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!
Dill Cabbage Vada Recipe
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
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.
Serve fresh with Pudina Chutney!