Tamil Nadu Style Dal Masala Vada with Cabbage Recipe
A crispy and nutritious snack that hails from the southern part of India, the Tamil Nadu Style Dal Masala Vada with Cabbage is an exciting variation of the traditional vada. This delightful fritter is made with a mix of dal (lentils), cabbage, and other vegetables, creating a perfect balance of flavors and textures. The addition of oats lends a subtle crunch, making it a unique and healthy version of the classic dish. Ideal as an evening snack or appetizer, this recipe will definitely bring a touch of southern charm to your table.
Ingredients:
Here’s everything you’ll need to prepare this healthy and crispy vada:
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup (soaked for 30 minutes) |
| White Urad dal (Whole) | 1/2 cup (soaked for 30 minutes) |
| Cabbage (Patta Gobi/ Muttaikose) | 1 cup (finely chopped) |
| Green chili | 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 tsp (pounded) |
| Salt | To taste |
| Coriander leaves (Dhania) | 2 sprigs (chopped) |
Preparation Time:
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 45 minutes | 30 minutes | 75 minutes | 4 |
Cuisine:
- Cuisine: Tamil Nadu (South Indian)
- Course: Snack
- Diet: Vegetarian
Instructions:
To prepare the Tamil Nadu Style Dal Masala Vada with Cabbage, follow these simple steps:
- Grind the Soaked Dal:
- Begin by finely grinding the soaked Chana dal and Urad dal together with a pinch of salt. Add as little water as possible to ensure the batter is thick and smooth. You want a texture that is firm enough to hold the vadas together while cooking.
- Prepare the Vegetables:
- Add the finely chopped cabbage, onion, green chilies, grated carrot, and chopped garlic to the dal paste. Mix thoroughly to ensure that the vegetables are evenly distributed throughout the batter.
- Add the Oats and Seasonings:
- Mix in the instant oats, curry leaves, fennel seeds, and chopped coriander leaves. Taste the batter and adjust the salt or spice levels as needed. The oats will add an interesting texture, giving the vadas a light crunch.
- Heat the Kuzhi Paniyaram Pan:
- Heat a Kuzhi paniyaram (or appe) pan on medium heat and add a small drop of oil to coat the bottom of each indentation.
- Cook the Vadas:
- Once the pan is heated, scoop the vada batter into each indentation using a spoon. Cover the pan and allow the vadas to cook for a few minutes. You will notice the top part of the vada starting to firm up.
- Flip and Crisp:
- When the top of the vada begins to cook, add a little more oil around the edges, then use a small flat spoon to gently flip each vada. This will help them cook evenly and crisp up on both sides.
- Check for Doneness:
- To test if the vadas are fully cooked, insert the back of a spoon or a knife into the center of one. If it comes out clean, the vadas are ready. Continue the same process with the remaining batter.
- Serve:
- Once all the vadas are crispy and golden brown, serve them hot alongside South Indian Coconut Chutney (perfect for Idlis and Dosas) or Thakkali Sadam (Spicy Tomato Rice) for a complete meal. You can also enjoy them with a hot cup of Chai.
Tips:
- Consistency: The key to great vadas is the consistency of the batter. It should be thick enough to hold its shape when scooped, but not too dry. Add water little by little while grinding if necessary.
- Cooking in a Regular Pan: If you don’t have a Kuzhi paniyaram pan, you can also shallow fry the vadas in a regular frying pan. Just make sure to cook them on low heat so they cook thoroughly without burning.
- Variations: You can also add other vegetables like spinach, peas, or bell peppers to this vada to further enhance the flavor and nutrition.
Enjoy your homemade Tamil Nadu Style Dal Masala Vada with Cabbage—a crispy, hearty snack that’s packed with flavor and nutrition!
