Banana blossom/Vazhai poo is usually made into a pitlai or usli at home. Very rarely, I make vadai with these. I mainly cook the vazhai poo for its nutrients and I feel deep frying will not yield the same result. But at times, you tend to throw all the nutrition and health benefits out of the window and decide to go for a deep fry indulgence. This vadai is more popular in TamilNadu.
Yields - 12 nos
- 1 medium sized banana flower - picked and finely chopped
- Chana dal / Kadalaparuppu - 1 cup
- Tuvar dal - 1 tblspn
- Red chill- 2 nos
- Saunf /Fennel seeds- 1 tspn
- Green chilli - 3 nos
- Curry leaves - few sprigs
- Turmeric - a pinch
- Salt to taste
- Oil to deep fry
Steam cook the chopped flower with a pinch of turmeric and salt for 10 minutes. You can microwave it for 5 minutes. Squeeze to remove extra water if any.
Grind the dal coarsely. Dry roast red chilli and saunf and powder it.
Take a bowl. Add the ground dal, powdered red chilli and saunf, steamed banana flower, chopped green chilli, curry leaves and salt. You may not need to add water to prepare the batter. The moisture from dal and the flower will be enough. Heat oil in a kadai. When hot, pinch lemon sized batter and pat into disc on your palm or greased plastic sheet or banana leaf. Slide into the hot oil and fry till it is brown and crisp.