Cabbage Corn Vada makes for a delicious monsoon snack when it starts to pour. It is simple to make and does not require many ingredients. The combination of Urad Dal, Cabbage & Corn with other spices is irresistible. Addition of Sambar Masala to this vadas adds a South Indian touch to the recipe. Cabbage Corn Pakoda is different then the usual Besan Pakoda which is very common in Indian households. This recipe will be enjoyed by all be it kids or elders.
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INGREDIENTS:
1/2 Cup Urad Dal1/2 Cup Finely Chopped Cabbage
1/4 Cup Boiled Corn
1 Tbsp Chopped Coriander Leaves
1 Tbsp Oil (for tempering)
1/2 Tsp Green Chillies & Ginger Paste
1/2 Tsp Sambar Masala
1/8 Tsp Mustard Seeds
1/2 Tsp Sesame Seeds
Pinch Asafoetida/Hing
Water as needed
Oil for deep frying
Salt to taste
Chaat Masala for sprinkling (optional)
Serving: 1-2 Persons
Preparation Time: 3 Hr 15 min
Cooking Time: 20 mins
*1 Cup = 237 ml
METHOD:
1. Wash and soak urad dal in water for 3-4 hours.2. Once soaked drain the water and grind the urad dal with little water (3-4 Tsp) to a slightly coarse texture.
3. In a bowl add urad dal, cabbage, boiled corn, green chillies and ginger paste, sambhar masala, coriander leaves, and salt to taste. Mix well.
4. In a small pan heat oil. Add Mustard Seeds and allow it to crackle on medium flame. Switch off the flame and add hing and Sesame Seeds.
5. Add prepared tempering to urad dal batter. Mix well.
6. Heat oil for deep frying. Drop batter into the oil with a spoon or with fingers tips to form small balls. Fry the Vada on medium heat until golden brown in color for about 7-9 mins.
7. Remove on paper towel to drain excess oil.
8. Sprinkle chaat masala (optional)
9. Serve with green chutney/ketchup.
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