Vazhaipoo Vadai | Banana Flower Vada

Vazhaipoo vadai is everyone's favorite at home. We once got a chance to taste this vada in a cafe in national highway. It was me who ordered this vada. My hubby was little hesitant to try since it is new to him. After tasting a little portion of it, everyone ordered for the second one. From then we head towards that particular cafe just to taste these delicious vazhaipoo vada. Have it with pottukadalai chutney for a great combination.

Vazhaipoo Vada

Recipe Cuisine: South Indian | Recipe Category: Tea time Snacks

Prep Time: 1 hr | Cooking Time: 20 mins | Serves: 4

Ingredients:

Channa dal / Kadalai Paruppu - 1 cup

Banana flower - 1 1/4 cup

Onion - 1

Green chilli - 3

Fennel seeds - 1 tsp

Asafoetida/ Perungaya podi - a pinch

Salt - to taste

Curry leaves - a sprig

Coriander leaves - 1 tblspn

Oil - to deep fry

Optional:

Pottukadalai - 2 tsp

Method:

Soak the channa dal for 2 hours. Drain water and take it in a blender. Add fennel seeds, asafoetida, salt and grind it to a coarse paste.

Remove the outer layer of banana flower and take away the kallan from it. Finely chop the flower and soak it in water or buttermilk.

Add chopped banana flower and give it one or two pulses. To this, add the chopped green chilli, onion and curry leaves.

Heat oil to deep fry and reduce the flame to medium once oil becomes hot. Take little vada batter and pat it to vada shape and deep fry till it becomes golden.

Serve with pottukadalai chutney.

Note:

•  If the vada breaks while frying, add 2 tsp of pottukadalai flower or besan flower.

Pictorial:

Keep all your ingredients ready for vazhaipoo vada. Soak the channa dal for 2 hours

Drain excess water and take it in a blender. Add fennel seeds, asafoetida, salt

Grind it coarsely

Remove the outer layer of banana flower and take away the kallan from it. Now, add the chopped vazhaipoo to the coarsely ground channa dal and give it 1 or 2 pulse

Transfer the ground paste into a mixing bowl and add finely chopped onion, green chilli, coriander leaves and chopped curry leaves

Take little ground paste and pat it to vada shape. If it breaks while frying add 2 tsp of pottukadalai flower or besan flower

Heat oil to deep fry and reduce the heat to medium flame. Deep fry the vada till golden brown

Serve with pottukadalai chutney.