VAZHAIPOO VADAI/EVENING SNACKS
It was at at myapore karpagamba vilas that i first tasted this unique banana flower or vazhaipoo vadai.I was wondering how it would taste and lo!It was heavenly.The texture was soft on the inside and crisp on the outside.I have tried this at home many times and this saturday could make it again and click as well.The removal of stamen from the floret of banana flower is a tough job.Normally from preventing of stain in the palms i apply coconut oil and then remove.It is a good tip really.After that chopping is to be done and cut pieces clearly immersed in water to prevent blackening in case you are chopping it in advance.Now over to the yummy recipe of vazhaipoo vadai..
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| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
piece
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Ingredients
- 1/2 cup Channa dal
- 1/2 cup Tur Dal
- 1/2 cup banana flower chopped
- 1 onion
- 3 Chillies Red
- to taste salt
- 1/4 tsp turmeric powder
- 1/4 tsp asafoetida
- a few coriander leaves Curry and
Ingredients
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Instructions
- Soak channa and tur dals along with red chilles for about half an hour.
- Place it on the blender by straining water.
- Add turmeric powder and salt with asafoetida and grind coarsely
- Chop banana flower florets and put them in water.
- Chop onions.Add banana florets in the ground dal mixture by squeezing excess water.Add onions and curry and coriander leaves.
- Mix well.The batter is ready.
- Take a small ball of the dough and flatten it in the shape of a vada on a plastic sheet.Heat oil in kadai and slowly drop in the vadas.Add 3-4 at a time Wait till golden brown and take them out.
- Heat oil in a pan add add vadas on to the oil
- Fry till golden brown.
- Serve hot with any chutney of your choice.I served with green coriander chutney.
Recipe Notes
Notes
- You can add saunf to the dals while grinding.
- You can avoid onions too if you don’t want to add.
- Adding of roasted gram a handful while grinding will ensure a crispy texture.
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