banana flower vada recipe with step by step pics. these are crisp and yet soft tasting vadas made with banana flower and chana dal. 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. in tamil language banana flower vada is also called as vazhaipoo vadai.

to make banana flower vada, 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.

serve banana flower vadas with coconut chutney or coriander chutney or mint chutney. these crispy vada also goes well with tomato ketchup.

few more tasty snacks recipes for you!

• ulli vada
• aloo vada
• banana bajji
• thayir vadai

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banana flower vada

Author:Dassana Amit

Prep Time:3 hours 10 minutes

Cook Time:20 minutes

Total Time:3 hours 30 minutes

Course:breakfasts,snacks

Cuisine:south indian,tamil nadu

Servings (change the number to scale):4

5 from 1 vote

vazhaipoo vada recipe -  these are crisp and yet soft tasting vadas made with banana flower and chana dal.

INGREDIENTS FOR banana flower vada

(1 CUP = 250 ML)

• ½ cup chana dal (bengal gram)
• enough water for soaking chana dal
• ¾ to 1 cup finely chopped banana flower
• 1 inch cinnamon (dalchini)
• ½ teaspoon fennel (saunf)
• ¼ teaspoon whole black pepper (sabut kali mirch)
• 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

HOW TO MAKE banana flower vada

making banana flower 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 banana flower vada

• 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 the vazhaipoo vadas are crisp and golden. 
• once the vadas become golden, then remove with a slotted spoon.
• place vazhaipoo vadas on kitchen paper towels. this way fry the remaining vadas.
• serve banana flower vada hot or warm with coconut chutney or any sauce or dip of your choice.

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preparation to make banana flower vada

1. rinse a couple of times and then soak ½ cup chana dal 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 banana flower 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 much 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 the vazhaipoo vadais become golden, remove with a slotted spoon.

12. place vazhaipoo vadas on kitchen paper towels. this way fry the remaining vadas.

13. serve banana flower vada hot or warm with coconut chutney or any sauce or dip of your choice.