Friday, January 9, 2009

Cabbage Ambado/ Cabbage Vada

Ambado means Vada in Konkani. I learnt this from my mil. To keep the vadas soft I have added a little urad dal.


Small piece of Cabbage chopped finely
Rice - 1 vati (1/2 cup)
Tur or Chana Dal - 3/4th vati
Urad Dal - 1 tbsp (optional)
Dry Red Chillies (Bedgi Mirchi) - 3-4 nos
Hing - a pinch
Oil for deep frying

Soak the rice and dals in water for atleast 2 hrs. Grind rice and dal with red chillies to a slightly coarse paste adding only little water as needed. The paste should be thick. Add the cabbage and salt and hing. Make small flat discs. Add more cabbage if it becomes difficult to shape them. Heat oil and deep fry the vadas. Remove vadas on a paper towel. Enjoy as a snack with ketchup or chutney or as a side dish with dal and rice.

One can also make this with methi leaves or using a combination of cabbage and onion.

This is my last minute entry to Trupti's Winter Treat event.

1 comment:

  1. I have to try cabbage vada, heard of it so much but never tried it! :)