1. Soak the rice and dal together in water for 1 hour.
2. Drain the soaked ingredients and grind with coconut, chlies and tamarind to a stiff, slightly coarse paste. (avoid adding much water)
3. Mix in the cabbage and onion. Add salt to taste.
4. Heat oil for deep frying till it is moderately hot.
5. Take lime size balls of the vada mixture , flatten it to a disc and deep fry till golden brown. Drain and serve hot.

Makes: 15 to 20 Dangars