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Crispy, savory fritters made from banana blossom and chana dal. This traditional South Indian snack is packed with flavor from fennel, onion, and spices, perfect with a cup of chai.
Prepare Banana Blossom & Dal
Grind the Vada Mixture
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Crispy, savory fritters made from banana blossom and chana dal. This traditional South Indian snack is packed with flavor from fennel, onion, and spices, perfect with a cup of chai.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 360.17 calories per serving with 12.78g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Combine All Ingredients
Shape and Deep Fry the Vadais
Serve
Add 1/4 cup of finely chopped dill leaves (sabsige soppu) or mint leaves to the mixture for a different flavor profile.
You can make this vada with a mix of chana dal and toor dal (in a 3:1 ratio) for a slightly different texture.
For a lower-oil version, shape the mixture into patties and cook them in an appe/paniyaram pan with a few drops of oil in each cavity, or air fry at 180°C (360°F) for 15-20 minutes, flipping halfway through.
Banana blossom and chana dal are excellent sources of both soluble and insoluble fiber, which aids digestion, prevents constipation, and helps maintain stable blood sugar levels.
Chana dal is a protein powerhouse, making these vadais a good snack for vegetarians and vegans. Protein is crucial for muscle building, tissue repair, and overall satiety.
Banana blossom is a natural source of essential minerals like potassium, iron, and magnesium, which support heart health, improve hemoglobin levels, and regulate nerve function.
Vazhaipoo Vadai has healthy components like fiber-rich banana blossom and protein-packed chana dal. However, since it is deep-fried, it is high in calories and fat. To make it healthier, you can pan-fry it or use an air fryer.
An average-sized Vazhaipoo Vadai contains approximately 80-100 calories, depending on its size and the amount of oil absorbed during frying.
This usually happens if the mixture has too much moisture or is not bound well. Ensure the dal and banana blossom are drained completely. Adding a tablespoon of rice flour can help bind the mixture.
Yes, you can make a 'no onion, no garlic' version. The taste will be different but still delicious. You can slightly increase the amount of asafoetida and fennel seeds to compensate for the flavor.
Grease your hands and knife with coconut oil to prevent staining and stickiness. Remove the outer purple layers until you reach the tender, pale-yellow core. For the individual florets, the key is to remove the hard stamen and the small transparent petal.
Store cooled vadais in an airtight container in the refrigerator for up to 2 days. For best results, reheat them in an oven or an air fryer at 180°C (360°F) for 5-7 minutes to make them crispy again.