Cabbage Masala Vada

Cabbage masala vada
Cabbage Vada / Vadai

Here’s a perfect companion for chai or coffee – Cabbage Masala Vada. Masala Vada is a fairly common snack in South India, but a variation with Cabbage is not so common. Ten simple ingredients make up this wonderful snack that will make your family asking for more. For more tea time snacks, check my onion pakoda recipe that is almost similar to this one.

Cabbage Vada
Cabbage Masala Vada will be delicious with tomato sauce!

The preparation time is very short. So it comes in handy when you are out of snacks and don’t feel like shopping for some. Most ingredients are pretty common, but if you are missing any, I have made it easy for you to look them up in Amazon. Check out my Store for all of these ingredients. I have hand picked them based on my experiences.

Cabbage vada
Cabbage Masala Vada

For this recipe, I chose regular green cabbage, but the purple variety works well too. A common mistake most people do is they add water when they prepare the batter and the masala vada ends up absorbing lot of oil. It is important to keep the batter relatively dry when you prepare it. In fact, when you add salt to the ingredients, the onions and cabbage will provide all the moisture you will need. You can spice up the recipe by adding a little extra chili powder. I like to keep it medium spicy. So here’s the details for the perfect companion for Chai!

cabbage vada
Steps for Cabbage masala vada


Cabbage masala vada

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serving Size: 4-6


  • 1 small Cabbage, chopped
  • 1 small Onion, finely chopped.
  • 1 cup Besan flour/ chick pea flour
  • 1 cup Rice flour
  • Salt to taste
  • 2 tsp Red chili powder
  • 2 tsp Coriander powder
  • 1 tsp Cumin seeds
  • Pinch of Asfoetida
  • Oil for frying


  1. Place the chopped cabbage and onion in a mixing bowl
  2. Add all the spices - Chili powder, Coriander powder, Cumin seeds, Salt, and Asfoetida . Mix well and place it aside for 5-10 minutes
  3. Meanwhile, place a deep fry pan over a medium heat and required amount of frying oil (2-3 inch deep).
  4. Take small chunks of batter and shape them into 20-25 balls (About 1"-2")
  5. Gently flatten the balls to make sure they cook evenly.
  6. Make sure the oil is ready for frying by dropping a small piece of batter in oil. It the piece touches the bottom of pan and comes up instantly, the oil is ready.
  7. Drop the flattened batter in batches of 5-10 depending on the size of your frying pan.
  8. Fry them until they turn golden brown on both sides.
  9. Place the vada on a paper towel to allow extra oil to drip and let it cool a little.

Cabbage Masala Vada is ready!


Cabbage vadai
Cabbage Masala Vada

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34 thoughts on “Cabbage Masala Vada

  1. Your recipes are so interesting! I never would have thought to make cabbage into little patties to fry! I have some in my fridge right now that definitely needs to be turned into these. Thanks for sharing!!

  2. Oh yum, these sound delicious! I am always on the lookout for recipes to use up the cabbage I always end up with at the end of the week, and these sound just perfect!

  3. Indian spices and cabbage sounds like a delicious combo! Anything in cute little fried patties like this has my vote. 🙂

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