

Vazhaipoo Vada
Ingredients:
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
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:
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Keep all your ingredients ready for vazhaipoo vada. Soak the channa dal for 2 hours |
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Drain excess water and take it in a blender. Add fennel seeds, asafoetida, salt |
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Grind it coarsely |
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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 |
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Transfer the ground paste into a mixing bowl and add finely chopped onion, green chilli, coriander leaves and chopped curry leaves |
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Take little ground paste and pat it to vada shape. If it breaks while frying add 2 tsp of pottukadalai flower or besan flower |
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Heat oil to deep fry and reduce the heat to medium flame. Deep fry the vada till golden brown |
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Serve with pottukadalai chutney. |
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