Name: Cabbage and Carrot Medu Vada recipe by Amrita Iyer at BetterButter
Prep time: 360 min
Cook time: 15 min
Total time: 375 min
Yield: 15
Ingredients: For Vada :; 1 cup split white lentils (Urad Dal); 2 Cups Water; 2 tsp pepper powder; 2 tsp salt; Oil for frying; The Vegetables :; 1 Onion – grated/sliced thinly (optional); 3 green chillies – finely minced; 1 medium Carrot – peeled and grated/sliced thinly; 1 cup Cabbage – grated/sliced thinly

ABOUT Cabbage and Carrot Medu Vada RECIPE

We all know about the very famous South Indian Medu Vada – the doughnut shaped roundels of lentil batter!This avatar combines tasty vegetables in the vada which give nutrition as well as taste to pep up our mood!Serve with piping hot Sambar,Ketchup,Coconut Chutney or an assortment of chutneys as I have!I dished them out with Tomato Coconut Chutney,Coriander – Mint Chutney and Sweet Tamarind Chutney!

Ingredients Serving: 15

For Vada :
1 cup split white lentils (Urad Dal)
2 Cups Water
2 tsp pepper powder
2 tsp salt
Oil for frying
The Vegetables :
1 Onion – grated/sliced thinly (optional)
3 green chillies – finely minced
1 medium Carrot – peeled and grated/sliced thinly
1 cup Cabbage – grated/sliced thinly

Instructions

Soak the Urad Dal in 2 cups water for 5 – 6 hours.Drain and grind to a fine paste using almost no water.If the dal has problems in grinding then use 1 – 2 tbsp water.
Beat with a spoon for 4 – 5 minutes for a great aeration!Mix salt and pepper and stir well.
Heat the oil on medium heat in a frying pan.Add all the grated vegetables into the lentil paste and mix with hands till well amalgamated.Add 1 tbsp of water if mixture is very thick.
With moist hands take a lemon sized ball of the mixture and flatten it on your palm.Make a hole in the middle with your forefinger so that it looks like a doughnut.
Deep fry all the vadas in hot oil on medium heat till golden brown and crisp.Drain on an absorbent kitchen towel.
Serve warm with Sambar or Chutney of your choice.

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