Healthy Snacks

Vazhaipoo Vadai

Vazhaipoo Vadai is one of my family’s favorite tea time snacks. Really healthy and taste so yummy. This vazhaipoo vadai is so crispy on the outer and so moist and fluffy in the middle.

Vazhaipoo Vadai is one of my family’s favorite tea time snacks. Really healthy and taste so yummy. This vazhaipoo vadai is so crispy on the outer and so moist and fluffy in the middle. I loved it so much… I hope you will try this out and let me know how it turns out for you…

Banana flowers are loaded with fiber, protein, potassium, calcium, copper, iron, magnesium and vitamin E. It can be eaten either raw or cooked. According to Ayurveda, eating a cup of cooked banana flowers can prevent excessive menstrual bleeding. They are also believed to help women suffering from polycystic ovarian syndrome (PCOS). Being an excellent source of fiber, it helps to prevent constipation.

This South Indian dish features the delicate and flavorful banana flower, combined with bengal gram and a blend of aromatic spices. Follow along as we guide you through the step-by-step process of creating this crispy and satisfying snack. Get ready to tantalize your taste buds with the flavors of Vazhaipoo Vadai!

What Is Vazhaipoo Vadai?

Vazhaipoo vadai is a delectable South Indian snack made from banana flowers, bengal gram, and a blend of Indian spices. This mouthwatering vada is a unique combination of tender banana flowers, green chilies, ginger, and fennel seeds, all mixed together to create a coarsely ground batter. The addition of shallots, curry leaves, and seasoning with hing powder and salt adds a burst of flavor to this savory treat.
The vazhaipoo vadai is then shaped into patties and fried until golden brown and crispy. The result is a scrumptious snack that is perfect for any time of the day. Whether it's for a tea-time indulgence or a party appetizer, vazhaipoo vadai is a must-try dish that brings together the essence of South Indian flavors with a unique twist.

Why You'll Love Vazhaipoo Vadai?

Delicious texture: The Vazhaipoo Vadai has a unique and delicious texture, thanks to the coarsely ground bengal gram and banana flowers. The crunchy exterior and soft interior make it a delightful snack or side dish.
Healthy and nutritious: Banana flowers are packed with essential nutrients such as vitamins, minerals, and antioxidants. They are also known for their ability to improve digestion and regulate menstrual cycles. Combined with the protein-rich bengal gram, this snack is not only tasty but also beneficial for your health.
Low in calories: Vazhaipoo vadai is a low-calorie option compared to other fried snacks. It can be a guilt-free indulgence for those watching their calorie intake.
Gluten-free and vegan: This recipe is perfect for those following a gluten-free or vegan diet. It's a great way to enjoy a crispy snack without compromising dietary restrictions.
Versatile dish: Vazhaipoo vadai can be enjoyed as a standalone snack with a cup of tea or served as a side dish with rice and curry. Its versatility makes it a great addition to any meal.
Traditional and flavorful: The combination of traditional ingredients and spices gives Vazhaipoo vadai a rich and aromatic flavor that will leave you craving for more. It's a perfect way to experience the authentic flavors of South Indian cuisine.

Ingredients for Vazhaipoo Vadai

Bengal Gram/Channa Dal/Kadalai Paruppu: This ingredient provides the main base for the vada batter and adds a nutty flavor and crunchy texture.
Green Chilies: Adds a spicy kick and depth of flavor to the vada.
Ginger: Offers a subtle warmth and pungent flavor to the vada.
Fried Gram: Helps in binding the vada batter and provides a nutty flavor.
Fennel Seeds: Adds a slightly sweet and licorice-like flavor to the vada.
Shallots: Bring a sweet and mild flavor to the vada, enhancing its overall taste.

How To Make Vazhaipoo Vadai?

