Vazhaipoo Vada (Banana blossoms vada)

This vada is one of my favorite vada recipes. I learnt this recipe from my mother who learnt it from my paternal grandmother. During my childhood days, I used to abscond from my mother when she makes any dish with Banana blossoms. But when i first tasted this vada, i asked for more.

The astringent taste (thuvarpu in tamil) cannot be found in this vada, since it is fried. The color of this vada will be little darker than the very famous masala vada.

Servings : 30 vadas

Ingredients:

1. Vazhaipoo or Banana blossoms (florets) – 2 cups (tightly packed)
2. Roasted bengal gram dhal – 1 cup
3. Garlic – 3 (big pieces)
4. Ginger – 1 inch
5. Green chillies – 2 (medium size)
6. Fennel seeds – 1 tablespoon
7. Cloves – 3 or 4
8. Onion – 3/4 cup (finely chopped)
9. Coriander leaves – few sprigs (finely chopped)
10. Salt – as required
11. Oil for deep frying – 750 ml (varies according to the shape and size of the vessel)

Method:

1. Remove each petal from the banana blossom and collect the yellow florets and keep them aside. Then remove the pistil and the outer most petal (also called calyx) for every floret. Also keep the other ingredients ready.

2. Grind together the roasted bengal gram dhal, green chillies, garlic, ginger, cloves, fennel seeds, salt in a blender without any water. It should result in an ‘almost finely powdered’ consistency. Then add little water, about 1/4 cup, and grind it again to get a thick paste like consistency.

3. Finely chop the florets and add it to the above mixture along with onions and coriander leaves.

4. Heat oil in a kadai. The vessel I used is a flat bottomed one, hence more oil is needed. If you use a curved vessel, oil usage can be minimized. Side by side, make round balls using the prepared vadai mavu (vada batter). Just place the palm of your hand little above the kadai to feel the heat of the oil(dont keep the hand too close). That means the oil is hot. Once the oil is hot, flatten the vada balls and drop it into the oil gently. If the oil is not hot, the vadas absorb too much oil. And if the oil is too hot (fumes arise from it), the vada turns into brown quickly, but the inside will remain uncooked. Cook the vadas until golden brown for 4 to 5 minutes by gently flipping them after 1 minute intervals.

5. Gently remove them from the oil and place it in a container lined with tissue paper to remove excess oil. This vada will be really crispy and it will disappear within minutes for sure. Enjoy!