Name: Vaazhaipoo Vadai recipe by Divya at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Vazhaipoo (banana flower)-1 cup chopped; Bengal gram dhal -1 cup; Onions -2 nos finely chopped; Green chillies - 4 nos finely chopped; Ginger-1 inch piece finely chopped; Asafetida a pinch; Cinnamon,cloves a few; Fennel seeds (sombu)-2 teaspoons; Plain Buttermilk -1/2 cup; Curry leaves and coriander leaves a few -finely chopped; Salt to taste; Oil for frying

Ingredients Serving: 4

Vazhaipoo (banana flower)-1 cup chopped
Bengal gram dhal -1 cup
Onions -2 nos finely chopped
Green chillies - 4 nos finely chopped
Ginger-1 inch piece finely chopped
Asafetida a pinch
Cinnamon,cloves a few
Fennel seeds (sombu)-2 teaspoons
Plain Buttermilk -1/2 cup
Curry leaves and coriander leaves a few -finely chopped
Salt to taste
Oil for frying

Instructions

Cleaning the vazhaipoo - First apply oil on your hands then open the vazhaipoo layer after layer and collect the white florets inside them.
Now remove the short white transparent skin and the pod next to it with small bulb on it.use the remaining florets. Soak the florets in buttermilk to prevent enzymatic browning.
Now remove the florets from the buttermilk and finely chop them.
Soak the Bengal gram dhal in water for 1/2 hour.
Grind the dhal coarsely by adding very little water.
In a vessel mix the ground dhal,chopped vazhaipoo,onions,green chillies, ginger,cinnamon,cloves,fennel seeds,curry leaves,coriander leaves, asafoetida and salt mix everything together. Do not add water.
Now make small balls out of it and slightly press them out into small vadas.
Heat oil in a kadai fry the vazhaipoo vada till golden brown color.
Serve hot with coconut chutney or sauce.

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