Vazhaipoo vadai is a delicious and flavorful South Indian snack that is enjoyed by many. Here are the steps to make this tasty dish:

Wash and soak the bengal gram for 2 hours to ensure that it softens and cooks well.
Chop the tender banana flowers roughly and keep it in diluted buttermilk until use to prevent discoloration.
After 2 hours, drain the water completely from the dal, and grind it coarsely in a mixie jar or food processor with green chilies, fried gram, ginger, and fennel seeds.
Add the chopped banana flowers to the coarsely ground mixture and grind it again until the vazhaipoo vada batter is slightly coarse.
Place the batter in a wide bowl and then add chopped onions, curry leaves, hing powder, and salt. Mix everything well and taste the batter to check for salt.
Heat oil in a pan over medium heat and fry the vada until golden brown and crisp on both sides.
Remove from the oil and place them on a tissue paper to drain excess oil.
Now the vazhaipoo vadai is ready to enjoy!

Each step is important in bringing out the flavors and textures of the vazhaipoo vadai, so be sure to follow the instructions carefully for a delicious outcome.

Serving Suggestions

Pair with chutney: Serve the vazhaipoo vadai with coconut chutney or mint chutney for a burst of flavors that complement each other perfectly.
Accompany with sambar: Enjoy the vadai with a side of piping hot sambar for a satisfying and wholesome meal.
Enjoy with tea: Pair the crispy vazhaipoo vadai with a hot cup of tea for a delightful snack time experience.
Serve with rice: Include the vadai as a side dish with steamed rice and rasam or dal for a traditional South Indian meal.
Create a platter: Make a platter with vadai, chutney, and sambar for a complete and fulfilling meal experience.
Combine with other snacks: Serve the vazhaipoo vadai alongside other South Indian snacks like bonda and bajji for a variety of flavors and textures.

Tips for Making Vazhaipoo Vadai

Furthermore, I would like to share some of my suggestions for a crispy vazhaipoo vadai.

Firstly, soak the channa dal for minimum 2 hours otherwise, you can’t grind it at the right consistency.
Secondly, don’t add any water while grinding dal and banana flower. The dal mixture should be coarse as shown in the picture. Grind it by using pulse button for 3 to 4 times. Don’t grind it for a long time. If you grind it for a long time, then it will become a smooth batter. So take care while grinding.
Finally, if you want to check the correct heat of the oil, then drop a small portion of the mix and it will come to the surface immediately, For beginners, grease a plastic sheet or a plantain leaf, then flatten the vadai on it, transfer it to the back side of the perforated ladle and then slip it gently into the hot oil.

How to clean the banana flower:

Furthermore, I would like to explain how to clean the vazhaipoo. First, remove the outer petal and you can see a bunch of florets. Take the florets and remove the stamen and the small cover along with it. It is just like an onion. See the pictures for your reference.

Variations for Vazhaipoo Vadai

1. Spicy Twist: For those who love a little extra heat, add some finely chopped red chilies or a dash of chili powder to the vada batter for an extra kick.

2. Nutty Flavors: Experiment with adding some crushed peanuts or cashews to the vazhaipoo vada batter for a delightful crunch and nutty flavor.

3. Gluten-Free Option: Replace the Bengal Gram with chickpea flour or besan to make a gluten-free version of the vazhaipoo vadai.

4. Herbs and Spices: Get creative with the flavor profile by adding a pinch of cumin powder, garam masala, or even some fresh cilantro to the vada batter.

5. Vegetable Medley: Incorporate more veggies into the vada batter by mixing in some grated carrots, finely chopped spinach, or even some grated zucchini for added nutrition and color.

6. Dipping Sauces: Serve the vazhaipoo vadai with a variety of dipping sauces such as mint chutney, tamarind sauce, or even a tangy yogurt dip to elevate the flavors.

How to Store Vazhaipoo Vadai

Proper storage of vazhaipoo can keep it fresh and ready to use for making delicious vadai. Here are some simple storage tricks to maintain freshness:

Make sure to wash the vazhaipoo thoroughly and soak it in diluted buttermilk until use to prevent discoloration.
Store the soaked vazhaipoo in an airtight container in the refrigerator to keep it fresh for a few days.
When grinding the vazhaipoo for the vada batter, ensure that it is not over ground, as this can affect the texture of the vadai.
For the other ingredients like Bengal gram, fried gram, and spices, store them in airtight containers in a cool, dry place to maintain their flavor and aroma.
It is important to check for any moisture in the storage containers to prevent spoilage.
Proper storage of the key ingredients ensures that you have everything ready to make delicious and crispy vazhaipoo vadai whenever you want.

