VAZHAIPOO VADAI

Vazhaipoo vadai is originated from the state of Tamilnadu. It is a popular snack, that is most commonly made in home. It comes under the ‘speciality menu’ in restaurants. Vazhaipoo or banana flower is the main ingredient of this dish. Apart from vazhaipoo, it also contains lentils and some spices added to it. Vazhaipoo vadai is also known as banana blossom fritters.

Vazhaipoo is said to have several health benefits. It is a good source of vitamins, minerals and fibre. It has high dietary fiber, which helps in digestion. The buttermilk, made from the water, in which, the vazhaipoo is boiled, is a great medicine for yeast infection.

The vazhaipoo that I’ve used in this recipe is from our home garden. We have around 6 to 7 plants, and we get 6 to 7 vazhaipoo every 10 months. We make variety of dishes like poriyal, kootu, fry and of course vadai. I love vazhaipoo so much, that I can have it everyday.

ABOUT THE RECIPE:

This is the recipe, that we have been making in our home for years. The recipe sometimes differs, depending on the quantity of vazhaipoo. The size of the flower varies each time. Sometimes it can be big and, sometimes it can be small. When we have little quantity of vazhaipoo we add onions to substitute for vazhaipoo. This time we have sufficient vazhaipoo, and so I haven’t added any onions to it.

I have used very minimal spices to it. It is an easy to make recipe, and anyone can make it. Prepping the banana flower is the only process that takes time. The remaining process takes a maximum of just 10 minutes.

INGREDIENTS FOR VAZHAIPOO VADAI:

• VAZHAIPOO – 1 MEDIUM SIZE
• BENGAL GRAM – 1 CUP (SOAKED IN WATER FOR 2 HOURS)
• GREEN CHILLIES – 3 NOS
• GARLIC – 10 NOS
• FENNEL SEEDS – 1 TBSP
• SALT – AS REQUIRED
• CURRY LEAVES – 10~20 NOS
• OIL – FOR FRYING

HOW TO CLEAN VAZHAIPOO:

*Apply oil in the hands before cleaning the vazhaipoo. The vazhaipoo might darken your fingers.

• Under each petals, there will be around 10 florets.

• Remove the florets from the flower.

• Each floret has a pistil and calyx in them, which has to be removed.
• Pistil – thin ball pin shaped part.
• calyx – white bulb shaped part.

These cleaned florets can be used in any dishes. It can be chopped or used as a whole.

HOW TO MAKE VAZHAIPOO VADAI:

• In a blender, add the green chillies, salt, fennel seeds and garlic and blend them coarsely.

• Then add the soaked bengal gram to the ground mixture, and blend all together coarsely. Add little water if needed. Try making a ball, and it has to hold its shape. This is the perfect consistency.

• Once the mixture is ready, add the chopped vazhaipoo and curry leaves to the mixture, and mix everything well.

• Heat a kadai, and add 1~ 2 cups of oil. Let the oil heats up. Flame has to be in medium.

• Take a lemon sized ball of the mixture, place it between the palm, and gently press it.
• You will get the perfect shape for the vadai. Keep it aside.

• Once the oil is heated, drop the vadai, one at a time. Do not over crowd them. Add as much the oil could hold.

*Do not flip the vadai immediately. It might break the vadai. Wait for 30 – 40 seconds and then flip it.

• While still on medium flame, cook the vadai for 5 minutes.

• When the vadai turns golden brown, remove it from the oil, and place it on a tissue. Placing in on the tissue might absorb the excess oil from the vadai.

YUMMY, CRISPY AND DELICIOUS VAZHAIPOO VADAI IS READY.

SERVE IT WITH YOUR FAVOURITE CHUTNEY. I HAD MINE WITH THICK COCONUT CHUTNEY.

VARIATIONS:

• Onions can be added along with vazhaipoo.
• The spiciness can be adjusted by increasing or decreasing the amount of green chillies added.

PRO TIPS:

• The dhal has to be soaked for at least 1 and half hour.
• The chopped vazhaipoo has to be soaked in buttermilk or water until, it is added to the recipe. It prevents vazhaipoo from browning.

