Vazhapoo Vadai
AuthorPriyanka SivaramakrishnanDifficultyBeginnerA fun evening snack made of Bengal gram and banana flowers, perfect with a cup of chai.
Soak the Bengal gram and urud dal in water for three to four hours. Drain and set aside.
Peel and chop the banana flowers (I've given a much more detailed explanation on how to go about doing it in the piece above.) Make sure to soak them in a bowl of water and a tablespoon of yogurt/buttermilk to prevent from getting oxidized.
Blitz the fennel seeds, asafoetida, red chilies, and half of the soaked pulses. Set this aside.
In the second round, blitz the rest of the pulses and the banana flowers (without the buttermilk) for 2-3 seconds. It has to be rough.
Mix both batches of batter together along with the chopped onions, salt, and curry leaves. It should be a little sticky, but not too watery.
Bring the oil to heat. Wet your hands with water and divide the batter into small balls. When the oil is ready, one by one flatten the balls and gently place them into the oil. You can do batches of 5-10 depending on the size of your vessel. Don't over crowd it.
Fry them for 5-7 minutes on medium-high heat until they are golden brown. Drain them on a tissue and serve hot with a side of chutney.
Ingredients
Directions
Soak the Bengal gram and urud dal in water for three to four hours. Drain and set aside.
Peel and chop the banana flowers (I've given a much more detailed explanation on how to go about doing it in the piece above.) Make sure to soak them in a bowl of water and a tablespoon of yogurt/buttermilk to prevent from getting oxidized.
Blitz the fennel seeds, asafoetida, red chilies, and half of the soaked pulses. Set this aside.
In the second round, blitz the rest of the pulses and the banana flowers (without the buttermilk) for 2-3 seconds. It has to be rough.
Mix both batches of batter together along with the chopped onions, salt, and curry leaves. It should be a little sticky, but not too watery.
Bring the oil to heat. Wet your hands with water and divide the batter into small balls. When the oil is ready, one by one flatten the balls and gently place them into the oil. You can do batches of 5-10 depending on the size of your vessel. Don't over crowd it.
Fry them for 5-7 minutes on medium-high heat until they are golden brown. Drain them on a tissue and serve hot with a side of chutney.