Vazhaipoo vadai is a unique tasting vada made with ground Banana Blossom and Chana Dal. Also known as Banana blossom fritters, this southindian dish is now finding its place in the buffet menu of the star hotels. How to make vazhaipoo vadai is posted here in this recipe with step by step pictures.
Vazhaipoo vadai is my favourite or let me put it this way, I love anything made with vazhaipoo. Amma makes vazhaipoo vadai in a different way which I have posted earlier but I wanted to try it like our masala vada. I had vada paruppu which my friend gave me so I tried the vadai last month with it and it turned out super crispy and yummy.I usually make vazhaipoo poriyal but make vazhaipoo vadai occasionally.If you are trying to introduce the veggie to kids then you can try this vadai am sure they will love it as its crispy.Mittu likes ammas version more as its smooth inside and its easy to bite and eat, Oh yeah I have a lazy little one you see.
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📖 Recipe Card
Vazhaipoo Vadai
Ingredients
- 1and 1/2 cups vazhaipoo / banana flower cleaned and chopped
- 3/4 cup chana dal
- 1/3 cup onion finely chopped
- 1 teaspoon fennel seeds powder
- 1 tablespoon rice flour
- 2 dried red chillies
- 1 tablespoon curry leaves torn
- 1 tablespoon coriander leaves chopped finely
- salt to taste
Instructions
- Clean vazhaipoo and chop it fine. Soak chana dal in water till immersing level for 1 hour at least. While you do other works, keep chopped vazhaipoo immersed in water + a tablespoon of buttermilk just to avoid browning.
- Drain water, Then add chana dal and red chillies in a mixer and grind it coarsely. Drain water completely, just squeeze and remove excess water from vazhaipoo and just give a quick grind for vazhaipoo (just one or two pulse) and add it together in a mixing bowl.
- In a mixing bowl : add vazhaipoo, chana dal, onion, curry leaves, fennel seeds powder, rice flour and required salt. Mix well to form a dough consistency. Shape them into medium sized patties/vadas.
- While you shape the vadas, heat the oil. Put a small pinch of dough into the oil if it raises immediately then the oil temperature is just perfect.
- Drop the vadais (may be 2-3 at a time) in oil and flip both the sides and cook till nicely browned and its crisp. Fry the vadais in medium flame. Drain in tissue paper.
- Serve Vazhaipoo Vadai hot with coffee / tea!
Notes
- I had fennel seeds powdered ready so I used that. If you are using fennel seeds, then add it along with chana dal and red chillies for grinding.
- I used vada paruppu instead of chana dal as I had it in hand. If you are getting vada paruppu in your place dont miss to try it for vadais, it sure makes a difference.
- Cook in medium flame else it will not get cooked inside.
- Drain water completely from vazhaipoo, squeeze to remove excess water.If there is moisture in the dough then the vadais will drink more oil.
- Also squeeze onion to remove water then add it to the mixing bowl.
- I fried few vadais for clicking and refrigerated the rest for later use.
- Grinding vazhaipoo is optional but it will help holding shape else it will start spreading out in oil.Also coarse texture gives crispy vadais so grind chana dal also coarsely.Also dont grind raw vazhaipoo smooth as it might turn bitter when its cooked.
- Add salt and onion just before frying the vadais else it will leave out water.
Vazhaipoo Vadai Recipe Step by Step
- Clean vazhaipoo and chop it fine.Soak chana dal in water till immersing level for 1 hour atleast.While you do other works, keep chopped vazhaipoo immersed in water + a tablespoon of buttermilk just to avoid borwning.
- Drain water, Then add chana dal and redchillies in a mixer and grind it coarsely.Drain water completely, just squeeze and remove excess water from vazhaipoo and just give a quick grind for vazhaipoo(just one or two pulse) and add it together in a mixing bowl.
- In a mixing bowl : add vazhaipoo,chana dal, onion,curry leaves,fennel seeds powder,rice flour and required salt.Mix well to form a dough consistency.Shape them into medium sized patties/vadas.
- While you shape the vadas, heat the oil. Put a small pinch of dough into the oil if it raises immediately then the oil temperature is just perfect.Drop the vadais (may be 2-3 at a time) in oil and flip both the sides and cook till nicely browned and its crisp.fry the vadais in medium flame.Drain in tissue paper.
Serve hot with coffee / tea!
Expert Tips
- I had fennel seeds powdered ready so I used that. If you are using fennel seeds, then add it along with chana dal and red chillies for grinding.
- I used vada paruppu instead of chana dal as I had it in hand. If you are getting vada paruppu in your place dont miss to try it for vadais, it sure makes a difference.
- Cook in medium flame else it will not get cooked inside.