NOTE:

• If you buy vazhaipoo from the shop, make sure the flower is from the plant that produces banana(fruit), and not the plant that produces vazhakkai(raw banana). The vazhaipoo from the the plant that produces vazhakkai doesn’t taste that good. It has a bitter taste to it.

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VAZHAIPOO VADAI

Recipe by foodpassion1513Course: indian snack, Veg starter, Vegetarian

Servings

8

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

250

kcal

Vazhaipoo vadai is originated from the state of Tamilnadu. It is a popular snack, that is most commonly made in home. It comes under the ‘speciality menu’ in restaurants. Vazhaipoo or banana flower is the main ingredient of this dish. Apart from vazhaipoo, it also contains lentils and some spices added to it. Vazhaipoo vadai is also known as banana blossom fritters.
Vazhaipoo is said to have several health benefits. It is a good source of vitamins, minerals and fibre. It has high dietary fiber, which helps in digestion. The buttermilk, made from the water, in which, the vazhaipoo is boiled, is a great medicine for yeast infection.
The vazhaipoo that I’ve used in this recipe is from our home garden. We have around 6 to 7 plants, and we get 6 to 7 vazhaipoo every 10 months. We make variety of dishes like poriyal, kootu, fry and of course vadai. I love vazhaipoo so much, that I can have it everyday.

Ingredients

• INGREDIENTS FOR VAZHAIPOO VADAI:

• VAZHAIPOO – 1 MEDIUM SIZE

• BENGAL GRAM – 1 CUP (SOAKED IN WATER FOR 2 HOURS)

• GREEN CHILLIES – 3 NOS

• GARLIC – 10 NOS

• FENNEL SEEDS – 1 TBSP

• SALT – AS REQUIRED

• CURRY LEAVES – 10~20 NOS

• OIL – FOR FRYING

Directions

• HOW TO CLEAN VAZHAIPOO:
• *Apply oil in the hands before cleaning the vazhaipoo. The vazhaipoo might darken your fingers.
• Under each petals, there will be around 10 florets.
• Remove the florets from the flower.
• Each floret has a pistil and calyx in them, which has to be removed.
• Pistil – thin ball pin shaped part.
• calyx – white bulb shaped part.
• These cleaned florets can be used in any dishes. It can be chopped or used as a whole.
• HOW TO MAKE VAZHAIPOO VADAI:
• In a blender, add the green chillies, salt, fennel seeds and garlic and blend them coarsely.
• Then add the soaked bengal gram to the ground mixture, and blend all together coarsely. Add little water if needed. Try making a ball, and it has to hold its shape. This is the perfect consistency.
• Once the mixture is ready, add the chopped vazhaipoo and curry leaves to the mixture, and mix everything well.
• Heat a kadai, and add 1~ 2 cups of oil. Let the oil heats up. Flame has to be in medium.
• Take a lemon sized ball of the mixture, place it between the palm, and gently press it.
• You will get the perfect shape for the vadai. Keep it aside.
• Once the oil is heated, drop the vadai, one at a time. Do not over crowd them. Add as much the oil could hold.
• *Do not flip the vadai immediately. It might break the vadai. Wait for 30 – 40 seconds and then flip it.
• While still on medium flame, cook the vadai for 5 minutes.
• When the vadai turns golden brown, remove it from the oil, and place it on a tissue. Placing in on the tissue might absorb the excess oil from the vadai.
• YUMMY, CRISPY AND DELICIOUS VAZHAIPOO VADAI IS READY.

Notes

• VARIATIONS:
  Onions can be added along with vazhaipoo.
  The spiciness can be adjusted by increasing or decreasing the amount of green chillies added.
  
• PRO TIPS:
  The dhal has to be soaked for at least 1 and half hour.
  The chopped vazhaipoo has to be soaked in buttermilk or water until, it is added to the recipe. It prevents vazhaipoo from browning.
  
• NOTE:
  If you buy vazhaipoo from the shop, make sure the flower is from the plant that produces banana(fruit), and not the plant that produces vazhakkai(raw banana). The vazhaipoo from the the plant that produces vazhakkai doesn’t taste that good. It has a bitter taste to it.