My first attempt of making these vazhaipoo vadais was successful!! 🙂 These are my favorite anytime either as a sidedish for lunch or just having it as a tea time snack. This is ammas version of making vazhaipoo vadai, you can check out another version with chana dal like masala vada. I love both versions as I love vazhaipoo in any form.
Vazhaipoo Vadai Recipe – Ingredients
Recipe Category: Snack | Recipe Cuisine: South Indian
Cleaned Vazhaipoo (Banana Flower) – 1 medium sized (1 cup after chopping)
Pottukadalai powdered – 3 tbsp
Onion – 1 big sized finely chopped (1/3 cup finely chopped)
Ginger Garlic Paste – 1 tsp
Fennel Seeds – 1 tsp powdered
Turmeric powder – 1/4 tsp
Red Chilli powder – 1 tsp
Curry leaves – 2 tsp
Coriander leaves – 2 tsp
Rice flour – 1 tbsp
Salt – to taste
Oil – for deep frying
- Clean vazhaipoo, chop it roughly.Pressure cook for 1 whistle with water till immersing level and turmeric powder. Drain water completely.Allow it to cool down.
- Squeeze the water completely.Then transfer to mixer and grind it to a semi fine paste.
- Now in a bowl add vazhaipoo paste,chopped onions, fennel seeds powder,coriander leaves, curry leaves,pottukadalai powder, red chilli powder, rice flour. Mix well and make small patties / vadai shapes and keep aside.You can also refrigerate the patties for 10mins to avoid the vadais drinking much oil.
- While you shape the vadas, heat the oil in a kadai. 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 is crisp.Fry the vadais in medium flame.Drain in tissue paper.
Crispy and yummy vadas ready, Serve hot with chutney or ketchup.
- You can use the same ingredients and method for senaikelangu/yam vadai(only difference is you dont need to pressure cook it, instead you have to saute it before grinding to a paste) to avoid itching.
- Make sure that the mix is not too dry then your vadais would be hard. Do not add more potukadalai and rice flour than the above mentioned quantity.
- 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.
- Add salt and onion just before frying the vadais else it will leave out water.