T&T– Cabbage Vadai

Tried and Tasted (T&T) is a monthly event of appreciation of other blogs – an opportunity to re-create recipes created by fellow bloggers. I used to do this process long before I even started a blog, but sometimes it is true that the bookmarked recipes get lost in the trails of time. This event is a good effort in making this a methodical process. This month’s T & T is hosted by Lakshmi of Kitchen Chronicles, who is also taking over the event from Zlamushka starting this month. The event was started by Zlamushka of Zlamushka’s Spicy Kitchen. Coincidentally, it is her blog that we are showcasing this month, to honor the mother of the ‘tried and tasted’ event.

After drooling through the pages of her delicious blog, I picked her ‘Cabbage Vadai Fritters’. I slightly modified her recipe to suit my taste and also to accomodate what I had available. But, I followed her very smart suggestion of shallow frying the vadais, very similar to how we would do vegetable cutlets.


1 cup of channa dal, soaked for 45 mins and drained

5 green chillies, chopped

1 tsp fennel seeds

1 tsp asafoetida

1/2 tsp salt

3/4 cup shredded cabbage

1/4 cup chopped spring onion

1/4 cup chopped cilantro

oil to fry


Add the channa dal, green chillies, asafoetida, salt and fennel seeds to the blender and blend to get a coarse paste. Add the chopped spring onion, cilantro and shredded cabbage to the dal mixture.

Heat oil in a pan over medium heat. Make small sized patties out of the dal mixture and fry until golden brown on both sides. Be patient with the vadas, otherwise the insides wont be cooked well. Drain them onto a kitchen towel to get rid of excess oil. Enjoy with a dip of your choice.

Verdict: Crispy and crunchy and was a perfect evening snack. We didn’t even need a dip. You couldn’t tell that these were not deep fried, and to think that you sneaked in a veggie makes you feel less guilty. 🙂

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