Vazhaipoo Vadai - Banana Blossom Vadai

Vazhaipoo vadai is a popular evening snack in Tamil Nadu. They are made with ground chana dal, chopped vazhaipoo, onions, curry leaves and asafoetida. These vadas are packed with fiber from vazhaipoo and protein from chana dal. You won't feel hungry for a few hours after eating these vadas.

This vazhaipoo vadai is very easy to make but you have to follow the steps carefully to get the authentic taste.

The first step is to soak the chana dal in a plenty of water for 3 to 4 hours. After 3 hours, drain the water completely using a colander.
Take a big mixer jar and grind the fennel seeds, green chillies and red chillies and then add the drained chana dal to it.
Grind the chana dal mixture coarsely without any water and transfer it to the mixing bowl. If it is difficult to grind it without water, just sprinkle a few drops of water and grind it.
Do not add more water because it will not hold up and will separate in the oil while frying. For best results grind the chana dal mixture with a few breaks and scrape the sides and then just grind it in the whipper mode.
After preparing the chana dal mixture chop the vazhaipoo and add it. Do not chop the vazhaipoo before grinding as it will turn black quickly.
Make sure to drain the chana dal without any water because it helps to hold the shape, gives you a perfect soft texture and crisp on the outside of the vadas.

Similar Recipes

Vazhaipoo Vadai - Banana Blossom Vadai Recipe Details

Prep time : 20 minutes
Cook time : 25 minutes
Yields : 20 vadas
Category : starters
Author : Muthulakshmi Madhavakrishnan

Ingredients

250 grams chana dal
1.5 cups chopped vazhaipoo
20 small onions
5 red chillies
2 green chilly
1 tsp fennel
small piece ginger
few curry leaves
1 tsp asafoetida powder
400 ml groundnut oilsalt to taste

Cooking Directions

Take a wide vessel and add the chana dal. Rinse the chana dal for a couple of times and soak with 4 to 6 cups of water for 3 hours.
After 3 hours, drain the water and place the chana dal in a colander to drain the water completely. Reserve 2 tbsp of chana dal to add it to the vada dough because it looks beautiful in the vada.
Now take a big mixer jar and add the green chillies, red chillies, fennel and ginger.
Grind them first without water. Add the drained chana dal and grind it coarsely.
Transfer the ground chana dal mixture to a bowl. Add chopped vazhaipoo, curry leaves, asafoedita powder, 2 tbsp chana dal and required salt and mix well.
Now add the chopped onions and mix well with the dough.
Heat the oil on medium heat. When the oil is heated enough, take a medium sized ball and flatten it in your palm.
Gently drop the vadas one by one and fry the vadas golden brown on both the sides.

Vazhaipoo Vadai - Banana Blossom Vadai with step by step photos

Take a wide vessel and add the chana dal. Rinse the chana dal for a couple of times and soak with 4 to 6 cups of water for 3 hours.

After 3 hours drain the water and place the chana dal in a colander to drain the water completely. Reserve 2 tbsp of chana dal to add it to the vada dough because it looks beautiful in the vada.

Now take a big mixer jar and add the green chillies, red chillies, fennel and ginger.

Grind them first without water. Add the drained chana dal.

Grind it coarsely. (Do not grind it continuously because you will get a sticky dough. Grind it with a few breaks and finally grind it in the pulse mode for 2 to 3 times).

Transfer the ground chana dal mixture to a bowl. Add chopped vazhaipoo, curry leaves, asafoedita powder, 2 tbsp chana dal and required salt and mix well. (Click on the vazhaipoo poriyal link to see how to clean and chop vazhaipoo).

Now add the chopped onions and mix well with the dough. If you do not have small onions, replace it with 1/2 cup chopped big onions.

Heat the oil on medium heat. When the oil is heated enough, take a medium sized ball and flatten it in your palm or in a sheet.

Gently drop the vadas one by one and cook the vadas on medium heat.

When it turns crisp on both sides gently take the vadas with a slotted ladle.

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