Vaazhaipoo Vadai | How to make Vaazhaipoo Vadai

By Divya   |  21st Jun 2016  |  
4.0 from 1 review Rate It!
  • Vaazhaipoo Vadai, How to make Vaazhaipoo Vadai
Vaazhaipoo Vadaiby Divya
  • Prep Time

    20

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

67

1





About Vaazhaipoo Vadai Recipe

This is a traditional and healthy vadai made in south india with banana flower(vaazhaipoo).

Vaazhaipoo Vadai is delicious and authentic dish. Vaazhaipoo Vadai by Divya is a great option when you want something interesting to eat at home. Restaurant style Vaazhaipoo Vadai is liked by most people . The preparation time of this recipe is 20 minutes and it takes 10 minutes to cook it properly. Vaazhaipoo Vadai is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Vaazhaipoo Vadai. Vaazhaipoo Vadai is an amazing dish which is perfectly appropriate for any occasion. Vaazhaipoo Vadai is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Vaazhaipoo Vadai at your home.

Vaazhaipoo Vadai

Ingredients to make Vaazhaipoo Vadai

  • Vazhaipoo (banana flower)-1 cup chopped
  • Bengal gram dhal -1 cup
  • Onions -2 nos finely chopped
  • Green chillies - 4 nos finely chopped
  • Ginger-1 inch piece finely chopped
  • Asafetida a pinch
  • Cinnamon,cloves a few
  • Fennel seeds (sombu)-2 teaspoons
  • Plain Buttermilk -1/2 cup
  • Curry leaves and coriander leaves a few -finely chopped
  • Salt to taste
  • Oil for frying

How to make Vaazhaipoo Vadai

  1. Cleaning the vazhaipoo - First apply oil on your hands then open the vazhaipoo layer after layer and collect the white florets inside them.
  2. Now remove the short white transparent skin and the pod next to it with small bulb on it.use the remaining florets. Soak the florets in buttermilk to prevent enzymatic browning.
  3. Now remove the florets from the buttermilk and finely chop them.
  4. Soak the Bengal gram dhal in water for 1/2 hour.
  5. Grind the dhal coarsely by adding very little water.
  6. In a vessel mix the ground dhal,chopped vazhaipoo,onions,green chillies, ginger,cinnamon,cloves,fennel seeds,curry leaves,coriander leaves, asafoetida and salt mix everything together. Do not add water.
  7. Now make small balls out of it and slightly press them out into small vadas.
  8. Heat oil in a kadai fry the vazhaipoo vada till golden brown color.
  9. Serve hot with coconut chutney or sauce.

My Tip:

Usually people soak the dhal for 3 hours but by my experience 1/2 hour is enough. Always use oil on ur hands before touching the vaazhaipoo as it tends to stain black,and also be sticky. Soak the vaazhaipoo in buttermilk not only to prevent enzymatic browning but also to reduce the bitterness. The dhal and vaazhaipoo mixture should be thick do not add water.remember the lesser the water-lesser the oil absorption and crisper the vada.

Reviews for Vaazhaipoo Vadai (1)

Premi Kumara year ago

Super!!!
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