Vazhaipoo Vadai

Name: Vazhaipoo Vadai
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: south_indian
Ingredients: 1 cup chana dal (soaked for 2 hours and drained); 250 g banana flower (cleaned, finely chopped); 1 pcs onion (small, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 1 tsp fennel seeds; 8 pcs curry leaves (finely chopped); 2 tbsp coriander leaves (finely chopped); 1 pinch asafoetida; 1 pinch red chili powder; 0.5 tsp salt; 1 tbsp rice flour (only if needed for binding); 2 cup oil for deep frying

RATING

4.4/5(37)

TASTE SCORE

8/10

Crisp, savory lentil fritters made with tender banana flower, chana dal, onion, and South Indian spices. These vadai have a lovely nutty bite inside and a golden, crunchy crust outside, making them perfect for tea time or as a small side on a meal plate.

PREP

30m

COOK

20m

SERVES

1 PIECE

171 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Clean and chop the banana flower.
1.Remove the dark outer bracts and collect the pale florets inside.
2.From each floret, remove the hard stick-like stamen and the thin outer petal.
3.Finely chop the cleaned banana flower until you have small, even pieces.
TIPClean the florets patiently. Removing the hard parts gives the vadai a better bite.
saute · ~5 min
Cook the banana flower briefly.
Heat a small pan over medium heat and cook the chopped banana flower with a splash of water for 4 to 5 minutes until just softened. Let it cool completely, then squeeze out any extra moisture.
TIPToo much moisture makes the mixture loose and the vadai soak up more oil.
mix · ~3 min
Grind the dal for a coarse vadai mixture.
1.Set aside 2 tbsp soaked chana dal for extra texture.
2.Add the remaining drained chana dal, fennel seeds, asafoetida, and red chili powder to a mixer jar.
3.Pulse without water to a coarse, thick mixture with some lentil bits still visible.
TIPDo not grind to a smooth paste. A coarse mix makes crisp, crunchy vadai.
mix · ~4 min
Mix the vadai dough.
Transfer the ground dal to a bowl. Add the reserved chana dal, cooked banana flower, onion, green chili, ginger, curry leaves, coriander leaves, salt, and rice flour if needed. Mix well into a firm mixture that holds its shape.
prep · ~5 min
Shape the vadai.
Divide the mixture into 8 equal portions. Wet your fingers lightly, shape each portion into a ball, then flatten gently into small thick discs.
fry · ~15 min
Deep fry the vadai until golden.
1.Heat oil in a kadai over medium heat.
2.Slide in 3 to 4 shaped vadai carefully without crowding the pan.
3.Fry, turning once or twice, until deep golden and crisp on both sides, about 3 to 4 minutes per batch.
4.Lift out and drain briefly before frying the remaining vadai.
TIPKeep the oil on medium heat. Very hot oil browns the outside before the center cooks.
serve
Serve the vazhaipoo vadai hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze the cooked banana flower really well; trapped moisture makes the vadai break and drink more oil.
2
Pulse the chana dal in short bursts so you keep visible bits of lentil for the classic crunchy texture.
3
If the mixture feels sticky after adding onion and vazhaipoo, rest it 10 minutes before adding rice flour.
4
Shape the discs slightly thick, not paper-thin, so the inside stays nutty while the outside turns crisp.
5
Test-fry one vadai first; if it cracks, mix in a little rice flour and press the next batch more firmly.
6
Fry on medium heat only; the right doneness cue is a deep golden crust with reduced bubbling around the vadai.
7
For make-ahead prep, clean and cook the banana flower in advance, then cool and refrigerate before mixing.