Cooking web notes

  I rarely make vazhaipoo vadai, most of the times I make vazhaipoo poriyal. Usually, for making vazhaipoo vadai, the mixture is ground bit smoother than we do for the masala vada, but I do grind more coarse as I like that way. You can adjust this as per your preference. But its yummy both ways and that’s really what counts right?

      If I make vadai, I only make with 3/4 th or 1/2 of the banana blossom. So out of laziness to use the vazhai poo in two halves, I most of the time make poriyal. This vadai just might be me and my hubby’s favourite though next to poriyal as it is a healthier choice.

Ingredients

Vazhai poo,cleaned chopped	1 cup
Channa dal	3/4 cup
Urad dal	2 tblsp
Raw rice	2 tsp
Green or red chilli	4-5
Fennel seeds or jeera	1 & 1/2 tsp
Onion, chopped	1/4 cup
Asafoetida	1/8 tsp
Coriander leaves,curry leaves,Salt	As needed
Oil	For deep frying

Method

Soak dals,rice together for 3 hours.In blender, grind chilli, jeera/fennel first and then add the dal,completely drained from water and grind coarsely. (you can do it in two batches) Then add the chopped vazhaipoo and grind to your desired consistency. Transfer to a mixing bowl and add the chopped onion,salt,asafoetida,coriander,curry leaves.Mix well. Heat oil in kadai and make medium sized patties/vadai in your palm. Grease your hands with water. Drop the vadai in oil and cook in medium flame. You can fry 4-5 at a time. Fry both sides until golden and crisp or until the inside gets cooked well. Drain to paper towel and enjoy hot. Its very flavourful even when its cooled down.

Now go forth and enjoy the tasty vadais with chutney of your choice. I like it even as such without any sides.

Make sure u don’t add any water while grinding. the water in dal and vazhaipoo itself will be enough. If you grind smooth, cook in medium flame to ensure cooking inside the vadai.