Vazhaipoo Vadai | Banana Flower
Vazhaipoo vadai are crisp and yet soft tasting vadas made with banana flower and chana dal.
- Prep time
- 3 hr 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1/2 cup chana dal ((bengal gram))
- enough water (for soaking chana dal)
- 3/4 to 1 cup finely chopped banana flower
- 1 inch cinnamon
- 1/2 tsp fennel
- 1/4 tsp whole black pepper
- 1 medium onion (- chopped or 1/3 cup chopped onion or 50 to 60 grams onion)
- 1/2 inch ginger (- chopped)
- 1 to 2 green chilies (- chopped)
- 8 to 10 curry leaves (- chopped)
- 2 to 3 tablespoons chopped coriander leaves
- salt (as required)
- oil (for deep frying, as required)
Instructions
- 1
Rinse a couple of times and then soak chana dal in enough water for 2 hours. Then drain all the water very well.
- 2
Take the chana dal in a grinder jar. Add 1 inch cinnamon, ½ teaspoon fennel and ¼ teaspoon black pepper.
- 3
Grind to a semi fine paste.
- 4
Take the ground chana dal paste in a mixing bowl. Add ¾ to 1 cup finely chopped banana flower.
- 5
Then add ⅓ cup chopped onion, ½ inch ginger (chopped), 1 to 2 green chilies (chopped), 8 to 10 curry leaves (chopped) and 2 to 3 tablespoons chopped coriander leaves. Also add salt as required.
- 6
Mix very well.
- 7
Shape into vadas or patties.
- 8
Heat oil for deep frying in a kadai.
- 9
Check a small piece of vada in the oil. If it comes up gradually and steadily, then the oil is hot enough. Gently place the vadas in the hot oil.
- 10
Fry on medium flame till they are crisp and golden.
- 11
Once the vadai becomes golden, then remove with a slotted spoon.
- 12
Place them on kitchen paper towels. This way fry the remaining vadas.
- 13
Serve vazhaipoo vadai hot or warm with coconut chutney or any sauce or dip of your choice.