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Crispy Vazhaipoo Vada
Crispy Vazhaipoo Vada is a cherished South Indian delicacy that tantalizes the taste buds with its delightful crunch and aromatic spices. These vadas are made from tender banana flower, known as vazhaipoo, and protein-rich chana dal, delivering a satisfying bite that is both hearty and flavorful. Traditionally enjoyed during festivals and family gatherings, they reflect the warmth of South Indian hospitality and culinary tradition. Serve these golden-brown vadas hot, paired with a refreshing coconut chutney or spicy tomato ketchup, for an unforgettable snacking experience that transports you straight to the bustling streets of South India.
Ingredients
- Chana dal
- 1 cup, soaked for 2-3 hours
- Vazhaipoo (banana flower)
- 1 cup, cleaned and finely chopped
- Onions
- 1 medium, finely chopped
- Green chillies
- 2, finely chopped (adjust based on spice preference)
- Curry leaves
- 10-12, chopped
- Fennel seeds
- 1 teaspoon
- Salt
- to taste
- Oil
- for deep frying
- Coconut chutney
- for serving (see below for recipe)
- Tomato ketchup
- for serving
Instructions
- Drain the soaked chana dal and keep a handful aside for added texture.
- In a food processor, grind the remaining chana dal along with fennel seeds and green chillies into a coarse mixture. Avoid adding water, as the mixture should retain some texture.
- In a large mixing bowl, combine the ground chana dal mixture with the reserved whole chana dal, chopped onions, finely chopped vazhaipoo, chopped curry leaves, and salt. Mix thoroughly to ensure all ingredients are evenly distributed.
- Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small amount of the mixture into the oil; it should sizzle and rise to the surface.
- Shape the mixture into small balls, then flatten them slightly to form patties. Carefully drop them into the hot oil, ensuring not to overcrowd the pan.
- Fry the vadas until they turn golden brown and crispy, about 4-5 minutes, flipping them halfway through for even cooking.
- Once cooked, remove the vadas from the oil and drain them on a paper towel to absorb excess oil.
- Serve hot with coconut chutney or spicy tomato ketchup.
Tips
- Make sure to clean the banana flower thoroughly to remove any bitterness. You can soak the chopped flower in buttermilk for 15 minutes before use to enhance flavor.
- Feel free to experiment with different spices or herbs, such as adding chopped cilantro for an extra burst of flavor.
- If you prefer a non-fried version, you can try baking the patties at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
Dietary Information
Servings: 4 Dish Type: Snack Prep Time: 30 minutes Cook Time: 15 minutes Calories: 200 Fat: 10g Carbs: 25g Protein: 6g Sodium: 300mg Sugar: 1g
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