Wednesday, 13 January 2016

Vazhaipoo Vadai - Banana Flower Vada

Vazhaipoo Vadai, this is one of my hubby's favorite vadai. We rarely buy vazhaipoo as I am very lazy to clean it. When ever we buy it, my mother in law helps in cleaning it up ;) Everyone at my home likes vazhaipoo kootu. Though I know making kootu is healthier than making vadai, I don't like vazhaipoo kootu. So I always prefer making vadai.

Chopped Vazhaipoo - 1 Cup
Channa Dal - 1 Cup
Raw Rice - 3 tbsp.
Fried Gram - 3 tbsp.
Ginger Garlic Paste - 1/2 tsp.
Fennel Seeds - 1/2 + 1/2 tsp.
Asafoetida - 1/4 tsp.
Dry Red Chili - 3 No.
Onion - 1 No.
Green Chili - 1 No.
Curry Leaves - 2 Strings
Salt to taste
Oil for deep frying

1. Soak Channa dal and raw rice together for minimum 3 hours. Take a blender and add the soaked dal and rice.
2. Add dry red chili, half a teaspoon of fennel seeds, asafoetida and salt to the blender. Grind it to a coarse mixture and transfer it to a mixing bowl.
3. Grind fried gram separately to make a powder.

4. Add the fried gram powder to the dal and rice vada mix. Add another half teaspoon of fennel seeds and ginger garlic paste. Adjust salt if required.
5. Finely chop the onion, green chili and curry leaves. Take water in a bowl and add a tablespoon of butter milk, turmeric powder and mix well and keep it ready to put the chopped vazhai poo. This will avoid darkening of the flower.
6. Finely chop the vazhaipoo and add it to the water mixed with butter milk.
7. Add chopped onions, green chili, curry leaves and vazhaipoo to the vada batter.
8. Heat oil in a kadai for deep frying the vadai. Mix the batter well and take a small amount of batter and make small balls. Press the balls using your palms to make medium sized vada / patties.
9. Slide the patties one by one and deep fry it until it turns golden color. Fry on medium flame otherwise the vada will look golden outside but won't be cooked inside.
10. Drain the oil and transfer it to a paper towel to absorb any excess oil.

Yummy and Crispy Vazhaipoo Vadai is ready to serve. Enjoy it with a cup of tea in the evening.
As we have added raw rice and fried gram, the vadas will stay crispy even after it cools down.

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