Name: Crispy Cabbage and Urad Dal Vadas (Garilu)
Prep time: 190 min
Cook time: 15 min
Total time: 205 min
Ingredients: 1 cup Gram (black, or overnight for a smoother batter, split black gram; soak for at least 3 hours); 1 Onion (finely chopped, medium-sized); 1 cup Cabbage (finely chopped); 2-3 Chili Pepper (adjust to your spice preference, finely chopped, green); 1 tsp Chili Powder (adjust to taste); 1.5 tsp Salt (or to taste); 1 sprig Curry Leaves (finely chopped); 2 cup Oil (for deep frying)

Crispy Cabbage and Urad Dal Vadas (Garilu)

3 hours 25 minutes

928 reads

4.84 from 6 votes

Andhra

About Crispy Cabbage and Urad Dal Vadas (Garilu)

These delicious Cabbage and Urad Dal Vadas, lovingly called Garilu in Telugu, are a family recipe passed down through generations. My mother's special touch transforms simple ingredients into an unforgettable snack, a testament to the magic of homemade comfort food. The soft urad dal perfectly complements the crisp cabbage and sweet onions, creating a unique and irresistible flavor.

Spiced with just the right amount of chili and a hint of chili powder, these vadas are incredibly easy to make and perfect for sharing with loved ones. Each bite is a burst of flavor—prepare to be tempted!

This recipe is ideal for vegetarian snack lovers and anyone looking for a flavorful and satisfying homemade treat. Get ready to experience the authentic taste of home-style South Indian cooking.

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Recipe Time & More

Prep3 10

Cook15

Total3 25

Calories8 kcal

Serves

Served AsSnacks

Recipe TasteSalty Spicy

Ingredients

For the Vada Batter

▢ 1 cup Gram black, or overnight for a smoother batter, split black gram; soak for at least 3 hours
▢ 1 Onion finely chopped, medium-sized
▢ 1 cup Cabbage finely chopped
▢ 2-3 Chili Pepper adjust to your spice preference, finely chopped, green
▢ 1 tsp Chili Powder adjust to taste
▢ 1.5 tsp Salt or to taste
▢ 1 sprig Curry Leaves finely chopped

For Frying

▢ 2 cup Oil for deep frying

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Instructions

Prepare the Urad Dal

Soak the urad dal in plenty of water for at least 3 hours, or preferably overnight. Drain the dal completely and grind it into a thick, smooth paste without adding any water. The paste should be thick enough to hold its shape.

Make the Vada Batter

In a large bowl, combine the ground urad dal with the chopped onion, cabbage, green chilies, curry leaves, chili powder, and salt. Mix everything thoroughly until well combined.

Shape and Fry the Vadas

Heat the oil in a deep frying pan or kadai over medium heat. Lightly grease your palms with oil or water. Take a small portion of the batter (about 2 tablespoons) and gently shape it into a flat, round vada using your palms. Carefully slide the vadas into the hot oil.

Fry Until Golden Brown

Fry the vadas in batches, ensuring not to overcrowd the pan. Fry until they turn golden brown and crispy on both sides, flipping them halfway through. Remove the vadas from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve and Enjoy

Serve the crispy cabbage and urad dal vadas hot, either plain or with your favorite chutney or tomato sauce. Enjoy!

Recipe Notes

Expert Tips for Perfect Vadas

For extra crispy vadas, ensure the oil is hot enough before adding the vadas.
Don't overcrowd the pan while frying; fry in batches for even browning and crispiness.
If the batter seems too thick, add a teaspoon or two of water at a time until it reaches the desired consistency.
Experiment with different chutneys! Coconut chutney, tomato chutney, or even a spicy mint chutney would pair wonderfully with these vadas.