1/2 Cup – Whole White Urad Dal
1 Cup – Finely Chopped Cabbage
1 tsp – Grated Ginger
3 – Green Chilies
2 tbsp – Chopped Coriander Leaves
8 to 10 – Curry Leaves
1/2 tsp – Cumin Seeds (optional)
A Pinch – Asafoetida/Hing (optional)
To Taste – Salt
To Deep Fry – Oil
. Wash and soak urad dal for 2-3 hours in ample of water, rinse one more time and grind into smooth thick paste, use 1-2 tbsp of water if required to grind in mixer.
. Finely chop cabbage, green chilies, coriander leaves, curry leaves, grate ginger and mix with urad batter.
. Add salt, asafoetida, cumin seeds and mix well.
. Heat oil for deep frying in kadai (wok).
. To make vada/bada wet hand in a bowl of water, take little batter and make smooth ball, make a hole in middle using thumb and carefully drop this in hot oil.
. Add 3-4 vada in a batch (add more if using big kadai) and fry in medium flame both sides until nice golden brown, drain in tissue paper once cooked and repeat same for rest of batter.
. Serve hot with coconut chutney OR sambar.