P.J.
0
Vazhaipoo Vadai
This is an authentic Tamilnadu recipe.
Ingredients
Chopped Vazhai poo(Banana flower) 1 Cup
Green Chilli 2 Nos
Channa dal(Gram dal) 1/2 Cup
Thurdal 2 tablespoon
Oil For Frying
Urdal 2 tablespoon
Chopped Ginger 1 Teaspoon
Hing A Pinch
Salt to Taste
Method
Mix all the dhals and Soak the dhals in water for 3 hours.
After 3 hours filter the water and keep the dhal for 1 more hour.
After an hour, Keep 3 table spoon of the dhal separately in a bowl and grind the remaining dhal with salt and a pinch of hing without adding water.
Add the above ground mixture with the 3 table spoon of the dhals in a bowl along with green chilli and ginger and keep this aside.
Chop the vazhaippo. Heat some oil in a pan, and add chopped vazhaipoo and fry for sometime till the vazhaipoo is cooked completely
Add the fried vazhaipoo to the dal mixture and mix it well.
Heat the oil in a kadai and once the oil is hot, make small rounds of ground dhal and press it in the centre and put it in the oil and deep fry it.
Once the Vadai becomes brownish colour take it out in a bowl with a paper towel to dry the oil and serve hot.
To clean the vazhaipoo: A tedious and time consuming process, but the outcome will be worth it.
Apply oil to both hands to avoid sticking.Take off the purple outer covering and remove the bunch of florets. Repeat the process until you reach the center. Separate each flower from the bunch and remove the stamen. Chop the florets and soak them in buttermilk with a pinch of salt to avoid discoloration.
Source:Vazhaipoo Vadai
This is an authentic Tamilnadu recipe.
Ingredients
Chopped Vazhai poo(Banana flower) 1 Cup
Green Chilli 2 Nos
Channa dal(Gram dal) 1/2 Cup
Thurdal 2 tablespoon
Oil For Frying
Urdal 2 tablespoon
Chopped Ginger 1 Teaspoon
Hing A Pinch
Salt to Taste
Method
Mix all the dhals and Soak the dhals in water for 3 hours.
After 3 hours filter the water and keep the dhal for 1 more hour.
After an hour, Keep 3 table spoon of the dhal separately in a bowl and grind the remaining dhal with salt and a pinch of hing without adding water.
Add the above ground mixture with the 3 table spoon of the dhals in a bowl along with green chilli and ginger and keep this aside.
Chop the vazhaippo. Heat some oil in a pan, and add chopped vazhaipoo and fry for sometime till the vazhaipoo is cooked completely
Add the fried vazhaipoo to the dal mixture and mix it well.
Heat the oil in a kadai and once the oil is hot, make small rounds of ground dhal and press it in the centre and put it in the oil and deep fry it.
Once the Vadai becomes brownish colour take it out in a bowl with a paper towel to dry the oil and serve hot.
To clean the vazhaipoo: A tedious and time consuming process, but the outcome will be worth it.
Apply oil to both hands to avoid sticking.Take off the purple outer covering and remove the bunch of florets. Repeat the process until you reach the center. Separate each flower from the bunch and remove the stamen. Chop the florets and soak them in buttermilk with a pinch of salt to avoid discoloration.
Source:Vazhaipoo Vadai