By following these simple storage tips, you can enjoy the delicious taste of vazhaipoo vadai anytime without any compromise in flavor and freshness.

Frequently Asked Questions (FAQs)

How do I prevent the vazhaipoo from discoloring?

To prevent discoloration of the vazhaipoo, it is important to chop the tender banana flowers roughly and keep them in diluted buttermilk until use. This will help maintain the color and freshness of the vazhaipoo.

Can I adjust the spiciness of the vazhaipoo vadai?

Yes, you can adjust the spiciness of the vazhaipoo vadai by increasing or decreasing the quantity of green chilies according to your preference. You can also remove the seeds from the green chilies for a milder flavor.

What can I substitute for bengal gram?

If you don't have bengal gram, you can substitute it with yellow split peas or split chickpeas. Both these alternatives can be used in place of bengal gram to make delicious vazhaipoo vadai.

Can I make the vazhaipoo vadai ahead of time?

Yes, you can prepare the vazhaipoo vadai ahead of time and store it in an airtight container. When ready to serve, you can reheat it in the oven or an air fryer to maintain its crispiness.

How do I know when the vazhaipoo vadai is ready to eat?

The vazhaipoo vadai is ready to eat when it turns golden brown and crisp on both sides. Keep an eye on the color and texture while frying to ensure the vadai is cooked to perfection.

Can I add additional ingredients to the vazhaipoo vadai batter?

Yes, you can customize the vazhaipoo vadai batter by adding ingredients like grated coconut, coriander leaves, or even chopped nuts for added flavor and texture. Feel free to experiment with different ingredients to suit your taste preferences.

Recipe Card

Vazhaipoo Vadai

Vazhaipoo Vadai 2018-09-05 03:43:15

Serves 5
Soak Bengal Gram: 2 hours
Grind Batter: 10 minutes
Fry Vadai: 10 minutes

Ingredients

1 medium sized vazhaipoo/ banana flower
1/2 cup Bengal gram/channa dal/kadalai paruppu
3 green chilies
1 inch ginger
2 tsp fried gram
1 tsp fennel seeds
1/4 tsp hing powder (optional)
10 nos shallots, finely chopped
few curry leaves finely chopped
salt to taste
Oil to deep fry

Instructions:

Preparations

Wash and soak the bengal gram for 2 hours.
Chop the tender banana flowers roughly and keep it in the diluted buttermilk until use to prevent discoloration.

How to prepare the batter:

After 2 hours, drain the water completely from the dal, and place it in the mixie jar or food processor with green chillies, fried gram, ginger and fennel seeds.
Grind it coarsely as shown in the picture and then add the chopped banana flowers (drain all the buttermilk completely and then add) and grind it coarsely.
The vazhaipoo vada batter should be slightly coarse.

How to make vazhaipoo vadai:

Now place the batter in a wide bowl and then add chopped onions, curry leaves, hing powder and salt.
Mix everything well and taste the batter to check for salt.
Meanwhile, heat oil in a pan over medium heat.
Then take a small lemon sized ball of the mix, flatten it with your hands just like a pattie and gently slip it into the hot oil.
Fry both sides till golden brown and crisp.
Remove from the oil by using a perforated ladle and place them on a tissue paper to drain excess oil.
Repeat the same procedure for the rest of the mix also.
Now the vazhaipoo vadai is ready to eat!

By Santhi Therese The Indian Claypot

https://theindianclaypot.com/

Step-By-Step Instructions:

Remove the outer petal and you can
see a bunch of florets.

Take the florets and remove the stamen
and the small cover along with it.
It is just like an onion.

drain the water completely from the dal,
and then place it in the mixie jar or food processor
with green chilies, fried gram, ginger and fennel seeds.