Crispy Vazhaipoo Vada

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

1. Drain the soaked chana dal and keep a handful aside for added texture.
2. 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.
3. 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.
4. 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.
5. 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.
6. Fry the vadas until they turn golden brown and crispy, about 4-5 minutes, flipping them halfway through for even cooking.
7. Once cooked, remove the vadas from the oil and drain them on a paper towel to absorb excess oil.
8. Serve hot with coconut chutney or spicy tomato ketchup.