Cabbage Vada Recipe | Cabbage Vadai | Cabbage Bites with detailed photo and video recipe. An easy and simple savoury snack recipe made with chopped cabbage and mixed lentils. The recipe is an ideal alternative to the popular chana dal vada or mixed dal vada with the flavours of cabbage. The recipe can be served as a side dish with many rice-and-dal or rasam-based meals, and also as a simple coffee- or tea-time snack.
I have posted quite a few lentil-based vada recipes so far, but this cabbage vada recipe is unique. In my previous posts on vada recipes, I have used herbs such as dill and coriander. But this recipe is a first-of-its-kind, combining veggies with lentils. I personally like the combination of lentils and herbs like dill leaves, which gives these vadas a strong flavour. Yet this cabbage vadai recipe has its own flavour and taste. As a matter of fact, you can extend this recipe by adding those herbs, as they do not alter its taste or flavour. In addition, I have added a pleasant twist to this snack, making it a street-style favourite. I have added Indian Chinese sauce, making it like a Manchurian snack.
Furthermore, I would like to add some more tips, suggestions and variations for a perfect cabbage vada recipe. Firstly, I have used a combination of mixed lentils in this recipe, including chana dal, toor dal, and urad dal. Yet you can make this recipe with just one lentil, perhaps with chana dal. Secondly, while you are deep-frying these vadas, use a low to medium flame. In addition, deep-fry these in small batches to ensure even cooking. Lastly, you can easily preserve it in an airtight container to extend its shelf life. Also, it loses its crispiness as it rests. Hence, it is recommended to finish it as soon as possible.
Finally, I request you to check my other Snack Recipes Collection alongside this post on the cabbage vada recipe. It mainly includes recipe collections like cabbage pakoda, kat vada, poha vada, thayir vadai, bonda, dal vada, sabudana vada, mirchi bada, instant bread medu vada, and bread vada. Further to these, I would also like to highlight my other detailed recipe collection, like
About Cabbage Vada
Cabbage Vada’s a tasty twist on the classic snack, packed with freshness in each bite. Chefs mix finely chopped cabbage with spices, fresh herbs, and a binder. Even after frying, the centre stays soft while the outside turns golden and crunchy. That combo of textures works great with a hot cup of spiced tea or a dollop of chutney. It doubles up as a yummy match for rasam rice or dal rice at lunch. This dish holds onto tradition by sticking to the classic way of making vada. Cabbage adds a mild sweetness that wakes up the taste. Thanks to even cooking, it turns out tender and stays that way hours later. In short, it’s a nice twist from your regular lentil-style vadai.
This dish gets way more fun with an Indo-Chinese spin. Instead of plain seasoning, folks toss in soy sauce, vinegar, and chilli sauce for an extra kick and a hint of sourness. That mix shifts the classic vada into something totally fresh – now known as cabbage bites. It’s called that ’cause it feels zesty, up-to-date, but still simple to make. A lot of younger eaters love ‘em since they taste like street food favourites you already know. The mix cooks fast while keeping the inside tender. For rushed dinners, sudden cravings, or casual meetups, it works well. You can easily form it into different shapes – ideal for serving guests on trays. All in all, this dish combines warmth, crunch, and bold flavour without effort.
Fun Fact:
Some small eateries in South India now serve “cabbage bites” alongside spring rolls because customers love their Indo-Chinese flavour, even though the base recipe is still a simple vada.
Chef Tips for Cabbage Vada
The classic Cabbage Vada Recipe – Cabbage Bites is a crunchy yet tender bite made with chopped cabbage, seasonings, and a hint of Indo-Chinese flair. With a soft middle and a crispy exterior, it pairs well with chai or even with rasam rice.
- Cabbage Shred: Cut the cabbage into thin strands. Fine shredding helps the mixture bind well and cook evenly.
- Moisture Control: Squeeze the cabbage lightly before mixing. This step prevents soggy vadas and keeps them crisp.
