Dill Cabbage Vada Recipe | Dal Vada Recipe

Vegan Dill Cabbage Vada Recipe

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 makes the mouth water!

Whole Food Plant Based Baked Dill Cabbage Vada Recipe

Course: Snacks, Side Dish for Lunch & Dinner Meals
Cuisine: South Indian Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 People

INGREDIENTS

1. 1/2 cup Dill Leaves
2. 1/2 cup Cabbage shredded
3. 1 cup Besan / Gram Flour
4. 1/4 cup Peanut
5. 1/4 cup Flaxseed
6. 1 inch piece Ginger
7. 1 tsp Jeera / Cumin Seeds
8. 1 Green Chili
9. 1 tsp Turmeric Powder
10. 1/2 tsp Black Pepper Powder
11. 1/2 tsp Jeera Powder / Cumin Seed Powder
12. 4 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
13. Water as required

INSTRUCTIONS

1. Shred cabbage. Remove dill leaves. Use the rest of the dill plant for compost.
2. Coarsely grind peanuts into peanut powder. Grind flaxseeds into a fine powder.
3. 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.
4. Line a baking tray with unbleached parchment paper or silicone baking sheet.
5. Place the shaped vada at even intervals on the baking tray.
6. 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. See Nutrition Science Highlights for WFPB Dill Cabbage Vadas Recipe below for details.
7. Oil-free Baked Dill Cabbage Vada is ready! Serve fresh with Pudina Chutney!

Plant Based Chef Pro Tips for Best Baked Dill Cabbage Vada Recipe

1. While shaping dill cabbage vadas, wet your hands from time to time to make it easier.

Nutrition Science Highlights for WFPB Baked Dill Cabbage Vada Recipe

1. Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
2. Why not frying? Oil is a processed food, even if it is cold pressed oil. In whole nuts, the calories from the oil are balanced out with the fiber and nutrients in the nut. For example, peanuts are healthier than peanut oil, sesame seeds are healthier than sesame oil. Hence, a healthy diet excludes oil and includes whole nuts. We can easily achieve a 'fried' effect of different recipes by baking the same dishes instead, like this one!
3. What's wrong with baking? The brown color we get on baking whole grains, tubers, legumes, or nuts is due to the formation of carcinogenic AGE compounds. We can eliminate the formation of these compounds by baking at or below 120 deg C. Up to 160 deg C, the formation of AGEs slower rises, and after that, rises exponentially. It can also be reduced by adding spices and herbs, and in the case of breads and cakes, cutting off the crust before serving.