Friday, March 25, 2011

Cabbage vadai

      I made cabbage vadai for Holi party as an appetizer. My friend does not eat onion or garlic. So I have to find the substitute for onion. I was surprised that the cabbage ended up as a great substitute for onion. This can be a good idea for pooja days when we avoid onions. 


1 cup of Bengal gram(channa dhal)
1/2 tbsp of rice flour
4 green chilies
1 inch grated ginger
1 small cup of cabbage 
1 teaspoon cumin seeds
1 sprig of curry leaves
2 tbsp of chopped coriander
salt as required
Oil for deep frying


1.Soak channa dhal in water for 2 hours. Filter the water and grind little coarsely. (Do not add any additional water). 
2.Finely chop the cabbage,green chilies, ginger, curry leaves and coriander leaves and add them to the ground dhal. Add cumin seeds, rice flour and salt to the ground mixture. Mix well.
3.Make a small patty and put in the preheated oil. Once the patty turns golden  brown, cabbage vadai is ready. Serve with chutney.

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