Easy Cabbage Vada

Cabbage Vada is a good tea time snack and also goes well with cocktails and mocktails. Nothing like hot cabbage vadas and sauce on a cold winter evening! Mangaloreans also like cabbage vada with rice and rasam or dalithove combination. These crispies also go well with hot congi. We make cabbage vada the elaborate way by soaking lentils with rice, grinding them to a paste along with other masalas, which takes 2-3 hours to make.

Here is an easy way out. This tastes almost the same as Car Street Balli's Cabbage Ambade(Cabbage Vada).

Ingredients:
Cabbage - 2 cups shredded finely
Onion - 1/2 cup chopped
Green Chillies - 4 minced
Coriander Leaves - A handful chopped(Or coriander seeds 2 Teaspoons pounded)
Curry Leaves - A sprig chopped(Optional)
Besan(Bengal Gram Flour) - 1 cup
Rice Flour - 1/4 cup
Baking powder - 1/2 Tsp
Red Chilli Powder - 1 tsp (Or more, as per taste)
Salt to taste
Oil for deep frying

Method:
In a mixing bowl, combine the chopped chillies, coriander leaves, optional curry leaves, chopped cabbage, onion, red chilli powder and salt.
Mix well and keep it aside for 10-15 mins.
Add besan, rice  flour and baking powder.
Knead well to mix and avoid using water. If the dough is dry, just sprinkle little water and make a stiff dough.
Heat oil in a Kadai and allow that to fume. Reduce heat to medium.
Make lemon size balls of the cabbage dough, press them between the palms and deep fry in hot oil till crisp and golden on both sides.

Serve hot with tomato ketchup.