- Spice Addition: Combine salt, chilli, and sauces thoroughly. Even seasoning ensures balanced flavour in every bite.
- Shaping: Dip your hands in water before shaping vadas. This creates smooth edges and prevents sticking.
- Frying: Maintain a steady flame. Controlled heat allows the vadas to turn golden and stay juicy inside.
FAQs
- How do I keep cabbage vada crisp?
Squeeze extra moisture from the cabbage before mixing. Fry the vadas on medium heat until they turn golden. - How do I properly bind the mixture?
Use soaked and coarsely ground chana dal or besan. Mix it well with cabbage and spices to hold the shape. - Can I bake or air fry cabbage vada?
Yes, brush the vadas with oil and place them in a preheated oven or air fryer. Cook until they turn firm and lightly browned. - How do I add an Indo-Chinese flavour?
Add a little soy sauce, vinegar, and chilli sauce to the mixture. Combine them with ginger, garlic, and green chilli for extra taste. - How can I serve cabbage bites for snacks?
Serve them hot with tomato sauce, green chutney, or chilli sauce. Arrange them on a platter with sliced onions and lemon wedges.
Video Recipe
Recipe Card for Cabbage Vada
cabbage vada recipe | cabbage vadai | cabbage dal vada
Ingredients
- ¾ cup chana dal
- ¼ cup urad dal
- ¼ cup toor dal
- water, for soaking
- 2 cup cabbage, finely chopped
- 1 chilli, finely chopped
- 2 tbsp coriander, finely chopped
- 2 tbsp dill leaves, finely chopped
- few curry leaves, finely chopped
- 1 tsp cumin / jeera
- pinch hing / asafoetida
- 1 tsp salt
- oil for frying
Instructions
- firstly, in a large bowl take ¾ cup chana dal, ¼ cup urad dal and ¼ cup toor dal.
- soak in enough water for 2 hours.
- drain off the water completely and rest for 10 minutes.
- blend to a coarse paste without adding any water.
- transfer the dal mixture to a large bowl.
- now add 2 cup cabbage, 1 chilli, 2 tbsp coriander, 2 tbsp dill leaves, few curry leaves, 1 tsp cumin, pinch hing and 1 tsp salt.
- squeeze and mix well combining the mixture well.
- make a soft dough adding 2 tbsp of rice flour if the mixture is watery.
- grease hands with oil and prepare small balls, flatten the vada.
- and deep fry in hot oil. or preheat and bake at 180 degree celcius for 25 minutes or until it turns golden and crisp.
- also, stir occasionally till until the dal vada turns golden and crisp.
- finally, serve cabbage vada hot along with masala chai.
How to Make Cabbage Vada with Step-by-step Photos
- firstly, in a large bowl take ¾ cup chana dal, ¼ cup urad dal and ¼ cup toor dal.
- soak in enough water for 2 hours.
- drain off the water completely and rest for 10 minutes.
- blend to a coarse paste without adding any water.
- transfer the dal mixture to a large bowl.
- now add 2 cup cabbage, 1 chilli, 2 tbsp coriander, 2 tbsp dill leaves, few curry leaves, 1 tsp cumin, pinch hing and 1 tsp salt.
- squeeze and mix well combining the mixture well.
- make a soft dough adding 2 tbsp of rice flour if the mixture is watery.
- grease hands with oil and prepare small balls, flatten the vada.
- and deep fry in hot oil. or preheat and bake at 180 degree celcius for 25 minutes or until it turns golden and crisp.
- also, stir occasionally till until the dal vada turns golden and crisp.
- finally, serve cabbage vada hot along with masala chai.
Notes
- First, make sure to squeeze out excess water from the cabbage.
- Also, do not add water while grinding, as the dough turns watery.
- Additionally, fry on a medium flame to achieve a crunchy bite and a golden, rich colour.
- Finally, the cabbage vada recipe tastes great for 2 days when stored in an airtight container.