Cabbage Vadai

Vadai is the best snack South India has ever discovered. Adding extras to the batter just makes you hog and feel extremely happy. My favourite combo is with Kappi but it goes well with chai as well. It is crisp on the outside and pillowy soft on the inside. And NO you have to use only urad dal

Need –

• Urad Dal – 1 cup
• Green chilli -1
• Black pepper – 1 tsp
• Ginger 1 inch
• Curry leaves – 6
• Cabbage – chopped 1/2 cup
• Salt
• Oil – for frying

Process –

• Wash and soak the urad dal for 2 hours. Use the full urad dal than the broken variety. After 2 hours it would have plumped.
• Take oil in a deep pan and keep it for heating on a low flame. Drain the water grind it in a mixer with chilli, pepper , ginger and curry leaves. Do not add water at all unless the batter is stiff or powdery. Just sprinkle water when necessary else avoid it completely. Less the water the crisper the vadai that holds shape.
• Take the batter in a bowl and add chopped cabbage. Drop a dot of the batter to see if the oil is ready. If it floats as soon as you drop it , the oil is ready. Now add salt to the batter and mix. Keep a bow of water in a cup by your side.
• Wet you palm , take the batter and form a small ball or flatter with your thumb , make a small hole in the middle and drop in the oil. Water helps to avoid sticking.
• If this is difficult just drop small ball of the batter fry in low flame till golden brown.
• If you find the batter is loose , add some rice flour to make it tight and crispy .