Name: Vazhapoo Vada recipe by Aparna Prakash at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 Cup - Chana dal (split Bengal gram); 1/2 Cup - Finely chopped banana flower; 1/2 Cup - Finely chopped onion; 1-2 - Dried red chili; 2 tsps - Saunf (fennel seeds); 1 tsp - Finely chopped ginger; Oil for deep-frying + 1 tbsp; Salt to taste

Ingredients Serving: 4

1 Cup - Chana dal (split Bengal gram)
1/2 Cup - Finely chopped banana flower
1/2 Cup - Finely chopped onion
1-2 - Dried red chili
2 tsps - Saunf (fennel seeds)
1 tsp - Finely chopped ginger
Oil for deep-frying + 1 tbsp
Salt to taste

Instructions

Soak the channa dal for at least 2 hours. If you do not have enough time, soak it in hot water for an hour.
Meanwhile, heat 1 tbsp oil in a small pan.
Sauté the onions and banana flower until the flower is tender, about 5 minutes. Keep aside.
Drain the soaked dal and grind into a coarse paste along with the red chili(s).
Add the sautéed banana flower and onion, saunf, ginger, and salt. Mix well.
Heat oil for deep-frying. Depending on the size of vadas you want to make, take a tablespoon or two of the dal mixture and roll into balls.
Flatten into discs and fry until the vadas darken to a nice deep reddish-brown.
Remove onto a plate lined with tissue paper and allow the excess oil to drain. Serve hot. Bon Appétit.

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