Vazhaipoo vadai,one of my favorite tea time snack, but I try it occasionally and most of you must have guessed it why? Yes,cleaning and removing the petal from each flower, makes me lazy and the process is also time consuming, but the taste of this crispy vadai is irresistible that makes this a frequent tea time snack at our home .Even though its a deep fried snack, try it for the health benefits the banana flower offers. Lets move on to the ingredients.
INGREDIENTS(serving can make 15-20 vadai
- One medium size vazhaipoo.
- 200gms of toor dhal.(you can also use vadaiparupu or chanadhal,for a change I tried in toor dhal which also tasted awesome.)
- 100gms of Chana dhal.
- 25gms of raw rice.
- 3 teaspoon of cumin and fennel seeds.
- 100ml of buttermilk for immersing the flowers to avoid from turning black in color.)
- 6-7 small onions finely chopped.(can use big onion too.)
- 4-5 pieces of ginger and garlic.
- 4-5red chilies.(add according to your spiciness.)
- 1 teaspoon of turmeric powder.
- Salt to taste.
- Oil for frying vadai.
- Handful of curry leaves.
- Soak the dhal and raw rice for at least 2 hrs.
- Clean the banana flowers as shown in the picture, chop them and soak in the buttermilk to avoid flowers turning black.
- Make sure you remove the petals properly, or less it leads to indigestion.
- Heat a pan with water and add these chopped banana flowers and turmeric powder and boil for 5 minutes.(this step is optional, you can also add the chopped flowers without boiling, I feel without boiling the flowers it gives a bitter taste.)
- Drain the water completely and keep aside.
- In a blender first add chili,cumin,fennel seeds, ginger and garlic, blend for a minute then add the soaked dhal and raw rice and blend it coarsely.Don’t add water.
- Transfer the contents to a mixing bowl and now add the boiled flowers(make sure to drain water completely) to it,onions,curry leaves and coriander, check salt and give a good mix.
- Take small lemon size ball and gently flatten, make small patties and keep ready before frying it.
- Heat the oil in a pan, carefully drop the patties and fry both sides in a medium flame, until you get the golden brown color.
Crispy banana flower vadai is ready to serve. Enjoy with masala chai or payasam.
- Don’t add water to dhal while grinding.
- Drain water completely after boiling the banana flowers, if you add with water the mixture will turn soggy.
- You can also grind the banana flowers if not boiling. Just churn once after grinding the dhal mixture.
- Remember to fry the patties in a medium flame.