Minapa Vada | Cabbage Vada
Step by step recipe to make Andhra style minapa vada. They are crispy on the outside, airy and fluffy inside. Perfect to make for festivals.
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Ingredients
- 1 cup Urad dal
- 1 tsp Cumin seeds
- 2~3 Green Chilies, finely chopped
- 6~8 Curry leaves, finely chopped
- 1 cup Finely Chopped Cabbage or Onion (optional)
- To taste Salt
- As needed Oil, for deep frying
Instructions
- In a medium size mixing bowl, soak urad dal in plenty of water for 4~6 hours or overnight.
- Drain dal and grind the soaked dal with little water into a smooth paste. Add water 1 tablespoon at a time. Batter should hold its shape when held in your hand.
- Add cumin seeds, chopped green chilies, curry leaves, salt and cabbage (if using). Mix well.
- Whisk the batter for about 5~7 minutes to add air into it. This step helps in making fluffy vada instead of dense ones.
- Heat oil for frying in a small wok on medium~medium-high heat.
- To make vada, place a bowl of water and wet both your hands. Take about ¼ cup of batter and place it on your palm. Flatten it lightly and poke a hole in the middle with your finger.
- You can also use a ziploc bag or aluminum foil to make vada. Moisten it with water, place the batter on it, flatten it and poke a hole in the middle.
- Slowly transfer the vada into the hot oil and fry until golden brown and cooked through, about 3 minutes per side. Depending on the size of your pan, you can make 3~4 vada at a time.
- Carefully remove them from the oil using a slotted spoon. Place them on a paper towel lined plate and repeat with the remaining batter.
- Serve immediately with ginger chutney or sambar or coconut chutney or anything else.
Notes
- Use whole, urad dal with skin to make pottu minapappu garelu. Soak the lentils for 6~8 hours or overnight. Drain and add fresh water to the bowl. Then using your fingers, rub the skin off of the lentils. You don't have to remove ALL of the skin but try to get at least 60~70% off. Then grind and proceed with the recipe.
- Vada batter can be made upto 6~8 hours (and up to overnight) ahead of time. Do not add the add-ins at this point. Refrigerate until ready to use. Remove the batter about 30~40 minutes before frying and follow the recipe as is.
- If you add too much water by mistake while grinding, then add a few tablespoons of rice flour to thicken it up.
- Make sure that the oil for frying is on medium heat.
- They are best eaten the day they are made. But leftovers can be stored at room temperature in an airtight container. Warm in the microwave just before serving.
- Freezing is also an option. Store completely cooled vada in an ziploc bag and freeze for up to 2 months. To thaw, air fry or microwave them until hot - about 4~5 minutes.
Nutrition
Calories: 94kcal
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