Craving a new crispy, savoury snack for tea time? Discover the best Cabbage Chickpea Vadi (Kobi Vadi) recipe! This popular Maharashtrian snack is perfectly crunchy outside and soft inside. Our easy, step-by-step guide shows you how to make these healthy, steamed-then-fried vadi using simple chana dal and cabbage. But there’s one simple trick to ensure your vadi are incredibly crispy and never oily. You won’t find this tip anywhere else! Dive into the full article to unlock the secret and make the perfect homemade Indian snack that everyone will absolutely love.
Also Read – Creamy Coconut Rava Kheer
Also Read – Crispy Alu Vadi Recipe
Ingredients:
- 1 Cup Chana Dal (split chickpeas) (2 hrs Soaked)
- 1/2 tsp Cumin Seeds
- 1/2 tsp Ajwain (Carom seeds)
- 200 g Kobi / Cabbage chopped (half finely chopped and half coarsely chopped)
- 1,1/2 tbsp (green chilli, ginger, garlic, cumin seeds) paste
- A Pinch of Hing / Asafetida
- 1/4 tsp Turmeric Powder
- 1,1/2 tbsp Sesame Seeds
- 1 tsp Coriander Powder
- Salt to taste
- Coriander Leaves
- 2 tbsp Besan / Gram Flour
- 1 tbsp Rice Flour
- Oil
- Optional: A pinch of baking soda (khaycha soda)
- Optional: Spinach (palak) can be added
Also Read – Chana Dal Vadi Recipe
Instructions:
- Prepare the Split Chickpeas:
- Soak split chickpeas (chana dal) for two hours until well softened.
- Transfer the soaked dal to a mixer grinder. If you don’t want to use whole dal, you can use chickpea flour instead.
- Add a small half teaspoon of cumin seeds and a small half teaspoon of carom seeds (Ajwain).
- Grind this mixture without adding water. The goal is a coarse, not a fine paste.
- Combine Ingredients:
- Transfer the ground dal to a bowl.
- Add 200 grams of cabbage, which has been partly finely chopped and partly coarsely chopped.
- Add a paste of green chilli, ginger, garlic, and a little cumin seeds (about 1.5 teaspoons total, adjust chillies to your spice preference).
- Add a pinch of asafoetida powder and a little turmeric powder.
- Add 1.5 teaspoons of white sesame seeds.
- Add coarsely crushed coriander seeds (whole coriander seeds, not a fine powder).
- Add salt to taste.
- Add a handful of chopped coriander leaves, including the stems.
- Add two tablespoons of gram flour (besan) and one tablespoon of rice flour.
- Mix and Form:
- Mix all ingredients thoroughly without adding any water. The cabbage will release its own water.
- The mixture should come together nicely. (Optional: You can also add spinach or a pinch of baking soda if desired.)
- You can form these into round patties or press them flat.
- Steam the Vadi:
- Heat water in a pot or Kadai (wok) with a steamer plate inside. You can also use a pressure cooker.
- Lightly grease the steamer plate with oil.
- Take a portion of the mixture and spread it evenly on the greased steamer plate. You can wet your hands slightly to help spread it.
- Use a knife to make a few cuts on the surface of the flattened mixture. This helps the steam penetrate and cook it evenly.
- Cover the pot tightly and steam for 10-15 minutes until cooked through.
- Once cooked, remove from the heat and let it cool completely.
- Cut and Fry:
- Once cooled, gently remove the steamed vadi block from the plate.
- Cut the block into desired shapes, such as squares or diamonds.
- Heat 1 to 1.5 ladles of oil in a tawa (griddle).
- Place the cut vadi on the tawa, leaving space around them.
- Fry on medium heat. You don’t need to deep fry; light frying is sufficient.
- Flip after about a minute and continue to fry until golden brown and crispy on both sides.
- Once fried, remove and place on a sieve to drain excess oil.
- Your “Crispy Cabbage Chickpea Vadi (Kobi Vadi)” is ready to be served.
These Vadi are delicious and can be stored for 2-3 days. You can steam them and then fry them as needed.
Also Read – Easy Homemade Palak Vadi
Crispy Cabbage Chickpea Vadi
Make the best crispy Cabbage Chickpea Vadi! This easy Maharashtrian Kobi Vadi recipe is steamed then fried for the perfect, non-oily crunch.
Ingredients
- 1 Cup Chana Dal split chickpeas (2 hrs Soaked)
- 1/2 tsp Cumin Seeds
- 1/2 tsp Ajwain Carom seeds
- 200 g Kobi / Cabbage chopped half finely chopped and half coarsely chopped
- 1,1/2 tbsp green chilli, ginger, garlic, cumin seeds paste
- A Pinch of Hing / Asafetida
- 1/4 tsp Turmeric Powder
- 1,1/2 tbsp Sesame Seeds
- 1 tsp Coriander Powder
- Salt to taste
- Coriander Leaves
- 2 tbsp Besan / Gram Flour
- 1 tbsp Rice Flour
- Oil
- Optional: A pinch of baking soda khaycha soda
- Optional: Spinach palak can be added
Instructions
Prepare the Split Chickpeas:
- Soak split chickpeas (chana dal) for two hours until well softened.
- Transfer the soaked dal to a mixer grinder. If you don’t want to use whole dal, you can use chickpea flour instead.
- Add a small half teaspoon of cumin seeds and a small half teaspoon of carom seeds (Ajwain).
- Grind this mixture without adding water. The goal is a coarse, not a fine paste.
Combine Ingredients:
- Transfer the ground dal to a bowl.
- Add 200 grams of cabbage, which has been partly finely chopped and partly coarsely chopped.
- Add a paste of green chilli, ginger, garlic, and a little cumin seeds (about 1.5 teaspoons total, adjust chillies to your spice preference).
- Add a pinch of asafoetida powder and a little turmeric powder.
- Add 1.5 teaspoons of white sesame seeds.
- Add coarsely crushed coriander seeds (whole coriander seeds, not a fine powder).
- Add salt to taste.
- Add a handful of chopped coriander leaves, including the stems.
- Add two tablespoons of gram flour (besan) and one tablespoon of rice flour.
Mix and Form:
- Mix all ingredients thoroughly without adding any water. The cabbage will release its own water.
- The mixture should come together nicely. (Optional: You can also add spinach or a pinch of baking soda if desired.)
- You can form these into round patties or press them flat.
Steam the Vadi:
- Heat water in a pot or Kadai (wok) with a steamer plate inside. You can also use a pressure cooker.
- Lightly grease the steamer plate with oil.
- Take a portion of the mixture and spread it evenly on the greased steamer plate. You can wet your hands slightly to help spread it.
- Use a knife to make a few cuts on the surface of the flattened mixture. This helps the steam penetrate and cook it evenly.
- Cover the pot tightly and steam for 10-15 minutes until cooked through.
- Once cooked, remove from the heat and let it cool completely.
Cut and Fry:
- Once cooled, gently remove the steamed vadi block from the plate.
- Cut the block into desired shapes, such as squares or diamonds.
- Heat 1 to 1.5 ladles of oil in a tawa (griddle).
- Place the cut vadi on the tawa, leaving space around them.
- Fry on medium heat. You don’t need to deep fry; light frying is sufficient.
- Flip after about a minute and continue to fry until golden brown and crispy on both sides.
- Once fried, remove and place on a sieve to drain excess oil.
- Your "Crispy Cabbage Chickpea Vadi (Kobi Vadi)" is ready to be served.
