I heard of vazhaipoo vadai a several times but never tasted it. My mother makes poriyal and kootu out of it but never the vadai. This time during my visit to the Indian stores, saw some fresh banana blossoms. My husband insisted to buy them as he is a die hard fan of banana blossoms. After bringing them home, I wanted to try something that I haven’t tried so far and so tried this vadai . No wonder people are grooving on these vadais. It was so crispy and tasty. You should taste it to believe it.
- Channa dal – 1/2 cup
- Banana blossoms – 1 , small
- Red chilli – 2 to 3
- Fennel seeds – 1 teaspoon
- Onion – 1 , small finely chopped
- Salt – to taste
- Oil – to deep fry
1. Rinse and soak the channa dal in water. In a bowl, take 2 cups of water and add a spoon of buttermilk or yogurt to it and mix well.
2. Now from the banana blossom, remove the outer skin and you can find the florets in layers in it.
3. In this floret, you can find a plastic like stamen and a skinny layer. These two has to be removed from the florets.
4. This is how we clean the banana blossoms. Do this to all the florets till you can find no more layers of florets can be separated from the blossom.
5. That remaining part of the blossom can be eaten raw. It is kind of tasty with a hint of bitterness. Now take the cleaned florets, finely chop them and add them to the yogurt added water.
6. After the channa dal is soaked in for 2 hours, drain them and grind it along with fennel seeds and red chilly to a coarse paste. If you want your vadai to be crispy, always grind the vadai mixture to coarse paste. If it is ground smooth, then vadais will be soft and chewy not crispy.
7.Remove the chopped banana blossoms from water, sqeeze it well to remove the water completely and add it to the ground mixture.
8. To this add the chopped onions and salt and mix well.
9. Heat oil in a pan to deep fry the vadais. When the oil is hot, take a small ball of the vadai nixture, and make a patty of it and drop it in the oil.
10. Gently flip the vadais in oil to ensure even cooking on both sides. When the vadai is cooked completely, gently remove them from oil and place it on paper towel to remove the excess oil.
Enjoy this crispy vadais with hot tea.