Cabbage Vada (South Indian Style)
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Dassana's Veg Recipes · by Dassana Amit★ 4.8 (5)

Cabbage Vada (South Indian Style)

NUTRITION · PER SERVING335M COOK
CAL 34%·PRO 27%
CARBS 41G25% OF CAL
10G FIBER0G ADDED0G INTRINSIC22G OTHER9G TOTAL SUGAR
FAT 54G73% OF CAL
4G SAT50G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A crispy deep-fried Indian snack made with lentil and chickpea flour, cabbage, and warm spices. Savory, crunchy, and flavorful. Served as an appetizer or snack.

starterindianbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • ½ cup chana dal ((spilt and husked bengal gram))
  • ½ cup urad dal ((spilt and husked black gram))
  • 4 tablespoons water (or as needed to grind or blend the batter)
  • 2 cups finely chopped cabbage ((purple or green))
  • 1 or 2 green chili (- chopped or ½ to 1 teaspoon chopped green chillies)
  • 1 inch ginger (- finely chopped or grated)
  • 1 tablespoon chopped coriander leaves (- optional)
  • 1 tablespoon chopped curry leaves (- optional)
  • ½ teaspoon fennel seeds ((saunf))
  • ½ teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • 1 pinch asafoetida ((hing))
  • salt (as required)
  • oil (for deep frying, as required)
PREP
10M
SODIUM
404MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.