Vazhaipoo Vadai, also known as banana flower vadai, is a popular South Indian snack that is delicious, easy and is known for its unique flavour and crispy texture. This traditional snack originates from Tamil Nadu and has gained popularity across various regions of South India. The star ingredient, vazhaipoo (banana flower), is not only delicious but also packed with numerous health benefits.
The one I am sharing here is my mom’s recipe. What makes this vadai recipe unique is the combination of dal used. My mom uses masoor dal / red lentils and toor dal to make this recipe. The masoor dal adds crispiness and gives a wonderful texture and taste to the vadai. Do try this out for an interesting variation. Also, if you are a fan of such crispy, fried snacks from Indian Cuisine, try my Kappa Vadai and Vazhakkai Kola Urundai recipes.
Many people often struggle to put vazhaipoo to good use. While this vegetable can be used in many ways, vadai is one of the the most popular items where vazhaipoo is used. I remember tasting this vadai for the first time in a street side eatery in Chennai. Over the years, this recipes has gained popularity and is often served as a part of special menu in restaurants and weddings.
This recipe is so simple that you can easily recreate it at home. The only time consuming job is to prepare the vazhaipoo. Once that’s done, making the vadai is a breeze. Whether enjoyed as a tea-time snack or as part of a festive meal, golden brown vazhaipoo vadai never fails to impress with its distinctive taste and aroma.
Jump to:
Why you will love this Vazhaipoo Vadai
Vazhaipoo vadai can be enjoyed as a snack, appetizer, or even as a side dish with rice varieties.
The crispy exterior and soft interior provide a delightful contrast that is very enjoyable.
This Vadai is an easy and simple recipe with vazhaipoo that even beginners can try.
The combination of banana flower and aromatic spices creates a very delicious taste and texture.
How to make Vazhaipoo Vadai
Wash and soak toor dal and masoor dal for 1 & ½ hours. Clean and finely chop the vazhaipoo / banana flower.
Add red chillies, fennel seeds to a mixie jar. Grind them together. To this, add the soaked and drained dal. No need to add any water.
Grind them well together. Add curry leaves and grind again. You can sprinkle water if you have difficulty in grinding. The final batter should be coarse and not too fine like a paste.
Add salt and asafoetida to the batter. Finally add the cut vazhaipoo florets. Mix well.
Heat oil in a deep pan for frying. Make sure the heat is on medium flame. Once the oil is hot and ready, gently wet your hands, take a small portion of the batter, and shape it into a flat, thin, and round vadai. The thinner and flatter you make it, the vadai will turn out to be crispier.
Carefully slide the vadai into hot oil and fry until golden brown on both sides.
Remove and drain on paper towels to remove excess oil.
Serve hot vazhaipoo vadai with chutney, sambar or your favourite sauce on the side.
Tips for making perfect Banana Flower Vadai
Ensure the banana flower is cleaned thoroughly and chopped finely for the best texture.
Maintain medium heat for frying. If the oil is too hot, the vadais will brown quickly without cooking inside.
Wet your hands before shaping each vadai to prevent the batter from sticking.
Don’t overcrowd the pan. Fry in small batches for even cooking.
Finely chopped onion, garlic can be added to the vadai for an additional flavour and taste.
Serving Suggestions
Serve hot vazhaipoo vadai with coconut chutney, tomato chutney and sambar for a traditional experience.
Pair the crispy vazhaipoo vadai with a cup of hot filter coffee or masala chai for an evening snack.
Include the flavourful banana blossom vadai as part of a South Indian thali or festive meal.
Serve the banana flower vada alongside tomato ketchup or mint coriander chutney for a variety.
Frequently asked questions
These vadais are best enjoyed fresh. However, you can store them in an airtight container at room temperature for up to a day. Reheat before serving.
It’s not recommended to freeze the batter as the banana flower may lose its texture. It’s best to prepare and consume fresh.
While the unique taste of banana flower is hard to replicate, you can try using finely chopped cabbage, onion or spinach for a delicious variation.
Other recipes you may like
Follow me on
Recipe Card
Vazhaipoo Vadai | Banana Flower Vadai
Ingredients
- ¾ cup Masoor Dal / Red Lentil Dal
- ¾ cup Toor Dal
- 1 & ½ cups Vazhaipoo / Banana Flower cleaned and finely chopped
- 4 Red Chillies
- 1 teaspoon Fennel Seeds / Saunf
- 10 Curry Leaves
- Salt as needed
- Asafoetida a generous pinch
- Oil for deep frying
Instructions
- Wash and soak toor dal and masoor dal for 1 & ½ hours. Clean and finely chop the vazhaipoo / banana flower.
- Add red chillies, fennel seeds to a mixie jar. Grind them together. To this, add the soaked and drained dal. No need to add any water. Grind them well together. Add curry leaves and grind again. You can sprinkle water if you have difficulty in grinding. The final batter should be coarse and not too fine like a paste.
- Add salt and asafoetida to the batter. Finally, add the cut vazhaipoo florets. Mix well.
- Heat oil in a deep pan for frying. Make sure the heat is on medium flame. Gently wet your hands, take a small portion of the batter, and shape it into a flat, thin, and round vadai.
- The thinner and flatter you make it, the vadai will turn out to be crispier. Carefully slide the vadai into hot oil and fry until golden brown on both sides. Remove and drain on paper towels to remove excess oil.
- Serve hot vazhaipoo vadai with chutney, sambar or your favourite sauce on the side.