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