Whenever I have a wee bit of Cabbage left over, I make these Cabbage fritters or what South Indians would call as “Vadai”s. Well, if this sounded like a lame reason ( more like an excuse ) to fry up some crispy goodies, err – ahem, you aren’t that far from the truth. These are counterparts of the classic Medhu Vadai which is just Urad Dal (black gram lentil) batter. This one has couple of veggies in them.
If you are among those who want to make every meal count (including fried up goodies) by adding more nutrition, then this is for you. And if you are among those who are all about sneaking some veggies for your kids with a “no-veggie” palate, then this will hit the mark exactly where you want it. The veggies hide pretty well and both you and your kids will be happy at the end of it 
I have been making this from my first year of marriage and I remember getting this idea from a website. I have worked with the recipe to suit my taste but failed to note down the original source. I tried hunting down the site, but given the plethora of blogs that have blogged this recipe now, I fail to locate my original site. These Vadas are crispy on the outside and soft/spongy on the inside.
There are few tips and tricks which helps to make these a perfect experience for you. Follow them, to ensure you are free of soggy vadas. You can add other veggies to these – like peas, carrots etc to make it more colorful. Adapt it to suit your taste making sure to keep the consistency right. Its very forgiving once you get the foundation right. We prefer these on their own along with tea or coffee but you can enjoy them with any condiment of your choice. (...)
Read the rest of Cabbage Ulundu Vadai (Cabbage Dal Fritters) at Chef In You
© DK for Chef In You, 2013. |
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Post tags: black gram, cabbage, cumin, peppercorns, rice