Today ,it is freezing in Plymouth. When I went to drop Rohith at the bus stop, I was totally numb by the cold. It was terrible. The chill wind is penetrating our body and killing us all.I was wondering, whether, Plymouth is skipping spring, summer and going back to winter again? We are expecting some snow this week. Sun god, please show us your face .Rohith's official, spring break is going to start this week. This week will be vey hectic, with the kids around. There will be always a quarrel, "Mom he took that from me" or a tiny little squeaking from Ashwath. Totally, it is going to be a tough time ahead. I will always think of my mom, how she managed three of us . She is a superwoman, who revolves around the house, shops ,cooks , washes and teaches us , without my dad's help. She is really great.
Cabbage vadai is very crispy and tasty vadai. When we add it to the batter, it just tastes like onion. We can make pakora using cabbage too. The vadai were so crispy and really yumm.I have used urad dal, but you can use ,chana dal for the vadai. This is a perfect winter evening snack.
1.Cabbage - 1 cup (finely chopped)
2.Urad dal - 1 cup
3.Onion - 1
4.Green chillies - 2
5.Ginger - 1/2 inch
6.Curry leaves - few
7.Cilantro - few
8.Salt - as needed
9.Oil - as needed
* Wash and soak the urad dal for atleast 1 hour.
* Strain the urad dal for atleast 20 minutes. This is very essential for getting rid of moisture in the vadai.
* Grind the dal coarsely ,without adding water.
* Chop the onion,ginger,green chilly ,curry leaves ,cabbage and cilantro finely. We can also grate the cabbage,but make sure we squeeze out the excess water.
* Add it to the grinded dal. and mix it well. Adjust salt to the batter.
* Form a batter as shown in the picture. The batter should not be too thin. Meanwhile, add oil to a pan. Heat it really well. Then trun the flame to low. Because ., vadai should be cooked in low flame first , then turn the heat to high.
* Take a Ziploc bag, place a dallop of the batter on top.
* Make a hole in the centre of the vadai.
* Deep fry the vadai in medium flame first. Then turn the heat to high, for the vadai to become golden brown.
* Strain the vadais on a tissue paper. Serve it hot.
* Grind the urad dal coarsely, if not the vadai will become soggy.
* Finely chop the cabbage. We can also grate them. But , if you are going to grate, then squeeze out the excess moisture.
* The batter should be bit thick.
* If you think the batter is runny, then add a tbsp. of rice flour, to bind the batter.
* We can also try to make vadai using chana dal.
*If you feel, the batter is too thick, then sprinkle little water.
Linking this to Nalini Suresh's " Tamizhar Samayal Tuesday"