Cabbage Vada | Cabbage Vadai | Cabbage Dal Vada

June 2, 2020 CabbageSnacks / Starters  No comments

Cabbage Vada is a simple yet tasty tea time snack. Stays crispy even after it cools down. All u need to plan ahead is the soaking time of chana dal. Other than that this can be made in less than 30 mins. This is similar to Masal Vadai. It is much crispier than Masal Vadai due to the addition of cabbage. Perfect for fussy kids who refuse to eat cabbage as is as a vegetable. Do check out the video, I sould say VIDEO WITH A NEW LOOK & with DESCRIPTIONS IN TAMIL & HINDI 🙂  All your comments and feedback are welcome!

Here is the video..


Now to the recipe..



[Preparation Time-10 mins : Cooking Time- 15 mins : Soaking Time – 2 hours]

Cabbage Vada Ingredients:

  • Chana Dal – 3/4 cup
  • Toor Dal – 1/4 cup
  • Cabbage – 2 cups (chopped)
  • Dry Red chillies – 3
  • Salt – as needed
  • Coriander leaves – few
  • Mint Leaves – few
  • Asafoetida – a pinch
  • Oil – to deep fry


Cabbage Vada My Magic Pan



  • Wash and soak Chana Dal along with the dry red chillies for 2 hours. Drain the water and take it in a mixer along with required salt & hing. Grind it into a coarse paste.

Cabbage Vada My Magic Pan

  • Transfer the coarse mixture to a bowl. Add chopped cabbage, coriander leaves & mint leaves to it. Mix well to combine. Meanwhile make the vadais. Take a small lemon sized ball of the dough. Make a ball and flatten it with your fingers. Smooth out the edges.

Cabbage Vada My Magic Pan

  • Heat a pan with oil. Check if the oil is hot by dropping a small amount of the dough. If it rises up immediately the oil temperature is perfect. Drop the vadais carefully, 4-5 in a batch. Cook in medium flame until golden brown on both the sides. Drain it on paper towels.

Cabbage Vada My Magic Pan


Thats it! Crispy Cabbage Vada ready!

Serve hot with tea or coffee.


Cabbage Vada My Magic Pan



  1. Mint leaves give an unique flavour. Do not skip it.
  2. Onions are not needed for this Cabbage Vadai, cabbage gives a crispy texture.
  3. Do not add more water to grind the Chana Dal. Else it will be difficult to shape the Masal Vadai.If at all the dough is watery, add some rice flour or corn flour for binding.
  4. Do not make the vadais very thick. Else it will be crispy outside and uncooked inside.



– By Sundari Nathan

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