Crispy, flavorful, and packed with nutrition, vazhaipoo vadai is a South Indian delicacy that transforms the humble banana flower into a mouthwatering snack. This deep-fried fritter combines the earthy taste of vazhaipoo with aromatic spices and lentils to create a perfect balance of texture and flavor. Whether you're a seasoned home cook or a first-timer exploring traditional recipes, my version of vazhaipoo vadai is a foolproof guide that guarantees a crispy, golden treat every time. Ready to wow your taste buds? Let’s dive in!
Since banana flowers are seasonal and may be more readily available at certain times, vazhaipoo vadai can also become a seasonal treat, especially in households that emphasize cooking with fresh, local ingredients. Its versatility and cultural significance make it a favorite during moments of celebration.
For the ultimate pairing, serve it alongside this creamy, tangy Coconut Chutney – a match made in culinary heaven!
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Ingredients
Each ingredient in this vazhaipoo vadai recipe has been carefully chosen to enhance its flavor and texture. Vazhaipoo, the star of the dish, lends a subtle, earthy taste and is packed with nutrients. Chana dal provides the necessary binding and crunch, while a mix of green and red chilies adds layers of spice. Aromatic fennel seeds and curry leaves infuse the vadai with a traditional South Indian flavor, complemented by the sharpness of ginger, garlic, and onion. Together, these ingredients create a well-rounded, irresistible snack that’s both delicious and wholesome.
- Vazhaipoo (Banana Flower)
- Chana Dal (Split Bengal Gram)
- Red Chilies
- Green Chilies
- Curry Leaves
- Ginger
- Garlic
- Fennel Seeds
- Onion
- Salt
- Oil (for frying)
See recipe card for quantities.
Instructions
- Finely chop the vazhaipoo. Click here for a detailed guide on how to prepare vazhaipoo for the vadai.
- Combine all the dals and soak them in water for 3 hours.
3. After 3 hours, drain the water and let the dal rest for an additional hour. Once the hour has passed, set aside 3 tablespoons of the dal in a separate bowl.
4. After an hour, transfer half of the dal to a mixer along with red chili, green chili, ginger, salt, fennel seeds, and coriander leaves.
5. Grind all the ingredients until the chilies and ginger are coarsely chopped. Then, transfer the mixture to a bowl. Add the remaining dal to the mixer and pulse it a couple of times. Then, remove it and combine it with the ground vadai mixture. Mix well.
6. Heat oil in a pan for frying. Add the chopped vazhaipoo to the vada dough and mix well.
7. Wet your palms and shape the dough into small balls. Gently press down the center of each ball and carefully drop it into the hot oil. Repeat the process to shape and fry 4-5 vadas.
8. Add the vadas to the oil and deep fry them on medium heat, turning them occasionally until they are crispy and golden brown on both sides. Repeat the process with the remaining dough. Once fried, remove the vadas from the oil and place them on a paper towel to absorb any excess oil. The crispy, crunchy Vazhaipoo Vadai Recipe | Bannana blossom vadai is now ready to serve!
Variations
Here are a few variations you can try when making vazhaipoo vada to give the dish a unique twist while maintaining its core flavors:
- Spicy Vazhaipoo Vada:
- Add Extra Chilies: Increase the amount of green chilies or add chopped red chilies for an extra spicy kick.
- Chili Powder: Add a teaspoon of red chili powder for a more intense heat and vibrant color.
- Herb-Infused Vazhaipoo Vada:
- Add Fresh Herbs: Try adding fresh mint leaves, curry leaves, or cilantro to the dough for a burst of freshness and herbal flavor.
- Crispy Vazhaipoo Vada:
- Rice Flour Addition: For extra crispiness, add a tablespoon or two of rice flour to the dough.
- Baked Vazhaipoo Vada:
- Oven-Baked Version: For a healthier alternative, shape the dough into patties and bake them at 375°F (190°C) for 20-25 minutes, flipping halfway through. This version eliminates the deep-frying process.
These variations allow you to experiment with flavors and textures, making the vazhaipoo vada fit different preferences and dietary needs while maintaining its signature taste.
Top Tip
Always ensure that the dal mixture is coarsely ground without adding water. A slightly coarse texture helps the vada hold its shape and gives it a crispy, crunchy exterior when fried. Adding water during grinding can make the mixture too soft and difficult to shape, so drain the soaked dal thoroughly before grinding.
For an extra crispiness boost, add a tablespoon of rice flour to the dough just before shaping the vadas.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Vazhaipoo Vada:
Vazhaipoo Vadai Recipe | Bannana blossom vadai
Equipments Needed
- 1 Mixing Bowl
- 1 Mixer Grinder
- 1 Heavy Bottomed Pan
Ingredients
- 1 no Vazhai poo(Banana flower)
- ¾ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tablespoon Urad Dal
- 2 tablespoon Toor Dal (Pigeon pea)
- 2 no Green Chili
- 1 no Red Chili
- 1 inch Ginger
- 1 teaspoon Salt
- 1 handful Coriander Leaves
- 1 teaspoon Fennel Seeds
- 1 Sprig Curry leaves
- 3 cups Oil
Instructions
- Finely chop the vazhaipoo. Click here for a detailed guide on how to prepare vazhaipoo for the vadai.1 no Vazhai poo(Banana flower)
- Combine all the dals and soak them in water for 3 hours.¾ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu), 2 tablespoon Toor Dal (Pigeon pea), 2 tablespoon Urad Dal
- After 3 hours, drain the water and let the dal rest for an additional hour. Once the hour has passed, set aside 3 tablespoons of the dal in a separate bowl.
- After an hour, transfer half of the dal to a mixer along with red chili, green chili, ginger, salt, fennel seeds, and coriander leaves.2 no Green Chili, 1 no Red Chili, 1 inch Ginger, 1 teaspoon Salt, 1 teaspoon Fennel Seeds, 1 handful Coriander Leaves
- Grind all the ingredients until the chilies and ginger are coarsely chopped. Then, transfer the mixture to a bowl. Add the remaining dal to the mixer and pulse it a couple of times. Then, remove it and combine it with the chopped vazhaipoo along with few curry leaves. Mix well.1 Sprig Curry leaves
- Heat oil in a pan for frying. Add the chopped vazhaipoo to the vada dough and mix well.3 cups Oil
- Wet your palms and shape the dough into small balls. Gently press down the center of each ball and carefully drop it into the hot oil. Repeat the process to shape and fry 4-5 vadas.
- Add the vadas to the oil and deep fry them on medium heat, turning them occasionally until they are crispy and golden brown on both sides. Repeat the process with the remaining dough. Once fried, remove the vadas from the oil and place them on a paper towel to absorb any excess oil. The crispy, crunchy Vazhaipoo Vadai Recipe | Bannana blossom vadai is now ready to serve!
