You can make 10 to 12 vadais from this recipe.
What you need is
¾ of cup chana dal / senaga pappu
2 ½ of cups finely chopped cabbage
1 tsp of ginger paste or ginger garlic paste
¾ to 1 tsp of garam masala (you can replace with masala vada spices)
¼ tsp of red chili powder
mint and coriander leaves (Handful)
2 chopped green chilies
2 table spoons of rice flour ( use more if needed)
Salt as needed
Wash and soak chana dal nearly for 1 to 1½ hour and drain completely.
Cut cabbage to quarters and remove the core. Dip them in hot water and leave it nearly for 5 mins.Then Drain and rinse well in fresh water in a pot. Drain completely. Next shred the cabbage and chop to very small size bits.
Add the cabbage to a mixing bowl along with coriander leaves, salt, green chili, ginger, curry leaves and ¼ cup soaked chana dal.
Pulse the remaining chana dal to a coarse mixture without adding any water.
Add this to the cabbage mixture along with garam masala and red chili powder.
Mix it well and set aside for 10 minutes.
Add 2 table spoon of rice flour and mix. If needed you will have to add another table spoon flour if the dough doesn't bind well.
Take small portion of the mixture and check whether it can be formed to a ball. It has to bind well else add another table spoon of flour and mix.
First of all heat oil until hot enough. Divide the dough to 10 to 12 portions and make round balls. Flatten them and drop them to hot oil. You can make the cabbage vadai on a greased foil or cling film.
Fry until golden stirring often on a medium heat.
Finally drain them to kitchen tissues. Fry the cabbage vadai in batches of 2 to 3.
Serve cabbage vadai with a cup of tea.