Vazhaipoo Vadai

1. 1

   Step 1

   • a.Prepare Banana Blossom & Dal
   • b.Rinse chana dal thoroughly and soak it in ample water for 2-3 hours. After soaking, drain it completely in a colander for at least 15 minutes to remove all excess water.
   • c.To prepare the banana blossom, grease your hands with oil to prevent staining. Remove the outer purple bracts one by one.
   • d.Collect the bunch of florets under each bract. From each floret, carefully remove the single, hard, matchstick-like stamen and the small, translucent, scale-like petal, as they can impart a bitter taste.
   • e.Finely chop the cleaned florets and immediately immerse them in a bowl of water mixed with 2 tablespoons of buttermilk or 1 tablespoon of lemon juice. This prevents discoloration. Let them sit for 10 minutes, then drain thoroughly before use.
2. 2

   Step 2

   • a.Grind the Vada Mixture
   • b.Set aside 2 tablespoons of the soaked and drained chana dal. This will be added later for a crunchy texture.
   • c.In a food processor or mixie jar, combine the remaining soaked dal, fennel seeds, green chillies, ginger, and garlic.
   • d.Pulse the grinder in short bursts to create a coarse, thick paste. Avoid adding any water. Scrape down the sides of the jar as needed. The final texture should be grainy, not a smooth paste.
3. 3

   Step 3

   • a.Combine All Ingredients
   • b.Transfer the ground paste to a large mixing bowl.
   • c.Add the thoroughly drained and chopped banana blossom, finely chopped onion, the whole chana dal set aside earlier, chopped curry leaves, coriander leaves, asafoetida, and salt.
   • d.If the mixture feels too moist, add the optional rice flour to help absorb excess water and add crispiness.
   • e.Mix everything together thoroughly with your hands until it is well combined and forms a thick mixture that can be easily shaped.
4. 4

   Step 4

   • a.Shape and Deep Fry the Vadais
   • b.Heat oil in a kadai or deep pan over a medium flame until it reaches about 175°C (350°F).
   • c.Take a lemon-sized portion of the mixture, roll it into a smooth ball, and then gently flatten it between your palms to form a patty about 1/2-inch thick.
   • d.To check if the oil is ready, drop a tiny piece of the mixture into it; it should sizzle and rise to the surface steadily.
   • e.Carefully slide 4-5 vadais into the hot oil, ensuring not to overcrowd the pan, which can lower the oil temperature.
   • f.Fry for 3-4 minutes on each side, turning occasionally, until they are a deep golden brown and crispy all over.
   • g.Using a slotted spoon, remove the fried vadais and place them on a wire rack or paper towels to drain any excess oil.
5. 5

   Step 5

   • a.Serve
   • b.Serve the Vazhaipoo Vadai immediately while they are hot and crispy, accompanied by coconut chutney, mint chutney, or tomato ketchup.

Cuisines we love