It was at at myapore karpagamba vilas that i first tasted this unique banana flower or vazhaipoo vadai.I was wondering how it would taste and lo!It was heavenly.The texture was soft on the inside and crisp on the outside.I have tried this at home many times and this saturday could make it again and click as well.The removal of stamen from the floret of banana flower is a tough job.Normally from preventing of stain in the palms i apply coconut oil and then remove.It is a good tip really.After that chopping is to be done and cut pieces clearly immersed in water to prevent blackening in case you are chopping it in advance.Now over to the yummy recipe of vazhaipoo vadai..
INGREDIENTS
| Channa dal | 1/2 cup |
| Tur dal | 1/2 cup |
| Banana flower chopped | 1/2 cup |
| Onion | 1 |
| Red chillies | 3 |
| Salt | to taste |
| Turmeric powder | 1/4 tsp |
| Asafoetida | 1/4 tsp |
| Curry and coriander leaves | a few |
| Oil | to deep fry |
HOW TO MAKE
- Chop banana flower florets and put them in water.Chop onions.Add banana flower florets in ground dal mixture by squeezing the water.Also add chopped onions and curry and coriander leaves.
- Take a small ball of the dough and flatten it in the shape of a vada on a plastic sheet.Heat oil in kadai and slowly drop in the vadas.Add 3-4 at a time Wait till golden brown and take them out.
- Serve hot with any chutney of your choice.I served with green coriander chutney.
Notes
- You can add saunf to the dals while grinding.
- You can avoid onions too if you don’t want to add.
- Adding of roasted gram a handful while grinding will ensure a crispy texture.
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