Vegetable Vada with Cabbage

Rinse the urad dal in cold water until the water runs clear. Soak in 3 cups of water for at least 4 hours, or overnight. Drain well.

Transfer the drained dal to a food processor or blender. Add just 2-3 tablespoons of water, then blend until the mixture forms a thick, smooth paste. It should hold its shape when scooped; avoid making it too runny.

Transfer the ground dal to a large mixing bowl. Add the shredded cabbage, chopped onion, green chilies, ginger, curry leaves, cilantro, salt, and black pepper if using. Mix well with your hands, pressing the mixture together so that the vegetables integrate fully. The batter should be firm enough to shape.

Heat the oil in a deep, heavy-bottomed pan over medium-high heat (about 350°F/175°C). To test readiness, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface slowly.

Wet your palms with water to prevent sticking. Take about 2 tablespoons of the batter and shape it into a small patty with a hole in the center (like a donut). Alternatively, form small balls if you prefer.

Gently slide the shaped vadas into the hot oil, 3-4 at a time without crowding. Fry for 2-3 minutes per side until deep golden brown and crispy. Use a slotted spoon to turn them and maintain even color.

Remove the fried vadas and drain on paper towels. Continue shaping and frying the remaining batter. Adjust heat if necessary to keep oil temperature consistent.

Serve hot with coconut chutney, mint chutney, or ketchup. These vadas are best enjoyed fresh off the skillet.