Recipe source: My Gandhi chithi
Ingredients:
(For 18 medium size vadai)Urid dhal (black gram lentil) - 1 cup
rice flour - 2 tbsp
corn Oil (for deep frying) - 200 ml
Cabbage (finely chopped) - 1 cup
green chilly - 4 (finely chopped)
ginger - 2 inch
cumin - 1 tsp
whole black pepper - 1 tbsp
curry leaf - 1 sprig
Method:
Wash the urid dhal thrice. Soak the urid dhal in cold water for 2 or 3 hours. (I suggest soaking it inside refrigerator, which makes the vadai to absorb less oil).Grind it to a fine paste with salt and pepper. If needed add 1 or 2 tbsp water.
Take the batter in a mixing bowl. Taste and adjust the salt now.
Finely shred / chop the cabbage. Finely chop ginger, chillies too.
Mix the finely chopped cabbage, green chilly, curry leaf , cumin , rice flour with the batter.
Heat the oil in a wok. Wait till it reaches the hottest point. Reduce the flame to medium.
Wet a plastic sheet or banana leaf (small square). Take a small ball of batter , place it on the sheet, gently flatten it and make a small hole at the center.
Deep fry the vadai in medium to low heat till it gets the golden red color.
Drain the oil , take out and place on kitchen towel / multi holed basin to drain excess oil.
Cabbage vadai is ready!
Serving suggestions;
Serve with coconut chutney or tomato ketchup along with hot coffee or tea in the evening.Also makes a good side dish with Idly, Venn pongal, sarkarai pongal etc.
