Gluten Free
Vazhaipoo Vadai Recipe
Vazhaipoo (banana flower/ blossom) is a tropical delicacy, prepared using various techniques throughout Southeast Asia. In Southern India, the plant is often eaten as a sautéed dish or even as deep fried fritters (vada or vadai).
The Vazhaipoo Vadai is a deep fried batter made with pulsed lentils and the banana flower. It is commonly eaten as a teatime snack or simply with some chutney. Follow this easy recipe to make some vazhaipoo vadais at home.
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
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Ingredients
- 1 banana flower/ banana blossom vazhaipoo
- gram ¼ Bengal chana dal
- cup ¼tur dal
- 3 Green chilies
- 1 tsp fennel seeds saunf
- tsp ¼Hing asafetida
- 2 tsp fried gram
- 1 cup Buttermilk
- salt to taste
- 1 medium onion
- 2 tbsp coriander leaves finely chopped
- A few sprigs curry leaves
Ingredients
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Instructions
- Wash and soak bengal gram dal and tur dal for 2 hours.
- Take tender banana flowers, chop it and keep in diluted buttermilk until use to prevent discoloration.
- After 2 hours, drain the water completely from the dal, add green chilies, fennel seeds, fried gram, salt and grind in a blender for 2-3 seconds.
- Drain the vazhaipoo and to the dal mix and grind it coarsely for 3-4 seconds, leave a gap of 3 seconds and then grind again. The vazhaipoo vada batter should be slightly coarse. Taste the batter to check for salt.
- Now add finely chopped onions, finely chopped coriander leaves and few curry leaves. Mix everything well.
- Take a lemon-sized ball of the batter, flatten it with your hands and form into a disc.
- Heat oil in a kadai
- Once the oil is hot, reduce the temperature to medium. Drop the prepared discs/patties into the oil gently. Fry both sides until brown.
- Remove from oil with a slotted spoon and drain excess oil on a paper towel.
- Repeat the same process for the rest of the batter.
- Serve hot.