Introducing Baked Dill Cabbage Vada, made without a single drop of oil or any white rice flour. Hot Dill Cabbage Vada with a side of spicy mint dip and date-based sweet dip make for amazing snacks. Just the very thought of Vada must be making your mouth water, I'm sure!
Category
Vada
Servings
4
Prep Time
15 minutes
Cook Time
40 minutes
Calories
500
Ingredients
1/2 cup Dill Leaves
1/2 cup Cabbage shredded
1 cup Besan / Gram Flour
1/4 cup Peanut
1/4 cup Flaxseed
1 inch piece Ginger
1 tsp Jeera / Cumin Seeds
1 Green Chili
1 tsp Turmeric Powder
1/2 tsp Black Pepper Powder
1/2 tsp Jeera Powder / Cumin Seed Powder
4 tsp Miso Paste
Directions
Shred cabbage. Remove dill leaves.
Use the rest of the dill plant for compost.
Coarsely grind peanuts into peanut powder.
Grind flaxseeds into a fine powder.
Mix all ingredients together with just enough water to form a chunky dough.
Shape the dough into round discs of 1 inch diameter and 1 cm height.
Line a baking tray with unbleached parchment paper or silicone baking sheet.
Place the shaped vada at even intervals on the baking tray.
Bake at 120 deg C for 30 minutes, then turn the vadas over and bake for ten more minutes.
Watch that they don't become too brown! The lighter, the healthier.
Recipe Note
Serve fresh with Pudina Chutney!
1 comment
Nice recipe. Please show here photos also..