To begin making the Cabbage Onion Vada, finely grind the soaked urad dal with salt, adding as little water as possible into a thick smooth vada batter.Add the chopped cabbage, onions, green chillies and coriander leaves and mix into the ground urad dal paste. Check the salt and spice levels to see if your would like to adjust to suit your taste.Heat the�Kuzhi paniyaram�Pan and add a drop of oil into each cavity; once the pan is well heated scoop the vada batter using a scoop spoon. Cover the pan and allow it to steam .You will notice the top part of the vada getting cooked. At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crip as well. When you insert the back of the spoon or a knife in the center it should come out clean - this the test to check whether it is has been cooked. Continue the same process with the remaining vada batter and enjoy the healthy version of the vada'sServe�Cabbage Onion Vada along�with�Masala Chai�and�Green Chutney�for evening snack.