Vazhaipoo Vadai | Banana Flower Vadai
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.
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.
Notes
Adjust the quantity of red chillies to suit your spice level.
Add finely chopped onions, coriander leaves, garlic, green chillies to the vadai batter for an additional taste and texture.
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