Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Vazhaipoo Vadai (Banana Flower Fritters)

 Published 2014-Jan-20   Updated 2014-Jan-20

- Submitted by Dahlia

(Banana Flower Vada)

Vazhaipoo Vadai is a tasty snack made with banana flower.

Vazhaipoo Vada

Ingredients

  • Banana Flower - 1
  • Bengal Gram (Kadalai paruppu, channa dal) - 1 cup
  • Onion - 1 (finely chopped)
  • Dry Red Chilli - 2 (or use 1 tsp of red chilly powder)
  • Garlic - 4 cloves
  • Ginger - a small piece
  • Curry Leaves - 2 sprigs (finely chopped)
  • Cumin Seeds - 1/2 tsp
  • Fennel Seeds - 1/2 tsp
  • Turmeric Powder - 1/ tsp
  • Asafoetida - 1/4 tsp
  • Salt - to taste

Click to see detailed steps on How to clean Banana Flower?

Method

  1. Clean the banana flower as per the instructions given. Finely chop it and keep it ready.
  2. Soak the bengal gram from an hour. Drain the liquid completely.
  3. Grind it to a coarse paste along with ginger, garlic, red chillies, cumin seeds, fennel seeds, turmeric powder, asafoetida and salt.
  4. After it is well mixed and coarsely ground, add the chopped banana flowers, onions and curry leaves. Pulse it a couple of times in the blender to that it mixes well. You can also mix it with hand.
  5. The above vada mixture should not have excessive moisture. So be careful to drain the water completely from the dal before grinding.
  6. Heat oil in a frying pan or kadai. Make small patties out of the vada mixture.
  7. Deep fry or shallow fry till golden brown. Place them on a paper towel to remove excess oil. Enjoy the vazhaipoo vadais while they are hot and crispy.

Serving Suggestion

  • You can serve these vazhaipoo vadas warm with a cup of tea as an evening snack.
  • You can also serve it as a side dish for rice, variety rice etc. 

More Banana Flower Recipes

Vazhaipoo Usili Vazhaipoo Usili Banana Flower Sambar Banana Flower Sambar Vazhaipoo Poriyal Vazhaipoo Poriyal  
See more ⟩⟩

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Comments (2)

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nice
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Thank you.

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 Published by on and last updated on 2014-01-20.