- Drain water completely from vazhaipoo, squeeze to remove excess water.If there is moisture in the dough then the vadais will drink more oil.
- Also squeeze onion to remove water then add it to the mixing bowl.
- I fried few vadais for clicking and refrigerated the rest for later use.
- Grinding vazhaipoo is optional but it will help holding shape else it will start spreading out in oil.Also coarse texture gives crispy vadais so grind chana dal also coarsely.Also dont grind raw vazhaipoo smooth as it might turn bitter when its cooked.
- Add salt and onion just before frying the vadais else it will leave out water.
Vazhaipoo Vadai Recipe Method 2
This Vazhaipoo Vadai Recipe is ammas and is loved by the kids as most of the ingredients are grinded and then vadai is made so they find it easy to chew and eat.
Ingredients
Cleaned Vazhaipoo (Banana Flower) – 1 medium sized (1 cup after chopping)
Pottukadalai powdered – 3 tablespoon
Onion – 1 big sized finely chopped (1/3 cup finely chopped)
Ginger Garlic Paste – 1 teaspoon
Fennel Seeds – 1 teaspoon powdered
Turmeric powder – 1/4 teaspoon
Red Chilli powder – 1 teaspoon
Curry leaves – 2 teaspoon
Coriander leaves – 2 teaspoon
Rice flour – 1 tablespoon
Salt – to taste
Oil – for deep frying
Method
- Clean vazhaipoo, chop it roughly.Pressure cook for 1 whistle with water till immersing level and turmeric powder. Drain water completely.Allow it to cool down.
- Squeeze the water completely.Then transfer to mixer and grind it to a semi fine paste.
- Now in a bowl add vazhaipoo paste,chopped onions, fennel seeds powder,coriander leaves, curry leaves,pottukadalai powder, red chilli powder, rice flour. Mix well and make small patties / vadai shapes and keep aside.You can also refrigerate the patties for 10mins to avoid the vadais drinking much oil.
- While you shape the vadas, heat the oil in a kadai. Put a small pinch of dough into the oil if it raises immediately then the oil temperature is just perfect.Drop the vadais (may be 2-3 at a time) in oil and flip both the sides and cook till nicely browned and is crisp.Fry the vadais in medium flame.Drain in tissue paper.
Crispy and yummy vadas ready, Serve hot with chutney or ketchup.
My Tips
- You can use the same ingredients and method for senaikelangu/yam vadai(only difference is you dont need to pressure cook it, instead you have to saute it before grinding to a paste) to avoid itching.
- Make sure that the mix is not too dry then your vadais would be hard. Do not add more potukadalai and rice flour than the above mentioned quantity.
- Cook in medium flame else it will not get cooked inside.
- Drain water completely from vazhaipoo, squeeze to remove excess water.If there is moisture in the dough then the vadais will drink more oil.
- Also squeeze onion to remove water then add it to the mixing bowl.
- I fried few vadais for clicking and refrigerated the rest for later use.
- Grinding vazhaipoo is optional but it will help holding shape else it will start spreading out in oil.
- Add salt and onion just before frying the vadais else it will leave out water.
Rani Vijoo
Wow….tempting vadai..crispy and yummy….like it 🙂
annam senthil
Perfect Shape.
jeyashri suresh
My all time favorite. Tempting clicks
sara
i love vazhaipoo .where u bought the coffee mug sharmi
SHARMILEE J
I got it from Kannan Departmental Stores long back
AparnaRajeshkumar
lovely click sharmi seriously tempting
halima banu Dharvesh
Where you live sharmilee??
SHARMILEE J
I am in Coimbatore 🙂
Indu
Hi Sharmis. Would like to know some tips to avoid the bitterness when using vaazhai poo.
Thank you for all your traditional recipies presented to us passionately. Love your cooking.
traditionallymodernfood
Its been long time since I add tis.. Ur pics make me drool
Shanthini C
Hi sharmi, can you suggest how to select a vazhai poo? Most of the time it turns out to be bitter.
Ms.Chitchat
The picture perfect vadai. Too tempting that I would have to make this weekend:):)
SHARMILEE J
@Indu, @Shanthini : You can soak it in buttermilk to avoid bitterness, other that its the vazhaipoo variety…the ones we get here is mostly good
mullaimadavan
Crispy & yummy vadai!
Radha Bommi
Yummy feel like trying it right now
SUSMITHA
Sharmi Mam..
Just now, my wife prepared vaalaipoo vadai with your easy recipe..
It's very yummy
(especially on this rainy day)..
Thanks a lot mam..
kesavan srinivasan
Hi Sharmi
Can you please tell how to avoid broken vadais.
On kept in oil it breaks.
SHARMILEE J
Dont make it too coarse, it should hold together easily