Vazhaipoo Vadai
Vazhaipoo vadai is a unique tasting vada made with ground Banana Blossom and Chana Dal. Also known as Banana blossom fritters, this southindian 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.
Servings3 people
Ingredients
- 1and 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
- salt to taste
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 chillies 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 Vazhaipoo Vadai hot with coffee / tea!
Notes
- I had fennel seeds powdered ready so I used that. If you are using fennel seeds, then add it along with chana dal and red chillies 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 dont 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 dont 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
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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