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Vazhaipoo vadai
Vazhaipoo vadai, from above
VegTamil Nadu

Vazhaipoo vadai

Chana dal vada studded with banana flower. Crunchy outside, tender florets inside.

50 minTime
10 gProtein each
mediumSpice
2hPlan ahead. Soak for 2 hours first; the 50 minutes come after.
Cleaning the flower3 chapters · 2 min read

Make it your way

Grandma's wayNadan banana flower, fennel and gingelly oil.
The original
298kcalsame
10 gproteinsame
8 gfibresame
50minutessame

Vazhaipoo vadai as Tamil homes make it.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Chana dal (split chickpeas)1 cup, soaked
Banana flower1 small flower, cleaned
Buttermilk1 cup, for soaking
Onion1, finely chopped
Green chilli2, chopped
Ginger2.5 cm
Fennel seeds1 tsp
Curry leaves1 sprig
Coriander leaves (cilantro)a handful
Saltto taste
Cooking oil (vegetable oil)for deep frying, about 4 tbsp absorbed

Method

5 steps
  1. 1Remove the tough stamen and plastic sheath from each floret. Chop fine and drop into buttermilk at once.
  2. 2Drain the soaked dal. Grind coarsely with fennel, ginger and chilli without water.
  3. 3Squeeze the banana flower dry. Mix with dal paste, onion, curry leaves, coriander and salt.
  4. 4Shape into flat patties and fry carefully in hot oil on medium heat until golden brown.
  5. 5Drain on paper and serve hot.
Serve it like this

Serve hot on a banana leaf with coconut chutney.

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Make it a meal

What goes with Vazhaipoo vadai: a bread or rice, a side, something to drink and something sweet.

Bread or rice Sambar sadam40 min
On the side Coconut chutney10 min
On the side Cabbage poriyal20 min
To drink Neer mor8 min
To drink Nungu sarbath10 min
Something sweet Filter coffee churros45 min
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