Chinese cabbage vada

cabbagechinese Cabbage vada,

Remember the kitchen challenge days, when no dish seems possible because something is missing. Doesn’t it bring out the creative cook  in us. well this was what I cooked up when one of my in-laws turned up. Not only did my guest appreciate it, her granddaughter liked the dish so much that she asked me for the recipe.   🙂


1 cup cabbage shredded lengthwise.

2 tsp maida

3 tsps rice flour

3 tsps jowar

3 finely chopped green chillies.

Finely diced ginger 1 inch.

6 pods of garlic

1 tsp soya sauce

½ tsp vinegar

Oil to deep fry.


  • Sieve all the flours in a large bowl and mix.
  • Sauté ginger, garlic, green chillie, add in tomato sauce, saya sauce, and vinegar sauté for a minute.
  • Pour this into the mixture of flour.
  • Add in the cabbage and add in water to make it dropping consistency (same as pakoda)
  • Deep fry in hot oil.

Serve hot with tomato sauce.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s