VAZHAIPOO VADAI

in , on Saturday, August 25, 2012

Vazhaipoo-vadai-recipe
  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?Smug
Banana-blossom-fritters copy
      If I make vadai, I only make with 3/4 th or 1/2 of the banana blossom. So out of lazinessYawn 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
To see how to clean vazhaipoo, refer here.
 

Method

  1. 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)
    DSC_4863
  2. Then add the chopped vazhaipoo and grind to your desired consistency.
    DSC_4864
  3. Transfer to a mixing bowl and add the chopped onion,salt,asafoetida,coriander,curry leaves.Mix well.
    DSC_4866
  4. Heat oil in kadai and make medium sized patties/vadai in your palm. Grease your hands with water.
    DSC_4868
  5. 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.
    DSC_4872
  6. Drain to paper towel and enjoy hot. Its very flavourful even when its cooled down.
    DSC_4873
Now go forth and enjoy the tasty vadais with chutney of your choice. I like it even as such without any sidesHappy.

VAZHAIPOO-VADAI
Notes
  • 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.

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