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A plate of golden-brown vazhaipoo vada, crispy on the outside and soft inside, served with fresh curry leaves and a side of coconut chutney.
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Vazhaipoo Vadai Recipe | Bannana blossom vadai

Vazhaipoo Vada (Banana Flower Fritters) is a traditional South Indian snack, made by combining finely chopped banana flower, lentils, and spices. These crispy, golden fritters are a nutritious and flavorful addition to your tea-time spread, perfect for any occasion. Serve hot with chutney or ketchup for a delicious treat!
Prep Time3 hours
Cook Time1 hour
Total Time4 hours
Course: Snacks
Cuisine: Indian Cuisine, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Servings: 4 people
Calories: 246kcal
Author: Sowmya Venkatachalam

Equipment

  • 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!

Video

Nutrition

Serving: 1piece | Calories: 246kcal | Carbohydrates: 47g | Protein: 10g | Fat: 3g