VAZHAIPOO VADA / PLANTAIN FLOWER VADA
We know everybody loves Vada, and a lot of people scrunch up their noses for vazhaipoo. How to make a dish with this plantain flower that everyone will like and appreciate ? Mix it with vada, ofcourse. Vazhaipoo vada is delicious, and I serve it as a side dish for lunch mostly. But also, it makes for a great snack. On a rainy or windy day, there is nothing better than having hot vadas. It’s almost perfect for the Chennai weather at the moment.
Coming to vazhaipoo, I have already elaborated in one of my previous posts on how to cut and use the flower. It is a bit tricky, and time consuming. However, once you get into the flow, it gets very easy. We get our vazhaipoo from our backyard itself. Banana trees are the easiest trees to grow, and every part of it will be useful. And the best thing about them is they require very very little maintenance. If you have any gardening space and little time, banana trees are the best way to go. Check out this page for any required guidelines on growing banana trees, and their benefits. But to be very honest, I put in little to no effort for them, but they still grow beautifully.
Vazhaipoo Vada / Plantain Flower Vada
- 1 cup Bengal Gram
- 1.5-2 cups Vazhaipoo florets See above
- 4-5 Dried red chillies Adjust according to spice preference
- 1 tsp Fennel Seeds
- 1 Onion Large, finely chopped
- Few Curry Leaves
- Coriander Leaves
- 1/2 inch Ginger
- 1/4 tsp Asafoetida
- Salt To taste
- Oil For frying
- Soak bengal gram in water for 2 hours.
- Add the soaked bengal gram, red chillies, fennel seeds, curry leaves, ginger, salt and asafoetida to a mixie/blender jar. Grind to a coarse paste.
- Add in the vazhaipoo florets to the paste, and pulse for 15 seconds. Don't over blend this paste.
- Add onion and coriander leaves to the ground mixture, and mix well.
- Make small balls, and flatten them in your palm. Apply a little oil on your hands before working with the batter for easier handling.
- Deep fry them in hot oil in medium flame until they are golden brown. Make sure that the oil is not too hot, and the flame is set to medium to avoid undercooking and excess browning of the vada.
- Serve hot as a snack, or as a side dish in a meal.