Vazhaipoo(Plantain Flower) and Vazhaithandu(Plantain Stem) are very healthy and it has many medicinal values. Recently I am very much interested in trying some recipes with this healthy veggies. I usually make a kootu with plantain stem which I will be posting it soon. With Vazhaippo, I have tried this vadai and yet to try poriyal. I have tasted this vadai only after coming to my mom in law's house. When we were residing in Saidapet, the cook who comes over there at that time makes this yummy fritters. I got the recipe from her and saved it in my handwritten notebook. A few months back when I was in Chennai, I tried this and it came out very well. Let us learn how to make this yummy vadai which is similar to the Masala Vadai/Paruppu Vadai.
Ingredients:PlantainFlower (Vazhaipoo) - 1 to 1.5 Cups (Chopped)
Channa Dal - 1/2 Cup
Onion - 1 (Chopped finely)
Coriander leaves - few(Chopped finely)
Fennel Seeds - 1 tsp
Dry Red Chilli - 3
Rice Flour - 1 tsp(optional)
Hing/Asafoetida - a generous pinch
Salt - as required
Oil - to deep fry
Cleaning the Vazhaipoo:
Before you start cleaning the vazhaipoo, generously apply sesame oil or you can wear the gloves to prevent the black stains forming on your hands. Remove the petals one by one and take the edible yellow florets, keep it aside. Once this is done, discard the petals and start cleaning each yellow floret. From each yellow floret remove and discard one thick stem(thicker and longer than the other stems) at the center and the glass or plastic like petal. (These both will not cook hence, we should remove it). After removing this from all the florets, chop it finely and soak it in buttermilk until we cook so that the vazhaipoo will not change its color.
Method:
Before you start cleaning the vazhaipoo, generously apply sesame oil or you can wear the gloves to prevent the black stains forming on your hands. Remove the petals one by one and take the edible yellow florets, keep it aside. Once this is done, discard the petals and start cleaning each yellow floret. From each yellow floret remove and discard one thick stem(thicker and longer than the other stems) at the center and the glass or plastic like petal. (These both will not cook hence, we should remove it). After removing this from all the florets, chop it finely and soak it in buttermilk until we cook so that the vazhaipoo will not change its color.
Method:
1. Soak the channa dal for about 2 hours. Meanwhile, clean the vazhaipoo and chop it finely.
2. Soak the finely chopped vazhaipoo in buttermilk until we make the dal batter ready. Coarsely grind the soaked channa dal along with fennel seeds and dry red chilli.
3. It is not required to add any water while grinding but if the mixie got stuck, add a little water. Transfer the ground batter to a wide mixing bowl and add the chopped onion, coriander leaves and the rice flour. Now pulse the chopped vazhaipoo after draining the buttermilk completely. (Just grind it once)
3. Add the pulsed vazhaipoo to the dal batter and add required hing and salt. Mix everything together and make it to a dough.
4. Now form small balls as shown below and flatten it. Repeat the process until the entire dough is used.
5. Deep fry it in hot oil until it is cooked and golden brown. Drain it on the kitchen towel.
Serve the yummy vadai with hot Filter Coffee and Coconut chutney. It can also be served with Rasam and Steamed rice. I will be posting the Rasa Vadai Soon.
Points to remember:
- Grind the dal coarsely for the well-textured vadai. Grinding the vazhaipoo is optional and it is done to hold the shape without separating.
- It is not required to add any water while grinding the dal and vazhaipoo since the moisture content is more than enough to grind.
- The dal and vazhaippo proportions are purely based on your interest. Decide which should dominate the vadai and accordingly change the proportion. (Not required to follow my proportions)
- Fry it in medium flame, so that the center cooks properly and the outer layer doesn't brown faster.
- Spiciness can be adjusted as per your preference. Mine is mild and it is not very spicy.
Happy's Cook - Divya
this is my favorite and looks so crisp
ReplyDeleteThanks Ramya
DeleteOh u r using only the flower bits . I once tried to make using the whole banana blossom ended up a soggy mess. This looks vey delicious
ReplyDeleteTry it again Nammi and share the feedbacks
DeletePerfect snack for rainy season...looks yumm
ReplyDelete