Cabbage Vada

It's been more than a week since I posted,I seriously didn't find time to sit at my comp.Well If u're wondering why,I've been attending kindergarten for the past 10 days :) This is a very hectic month for me,little girl turned 3 and she's started kindergarten.And here in Germany till when the kid settles in ,one of the parents (mostly the mother) accompanies the child to kindergarten.If  your kid doesn't have any separation anxiety this lasts for just a few days but for others it could last up to 2 -3 months.My daughter is one of those kids whose totally attached to her mommy,so I guess I'll be going there for quite some time.In India I still remember the first day of school.It's a very exciting experience for the parents and the passers by watching the kids.Some of the the kids kick and scream while the other go in smiling and the teachers some how manage to calm down a class of 50 or more howling children with ease :) Guess that's more difficult for the kids ,while going to kindergarten for 3 months can be difficult for a grown up :)I do feel out of place sitting there for 3 hours every day but it's a humbling experience too.Yesterday to keep myself occupied I picked up a 40 piece jigsaw puzzle and started doing it.I wasn't even half way through the puzzle when I was stuck.There I was sitting with a serious expression on my face as if I was thinking about the world economy,when a 5 year old asked me if I needed some help and finished the puzzle off in no time :) Blame it on aging or lack of interest,but I was humbled .Reminded me of something that my Dad always tells us 'The learning never ends' :)

So off to the recipe...This makes a wonderful tea time snack,I love adding  vegetables to snacks and this is one such attempt.

Makes 15 -18 Vadas
You'll Need:
Channa Dal /Gram Dal -  150 g
Green Chilli - 1 -2
Cabbage - 1 cup - 150 g (finely chopped)
Onion - 1 small( finely chopped)
Salt to taste
Coriander leaves - 2 -3 tbsp
Ginger- a small piece
Oil - for deep frying

Method:
-Soak the Channa Dal in about two cups of water for 6 hours or overnight.
-Setting about handful of the drained channa dal aside,Grind the rest without water along with green chillies and ginger to a slightly coarse mixture.

-Add the cabbage,onion,coriander leaves,the handful of channa dal and salt to the ground mixture and mix well.

-Heat the oil in a wok,test if its ready by adding a pinch of the dal,if it immediately rises to the top then the oil is well heated.Make small flat patties of the dal mixture.

-Add the patties few at a time and fry until they are golden brown.

Note:
-If you find that the batter is a little runny and you feel that the vadas might break on frying,try keeping the mixture in the freezer for 10 minutes before frying.
-Alternatively you can add one tbsp of besan/gram flour or corn flour to the mixture to absorb the extra moisture.

Thanks for stopping by. Happy Cooking !

Sending this to Gujaratizaika’s winner’s choice giveaway