Crispy Tamil Nadu Dal Masala Vada with Cabbage and Oats

Tamil Nadu Style Dal Masala Vada with Cabbage Recipe

Introduction

Tamil Nadu Style Dal Masala Vada with Cabbage is an authentic, delicious, and healthy snack hailing from the southern part of India. This mouthwatering dish is made by combining two main types of dal — urad dal (whole) and chana dal (Bengal gram). The dals are soaked to soften them before grinding into a thick, smooth batter. In addition to the dals, a medley of vegetables and instant oats are added to make this snack even more flavorful and nutritious. What makes this recipe even more special is the method of preparation; the vadas are shallow fried in a kuzhi paniyaram pan, ensuring that they turn out crispy, golden, and lighter compared to traditional deep-fried vadas.

Perfect as a tea-time snack, appetizer, or a side dish, this Dal Masala Vada with Cabbage offers a flavorful blend of spices, vegetables, and dals, giving it an irresistible taste and crunch. It’s a great way to enjoy a filling yet healthy vegetarian snack, and it can be paired with chutneys or rice dishes to create a well-rounded meal. Read on for a step-by-step guide to prepare this savory treat.

Ingredients

Ingredient	Quantity
Chana Dal (Bengal Gram Dal)	1 cup, soaked for 30 minutes
White Urad Dal (Whole)	½ cup, soaked for 30 minutes
Cabbage (Patta Gobi/Muttaikose)	1 cup, finely chopped
Green Chilli	1, chopped
Onion	1, chopped
Carrot (Gajjar)	1, grated
Instant Oats (Oatmeal)	1 cup
Garlic	4 cloves, chopped
Curry Leaves	1 sprig, chopped
Fennel Seeds (Saunf)	1 teaspoon, pounded
Salt	To taste
Coriander (Dhania) Leaves	2 sprigs, chopped

Preparation Time

Soaking Time for Dals: 30 minutes
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

Instructions

Soak and Prepare Dals: Begin by soaking the chana dal and white urad dal in water for 30 minutes. This softens them, making them easier to grind. Once the soaking time is over, drain the dals well.
Grind the Dal Mixture: In a grinder, add the soaked dals along with a pinch of salt. Grind them into a thick, smooth batter. Be careful not to add too much water — the batter should be firm and not runny.
Mix the Vegetables and Oats: To the ground dal batter, add the finely chopped cabbage, grated carrot, chopped onions, garlic, green chillies, coriander leaves, curry leaves, fennel seeds, and oats. Mix everything together well to form a uniform batter.
Check the Seasoning: Taste the batter and adjust the salt or spices as per your preference. You can add extra green chillies for heat or a bit more salt to balance the flavors.
Heat the Kuzhi Paniyaram Pan: Place a kuzhi paniyaram pan (a type of pan with round molds) on medium heat. Once heated, lightly grease each mold with a drop of oil.
Shape the Vadas: Using a spoon or scoop, gently place a spoonful of the vada batter into each mold. Cover the pan and allow the vadas to cook for a few minutes.
Flip and Cook Evenly: As the top of the vada firms up, use a small flat spoon to carefully flip each vada. Add a few more drops of oil around the vadas for a crispy, golden finish. Let them cook on the other side until they turn crispy and brown.
Test for Doneness: To check if the vadas are cooked, insert the back of a spoon or a knife into the center of a vada. If it comes out clean, the vada is ready. Continue the process until all the batter is used.
Serve: Serve the Tamil Nadu Style Dal Masala Vada with Cabbage hot, along with a side of South Indian coconut chutney, Thakkali Sadam (Spicy Tomato Rice), or a hot cup of chai for a complete meal or snack experience.

Allergen Information

This recipe contains the following allergens:

Legumes (Dal): Both urad dal and chana dal are legumes and may cause reactions in people with legume allergies.
Oats: Oats are gluten-free, but those with gluten sensitivities should ensure that the oats used are certified gluten-free.

It is advisable to check all ingredients for potential allergens and adapt the recipe to accommodate individual dietary needs.

Dietary Preferences

Vegetarian: This recipe is entirely plant-based, making it suitable for vegetarians.
Gluten-Free: The recipe uses gluten-free oats, making it suitable for those following a gluten-free diet (provided that certified gluten-free oats are used).
Low in Fat: Since the vadas are shallow fried using minimal oil, this version of vada is lighter compared to traditional deep-fried versions.

Tips & Advice

Batter Consistency: The consistency of the batter is crucial. It should be thick enough to hold its shape but soft enough to cook through. If the batter is too dry, add a small amount of water. However, avoid making it too watery, as this can affect the texture.
Vegetable Variations: Feel free to experiment by adding different vegetables like spinach, peas, or even finely chopped beans for variation.
Shallow Frying: Using a kuzhi paniyaram pan helps achieve a healthier, lighter version of the traditionally deep-fried vada. If you don’t have a kuzhi paniyaram pan, you can also shallow fry the vadas in a regular pan, flipping them carefully to ensure even cooking.

Conclusion

The Tamil Nadu Style Dal Masala Vada with Cabbage recipe is a fantastic way to enjoy a crispy, flavorful snack that is not only filling but also nutritious. The combination of urad dal and chana dal, paired with vegetables and oats, makes this snack rich in proteins and fiber. Cooking it in a kuzhi paniyaram pan instead of deep frying keeps it healthier while still achieving that irresistible crispiness.

Serve this delightful treat alongside a refreshing coconut chutney or a steaming bowl of tomato rice to make it an even more satisfying meal. Whether enjoyed as a snack with chai or as part of a hearty meal, this recipe is sure to please your taste buds while providing a healthy alternative to traditional fried snacks.