Ingredients

1/2 cabbage of small size.

shredded coconut 2 to 3 tbsp

Toor Daal 3/4 cup

Long Grain raw Rice 3/4 cup

2 tbsp --Red Chilli Powder or 10 to 12 dry red chillies

A pinch of Hing

Salt to taste

Oil for deep frying.

Method:

Soak rice & toor daal in water for a couple of hours, wash, rinse and grind

coarsely.

Grind shredded coconut, dry red chillies or chilli powder adding a

little water.

Add this with the ground flour.

The dough should be like vada dough.

Add salt and hing to this dough.

Wash cabbage and cut into small thin pieces or thin shredder to shred it.

Mix shredded cabbage to the vada dough and keep it for 15 minutes.

Heat up oil in a kadai and take mixture of the dough in your right hand make it

like vada

Fry them until they turn dark red and remove and serve either very hot or semi

hot or cold.

Note: Leftovers can be kept in the fridge and served later heating.

These taste very good as snacks or as a fried side dish at luch or

dinner.

Also cabbage can be substituted by onion, spinach, methi leaves,

cauliflower etc.

Cabbage and onion combination is also good. These are the

vegetables I have

tried so far. The basic dough preparation is same except you can

choose whatever vegetable you like. If you make these you will

enjoy these.