Vazhaipoo Vadai Recipe / banana Flower Vada – A protein-wealthy and crispy South indian snack made with banana flower and chana dal
Vazhaipoo Vadai (Banana Flower Vada) is a traditional Tamil-style deep-fried snack made using vazhaipoo (banana flower) and chana dal (break up bengal gram). rich in iron, fiber, and antioxidants, banana flower is known for its fitness blessings and is particularly appropriate for women’s health. these vadas are crispy on the outdoor, soft interior, and flavorful with spices and herbs.
elements:
1 cup vazhaipoo (banana flower), finely chopped
three/four cup chana dal
1 dry crimson chili
2 green chilies, chopped
1/2 inch ginger, chopped
2 tablespoons chopped onions (non-compulsory)
a few curry leaves, chopped
1 tablespoon coriander leaves, chopped
half teaspoon fennel seeds
Salt to taste
Oil for deep frying
guidance:
smooth Vazhaipoo:
do away with the outer red petals of the banana flower and collect the internal florets. dispose of the hard stamen and calyx from every floret. Chop finely and soak in buttermilk water to prevent discoloration.
Soak Dal:
Rinse and soak chana dal for two hours. Drain the water.
Grind the aggregate:
Grind the soaked chana dal with dry pink chili, green chilies, ginger, and fennel seeds to a coarse paste—with out adding water. switch to a bowl.
mix Vada Dough:
add chopped vazhaipoo (tired), onions (elective), curry leaves, coriander leaves, and salt. mix properly.
form and Fry:
warmth oil in a kadai. Take a lemon-sized ball, flatten right into a disc, and gently slide into warm oil. Fry till golden and crispy on both facets.
Serve:
Drain on paper towels. Serve hot with coconut chutney or tea.
guidelines:
make sure the batter is thick for crispy vadas.
you could skip onions for a no-onion model.
Vazhaipoo Vadai is an ideal way to experience the goodness of banana plants in a delicious, snackable shape!
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