Vazhaipoo Vadai – Crispy and delicious vadai made with chana dal, vazhaipoo, onions, coriander leaves, curry leaves as main ingredients and spiced up with cinnamon, fennel seeds.
Vazhaipoo vadai is a traditional healthy snack made by adding chopped vazhaipoo (banana blossom) to the regular paruppu vadai batter. Spices like fennel seeds and cinnamon are added to give an excellent flavor. Cleaning the banana blossom demands time and effort but well worth considering the health benefits the flower has to offer. Chopped banana blossom releases an appetizing flavor when fried in oil and we can enjoy the small bits of that in every bite. Vazhaipoo vadai can be a perfect tea-time snack along with a cup of hot coffee/tea. Here goes the recipe of this crispy and delicious vazhaipoo vadai!
Vazhaipoo Vadai Recipe:
Cuisine : South Indian – Tamilnadu
Category : Snacks / Appetizers
Makes : 20 (medium size)
Preparation Time : 20 min + 2 hrs for soaking dal
Cooking Time : 30 min
1 cup : 240 ml
- 1 cup Chana Dal (Kadalai Paruppu)
- 1 1/4 cup finely chopped Vazhaipoo (Banana Blossom)
- 1/2 Onion, finely chopped
- 2 tbsp Rice Flour (if required)
- 2 Green Chillies
- 3 sprigs Coriander Leaves, finely chopped
- 1 sprig Curry Leaves, finely chopped
- 1 tsp Fennel Seeds
- 1/2″ piece Cinnamon
- Salt as required
- Oil for deep frying
1. Wash and soak chana dal in water for 2-3 hours. Clean and chop the banana blossom. To prevent them from turning black, put them in water mixed with a little curd.
2. Drain the water completely from the chana dal. Put the cinnamon, fennel seeds and green chillies at the bottom of the mixer grinder jar. Add the chana dal on top (reserve 1 tbsp of chana dal) and grind to a coarse paste without adding water. Add the reserved chana dal.
3. Heat oil in a frying pan.
4. Meanwhile mix the chopped onions, chopped coriander leaves, chopped curry leaves and chopped vazhaipoo, salt with the ground dal. If this mixture doesn’t bind well and you are not able to make balls, you can add rice flour for binding. I used rice flour here.
5. Make small balls and flatten them between your palms.
6. Drop a small bit of the batter in oil. If it comes to the surface of the oil soon, it means the oil has attained the right temperature and we are set to go. Fry the vadais in oil till golden brown. Note the following while frying.
- Do not drop many vadais at a time. If the oil is overcrowded, the temperature of the oil comes down and frying doesn’t happen properly. Also the vadais do not become crispy. There should be some free space around each vadai.
- Oil should be hot. If you drop a small piece of batter, it should come up with a sizzling sound.
- Do not let the oil smoke. If you drop the vadai at this point, the outer part becomes brown/black soon and the inner part doesn’t get cooked.
- Fry till the bubbles stop.
- After taking out each batch, give some time say 20-30 seconds, for the oil to attain the right temperature again. Do not drop the next batch as soon as you take out the previous one.
- Frying takes more time than the regular paruppu vadai.