Mini Cabbage Vadas
3/4 cup finely chopped cabbage
1/2 cup urad dal (split black lentils)
1 tsp roughly chopped green chillies
1/2 tsp asafoetida (hing)
1/2 cup finely chopped onions
1/4 cup finely chopped coriander (dhania)
salt to taste
oil for deep-frying
Clean, wash and soak the urad dal in a deep bowl in enough water for at least 1 hour. Drain well.
Combine the urad dal, green chillies, asafoetida and ½ cup of water in a mixer and blend till smooth.
Transfer the batter in a deep bowl, add all the remaining ingredients and mix very well.
Wet your hand. Take a portion of the mixture in your hand.
Make a hole in the centre with your thumb.
Heat oil in a deep non-stick kadhai, slide and drop the vada in hot oil and deep-fry till it turns golden brown in colour from all the sides.
Repeat with the remaining batter to make 19 more mini cabbage vadas.
Drain on an absorbent paper.
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