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Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. Last year - 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu: 

Corn & Cabbage Vada (Fritters)

Happy Ugadi! 

This past Friday (4/8) was Telugu New Year also known as Ugadi. It is usually celebrated with the reading of the New Years' almanac and traditional foods. You can read more about our previous years celebrations here: 2014, 2015.

This year, we celebrated Ugadi a little smaller than usual, since we both have been feeling under the weather. We had spicy tomato rasam, lemon rice, corn & cabbage vada, and of course a little Ugadi Pachadi.

As I've mentioned before, I'm a big fan of Vada, to me they are delicious spicy vegetable doughnuts! Part of the reason I like making/eating Vada is because they are simple, quick, can be made with pretty much any vegetable and are filling. It's great as a snack or a side dish. These tasty ones have a hint of sweetness from the corn which balances the spice from the red onions and chilies nicely, while the cabbage gives them some extra crunch!

Here is my recipe for Corn and Cabbage Vada:

Makes 15-20


1 cup Urad Dal
1 cup Chopped Green Cabbage
1/2 cup Chopped Red Onion
1/2 cup Sweet Corn
1 tsp Garlic Ginger Paste
1 Chopped Green Chilies
1/2 tsp Mustard Seeds
1/2 tsp Red Chili Powder
1/2 tsp Salt
3 cups Water
1 Handful Chopped Cilantro
Vegetable Oil

Prep Work: Soak the Urad Dal in 2 cups of warm water for about an hour.

1. Drain the water from the Dal and place softened beans in a food processor. Grind to a paste, then slowly add water till it gains a thick batter consistency.

2. To the batter add all the spices and vegetables. Mix throughly.

3. Pour oil about 1/2" deep into a frying pan, and heat to medium.

4. While the oil is heating, with slightly damp hands start forming the vadas.

5. Carefully place them in the oil, and cook till golden brown on both sides.

6. Drain on paper towels. Serve Hot with chutney of your choosing.


I have entered this post in April 2016 Inheritance Recipes Challenge, hosted by Pebble Soup and Coffee & Vanilla


  1. I adore Vada fritters and don't eat them often, these look so delicious. Hope your feeling better too.

    1. Thanks Shaheen, they are definitely a favorite! We are getting better slowly, the crazy weather I think is taking it's toll.

  2. This looks sooooo good! Thank you for sharing with Inheritance Recipes :)

    1. Thanks Margot! And thanks for hosting! :)

  3. Belated Happy Ugadi. Hope you all feel better. Hey the Vadas look absolutely delicious.

  4. Thank you Emily for linking to Inheritance recipes, I will bookmark this and make it soon


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