt - to taste (see notes below)
Oil - for frying

Wash and soak the dhals together for 45 mins to an hour. Drain completely and grind coarsely with red chilli, fennel seeds and asafoetida. Mix with salt, chopped cabbage (or onions), green onions and coriander leaves. Heat oil for deep frying. Make small patties and deep fry until golden brown on the outside and cooked through in the inside.
Add salt just before frying. If not frying immediately after grinding, cover and refrigerate until use.
Linking this up to Vegan Thursdays.


  1. Love to add veggies in masala vadas, cabbage vadas looks simply crispy.

  2. yummy tempting and inviting vadas.

  3. These look really delicious. This is the first time I've seen cabbage in masala vadas and I'm looking forward to trying it :)
    I usually add dill leaves and they add an amazing flavor too.

  4. Mouthwatering and delicious vadas. Pics are also so inviting.

  5. Very tempting vadas! They look nice and crispy.


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