Vazhaipoo Vadai

Vazhaipoo Vadai is a flavorful and tasty vadai made with Banana flower, chana dal, curry leaves, onion, spice powders and coriander leaves. It is also known as Banana blossom fritters, this South Indian dish is now finding its place in the buffet menu of the star hotels. How to make Vazhaipoo Vadai is posted here in this recipe with step by step pictures.

Vazhaipoo vadai is my favorite or let me put it this way, I love anything made with vazhaipoo. Amma makes vazhaipoo vadai in a different way which I have posted earlier but I wanted to try it like our masala vada.

About Vazhaipoo Vadai

Vazhaipoo Vadai is fritters made using banana flower, onion, chana dal, curry leaves, spice powders etc. It is crisp , flavorful and tasty. It takes time and effort to clean banana flower but worth the time and effort I would say. Do try this Vazhaipoo Vadai and enjoy!

I had vada paruppu which my friend gave me so I tried the vadai last month with it and it turned out super crispy and yummy. I usually make vazhaipoo poriyal but make vazhaipoo vadai occasionally. If you are trying to introduce the veggie to kids then you can try this vadai I am sure they will love it as its crisp.

Vazhaipoo Vadai Ingredients

• Banana flower – Choose a medium sized banana flower. Clean it well, rinse and then use it.
• Chana dal – Chana dal is added to make a binding and also adds texture and taste.
• Onion – Onion is chopped and added.
• Fennel seeds powder – Fennel seeds powder adds flavor to the vadai.
• Rice flour – Rise flour is added for binding and to make the vadai crisp.
• Red chilies – Red chilies is added for spice.
• Curry leaves – Curry leaves are torn and added for flavor.
• Coriander leaves – Coriander leaves is added for flavor.

Similar Recipes

• Onion bajji
• Bread bajji
• Mysore bonda
• Medu vada
• Masala vadai

How to make Vazhaipoo Vadai Step by Step

1.Clean vazhaipoo and chop it fine. Soak chana dal in water till immersing level for 1 hour at least. While you do other works, keep chopped vazhaipoo immersed in water + a tablespoon of buttermilk just to avoid browning.

2.Drain water, Then add chana dal and red chilies in a mixer and grind it coarsely. Drain water completely, just squeeze and remove excess water from vazhaipoo and just give a quick grind for vazhaipoo(just one or two pulse) and add it together in a mixing bowl.

3.In a mixing bowl : add vazhaipoo, chana dal, onion, curry leaves, fennel seeds powder, rice flour and required salt. Mix well to form a dough consistency. Shape them into medium sized patties/vadas.

4.While you shape the vadas, heat the oil. Put a small pinch of dough into the oil if it raises immediately then the oil temperature is just perfect. Drop the vadais (may be 2-3 at a  time) in oil and flip both the sides and cook till nicely browned and its crisp. Fry the vadais in medium flame. Drain in tissue paper.

Serve hot with coffee / tea!

Expert Tips

• I had fennel seeds powder ready so I used that. If you are using fennel seeds, then add it along with chana dal and red chilies for grinding.
• I used vada paruppu instead of chana dal as I had it in hand. If you are getting vada paruppu in your place don’t miss to try it for vadais, it sure makes a difference.
• Cook in medium flame else it will not get cooked inside.
• Drain water completely from vazhaipoo, squeeze to remove excess water. If there is moisture in the dough then the vadais will drink more oil.
• Also squeeze onion to remove water then add it to the mixing bowl.
• I fried few vadais for clicking and refrigerated the rest for later use.
• Grinding vazhaipoo is optional but it will help holding shape else it will start spreading out in oil. Also coarse texture gives crispy vadais so grind chana dal also coarsely.
• Add salt and onion just before frying the vadais else it will leave out water.

Serving and Storage

Vazhaipoo Vadai can be served as a tea time snack or along with meals. The vadai mixture made can be store in fridge for 2 days and used.

If you have any more questions about this Vazhaipoo Vadai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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Vazhaipoo Vadai Recipe

Vazhaipoo Vadai is a flavorful and tasty vadai made with Banana flower, chana dal, curry leaves, onion, spice powders and coriander leaves. It is also known as Banana blossom fritters, this South Indian dish is now finding its place in the buffet menu of the star hotels. How to make Vazhaipoo Vadai is posted here in this recipe with step by step pictures.

Prep Time2 hours hrs 15 minutes mins

Cook Time15 minutes mins

Total Time2 hours hrs 30 minutes mins

Servings3 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1 and 1/2 cups vazhaipoo / banana flower cleaned and chopped
• 3/4 cup chana dal
• 1/3 cup onion finely chopped
• 1 teaspoon fennel seeds powder
• 1 tablespoon rice flour
• 2 dried red chillies
• 1 tablespoon curry leaves torn
• 1 tablespoon coriander leaves chopped finely

Instructions

• Clean vazhaipoo and chop it fine. Soak chana dal in water till immersing level for 1 hour at least. While you do other works, keep chopped vazhaipoo immersed in water + a tablespoon of buttermilk just to avoid browning.
• Drain water, Then add chana dal and red chilies in a mixer and grind it coarsely. Drain water completely, just squeeze and remove excess water from vazhaipoo and just give a quick grind for vazhaipoo(just one or two pulse) and add it together in a mixing bowl.
• In a mixing bowl : add vazhaipoo, chana dal, onion, curry leaves, fennel seeds powder,rice flour and required salt. Mix well to form a dough consistency. Shape them into medium sized patties/vadas.
• While you shape the vadas, heat the oil. Put a small pinch of dough into the oil if it raises immediately then the oil temperature is just perfect. Drop the vadais (may be 2-3 at a  time) in oil and flip both the sides and cook till nicely browned and its crisp. Fry the vadais in medium flame. Drain in tissue paper.
• Serve hot with coffee / tea!

Notes

• I had fennel seeds powder ready so I used that. If you are using fennel seeds, then add it along with chana dal and red chilies for grinding.
• I used vada paruppu instead of chana dal as I had it in hand. If you are getting vada paruppu in your place don’t miss to try it for vadais, it sure makes a difference.
• Cook in medium flame else it will not get cooked inside.
• Drain water completely from vazhaipoo, squeeze to remove excess water. If there is moisture in the dough then the vadais will drink more oil.
• Also squeeze onion to remove water then add it to the mixing bowl.
• I fried few vadais for clicking and refrigerated the rest for later use.
• Grinding vazhaipoo is optional but it will help holding shape else it will start spreading out in oil. Also coarse texture gives crispy vadais so grind chana dal also coarsely. Also don’t grind raw vazhaipoo smooth as it might turn bitter when its cooked.
• Add salt and onion just before frying the vadais else it will leave out water.

Nutrition Facts

Vazhaipoo Vadai Recipe

Amount Per Serving (200 g)

Calories 246 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.03g0%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Sodium 4mg0%

Potassium 791mg23%

Carbohydrates 47g16%

Fiber 19g79%

Sugar 3g3%

Protein 10g20%

Vitamin A 668IU13%

Vitamin C 242mg293%

Calcium 138mg14%

Iron 69mg383%

* Percent Daily Values are based on a 2000 calorie diet.

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