Vazhaipoo vadai recipe with step by step pics. These are crisp and yet soft tasting vadas made with banana flower and chana dal (bengal gram).
Banana flower vada is a delicacy from south India and there are a few versions of it being made there. I am sharing the recipe which I make at home at times.
To make vazhaipoo vadai, you will need cleaned and chopped banana flower. Cleaning banana flower takes time. So you can prep it some hours or a day before you make the vadas.
I have shared the complete method of cleaning and chopping banana flowers. You can check the detailed post with step by step pics here – How to clean banana flower.
Banana flower is very healthy and there are many recipes you can make with them. These vadai is one such banana flower recipe I make at home.
Serve vazhaipoo vadai with coconut chutney or coriander chutney or mint chutney. These crispy vadas also go well with tomato ketchup.
How to make vazhaipoo vadai
1. Rinse a couple of times and then soak ½ cup chana dal (bengal gram) in enough water for 2 hours. Then drain all the water very well.
2. Take the chana dal in a grinder jar. add 1 inch cinnamon, ½ teaspoon fennel and ¼ teaspoon whole black pepper.
3. Grind to a semi-fine paste. Some whole chana dal should be there in the mixture. I have not added any water, while grinding. If you add water, then it becomes difficult to shape the vadas. If you are not able to grind at all, then add 1 to 2 tablespoons water and then grind.
Making vada mixture
4. Take the ground chana dal paste in a mixing bowl. Add ¾ to 1 cup finely chopped banana flower.
5. Then add ⅓ cup chopped onion, ½ inch ginger (chopped), 1 to 2 green chilies (chopped), 8 to 10 curry leaves (chopped) and 2 to 3 tablespoons chopped coriander leaves. Also, add salt as required.
6. Mix very well.
7. Shape into vadas or patties.
Frying vazhaipoo vadai
8. Heat oil for deep frying in a kadai. check a small piece of vada in the oil. If it comes up gradually and steadily, then the oil is hot enough. Gently place the vadas in the hot oil. Fry on medium flame.
9. Add as many vadas as depending on the size of kadai. Do not overcrowd kadai.
10. When one side is golden and crisp, turn over and fry the second side. Then fry the second side till golden. Turn over a couple of times if you want.
11. Once they become golden, remove with a slotted spoon.
12. Place them on kitchen paper towels. This way fry the remaining vadas.
Serve vazhaipoo vadai hot or warm with coconut chutney or any sauce or dip of your choice.
More tasty Indian snacks recipes
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Vazhaipoo Vadai
Ingredients
- ½ cup chana dal (bengal gram)
- enough water for soaking chana dal
- ¾ to 1 cup finely chopped banana flower
- 1 inch cinnamon
- ½ teaspoon fennel
- ¼ teaspoon whole black pepper
- 1 medium onion - chopped or ⅓ cup chopped onion or 50 to 60 grams onion
- ½ inch ginger - chopped
- 1 to 2 green chilies - chopped
- 8 to 10 curry leaves - chopped
- 2 to 3 tablespoons chopped coriander leaves
- salt as required
- oil for deep frying, as required
Instructions
making vada mixture
- Rinse a couple of times and then soak chana dal in enough water for 2 hours. Then drain all the water very well.
- Take the chana dal in a grinder jar. Add 1 inch cinnamon, ½ teaspoon fennel and ¼ teaspoon black pepper.
- Grind to a semi fine paste.
- Take the ground chana dal paste in a mixing bowl. Add ¾ to 1 cup finely chopped banana flower.
- Then add ⅓ cup chopped onion, ½ inch ginger (chopped), 1 to 2 green chilies (chopped), 8 to 10 curry leaves (chopped) and 2 to 3 tablespoons chopped coriander leaves. Also add salt as required.
- Mix very well.
- Shape into vadas or patties.
frying vazhaipoo vadai
- Heat oil for deep frying in a kadai.
- Check a small piece of vada in the oil. If it comes up gradually and steadily, then the oil is hot enough. Gently place the vadas in the hot oil.
- Fry on medium flame till they are crisp and golden.
- Once the vadai becomes golden, then remove with a slotted spoon.
- Place them on kitchen paper towels. This way fry the remaining vadas.
- Serve vazhaipoo vadai hot or warm with coconut chutney or any sauce or dip of your choice.
I love your recipes,they are great.
thanks zane