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. 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.

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.

You may also like my other vadai recipes like Medhu Vadai, Paruppu Vadai and falafel recipe.

Vazhaipoo Vadai 2018-09-05 03:43:15

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Ingredients

1. 1 medium sized vazhaipoo/ banana flower
2. 1/2 cup Bengal gram/channa dal/kadalai paruppu
3. 3 green chilies
4. 1 inch ginger
5. 2 tsp fried gram
6. 1 tsp fennel seeds
7. 1/4 tsp hing powder (optional)
8. 10 nos shallots, finely chopped
9. few curry leaves finely chopped
10. salt to taste          Preparations
11. Wash and soak the bengal gram for 2 hours.
12. Chop the tender banana flowers roughly and keep it in the diluted buttermilk until use to prevent discoloration.          How to prepare the batter
13. 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.
14. 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.
15. The vazhaipoo vada batter should be slightly coarse.          How to make vazhaipoo vadai
16. Now place the batter in a wide bowl and then add chopped onions, curry leaves, hing powder and salt.
17. Mix everything well and taste the batter to check for salt.
18. Meanwhile, heat oil in a pan over medium heat.
19. 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.
20. Fry both sides till golden brown and crisp.
21. Remove from the oil by using a perforated ladle and place them on a tissue paper to drain excess oil.
22. Repeat the same procedure for the rest of the mix also.
23. Now the vazhaipoo vadai is ready to eat!         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Vazhaipoo Vadai

Serves 1
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
• to taste Salt

Instructions

• 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.
• 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.
• 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

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.

Grind it coarsely.

then add the chopped banana flowers
and grind it coarsely.

place the batter in a wide bowl and then
add chopped onions, curry leaves,
Hing powder and salt. Mix everything well.

Then take a small lemon sized ball of the mix,
flatten it with your hands just like pattie
and gently slip it into the hot oil.

Fry both sides till golden brown and crisp.