Vazhaipoo Vadai Recipe - Ingredients
Preparation Time : 20 mins | Cooking Time : 5 mins / vadai | Makes : 12
Recipe Category: Snack | Recipe Cuisine: South Indian
Recipe Category: Snack | Recipe Cuisine: South Indian
Cleaned Vazhaipoo (Banana Flower) - 1 medium sized (1 cup after chopping)
Pottukadalai powdered - 3 tbsp
Onion - 1 big sized finely chopped (1/3 cup finely chopped)
Ginger Garlic Paste - 1 tsp
Fennel Seeds - 1 tsp powdered
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 tsp
Curry leaves - 2 tsp
Coriander leaves - 2 tsp
Rice flour - 1 tbsp
Salt - to taste
Oil - for deep frying
Method:
- Clean vazhaipoo, chop it roughly.Pressure cook for 1 whistle with water till immersing level and turmeric powder. Drain water completely.Allow it to cool down.
- Squeeze the water completely.Then transfer to mixer and grind it to a semi fine paste.
- Now in a bowl add vazhaipoo paste,chopped onions, fennel seeds powder,coriander leaves, curry leaves,pottukadalai powder, red chilli powder, rice flour. Mix well and make small patties / vadai shapes and keep aside.You can also refrigerate the patties for 10mins to avoid the vadais drinking much oil.
- While you shape the vadas, heat the oil in a kadai. Put a small pinch of dough into the oil if it raises immediately then the oil temperature is just perfect.Drop the vadais (may be 2-3 at a time) in oil and flip both the sides and cook till nicely browned and is crisp.Fry the vadais in medium flame.Drain in tissue paper.
My Notes:
- You can use the same ingredients and method for senaikelangu/yam vadai(only difference is you dont need to pressure cook it, instead you have to saute it before grinding to a paste) to avoid itching.
- Make sure that the mix is not too dry then your vadais would be hard. Do not add more potukadalai and rice flour than the above mentioned quantity.
- Cook in medium flame else it will not get cooked inside.
- Drain water completely from vazhaipoo, squeeze to remove excess water.If there is moisture in the dough then the vadais will drink more oil.
- Also squeeze onion to remove water then add it to the mixing bowl.
- I fried few vadais for clicking and refrigerated the rest for later use.
- Grinding vazhaipoo is optional but it will help holding shape else it will start spreading out in oil.
- Add salt and onion just before frying the vadais else it will leave out water.
