Vazhaipoo Vadai/Banana Blossom Vada is one of our favorites. Banana Blossom has so many health benefits in it. It is good practice to include it in our daily diet. We can make so many recipes using this banana blossom. Poriyal, kootu, thoran are some of them which are made using this.
This Vazhaipoo Vadai Recipe using chana dal is my mom’s recipe. My MIL makes it in a different way using powdered roasted gram. I will soon share that too. As we are using chana dal, this vada is very crispy on the outside and soft inside.
Video of this recipe. Subscribe for more videos.
This is very easy to prepare. But the only thing which takes time is to clean and cut the banana blossom. There is no shortcut in cleaning this flower. Remove the outer petal. You can see a bunch of florets inside. Take the whole bunch in your hand and rub the flower on top. So that the stamen and the white bag-shaped covering can be removed easily. You have to remove this from each floret. As you go further peeling, inside there would be tender ones. For tender florets, no need not remove the stamen and bag-shaped cover, we can just cut it without peeling.
Make sure to keep the cut banana blossoms in the water or buttermilk. Then thoroughly rinse it and then use it in the recipe. Now let us see how to make this Vazhaipoo Vadai/Banana Blossom Vada.
| Servings | Prep Time |
| 10-12 vadas approx | 15 minutes (exluding soaking time) |
| Cook Time |
| 20 minutes |
|
|
|
|
Crispy out and soft in Vazhaipoo Vadai/Banana Blossom Vada.
|
- 1 Cup Vazhaipoo/Banana Blossom finely chopped
- 1 Cup Chana dal/kadalai paruppu
- 1 Onion
- 2 Green chilies
- 1 tsp Fennel seed/Sombu
- 1/2 inch Ginger
- 3 pods garlic
- 1 inch Cinnamon stick/Pattai
- 2 Clove/Lavangam
- 1 strand Curry leaves
- salt to taste
- 2 cups oil to deepfry
- Chop onion, green chilies, curry leaves and set aside. Now let us see how to clean and cut the banana blossom. Remove the outer petal. You can see a bunch of florets inside. Take the whole bunch in your hand and rub the flower on top. So that the stamen and the white bag-shaped covering can be removed easily. You have to remove this from each floret.
- Now chop finely the florets and place it in water or buttermilk. Soak chana dal for 2-3 hours.
- In a mixer add fennel seed, ginger, garlic, cinnamon stick, clove and coarsely grind it.
- After soaking, wash chana dal, drain it thoroughly and grind it coarsely. Do not add any water. Transfer it to a wide bowl. Add chopped banana blossom, onions, green chilies, curry leaves, required salt to the bowl.
- Mix all the ingredients thoroughly. Make equally lemon sized balls and wet your palms with water and pat the vadas to flatten the balls.
- Heat oil in a Kadai. Deep fry in medium flame until golden brown. Flip once to fry on the other side. Drain on paper towel. Relish it with a hot cup of tea/coffee.
- Soak dal for enough time.
- Never add any water while grinding.
- Use whipper mode in the mixer while grinding chana dal to get a coarse texture.
- You can use dry red chilies instead of green chilies.
- After chopping banana blossom place it in water or buttermilk.
You might also like Medhu Vadai, Chickpea Masala Vada, Masala Vada.
Crispy out and soft in Vazhaipoo Vadai/Banana Blossom Vada is ready to relish along coffee/tea.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
Leave a Reply