Vazhaipoo Vadai brings together the earthy flavors of banana flower with protein-rich Bengal gram. I love making these when I want something different from regular vadais. The banana flower adds such a lovely texture and mild flavor that pairs beautifully with the spices. Don’t worry if you’ve never cooked with banana flower before – this recipe makes it simple. The key is soaking it in buttermilk, which removes any bitterness. These vadais taste amazing with coconut chutney or your favorite dip.
About the Recipe
This recipe transforms humble banana flower into something truly special. Vazhaipoo might seem intimidating, but it’s actually quite forgiving to work with. The combination of fresh herbs, garlic, and ginger creates layers of flavor that make each bite interesting. What I love most is how nutritious these vadais are – you get plenty of fiber from the banana flower and protein from the Bengal gram. It’s comfort food that doesn’t make you feel guilty afterward.
Why You’ll Love This Recipe
These vadais have the perfect crispy exterior that gives way to a tender, flavorful center. The banana flower adds a subtle sweetness that balances the spices beautifully. They’re also incredibly satisfying – just a few pieces will keep you happy for hours. The best part? You can prep most ingredients ahead of time. The mint and coriander leaves give such a fresh aroma while cooking. And unlike some fried snacks that feel heavy, these actually feel quite light. Trust me, once you try them, you’ll want to make them again and again.
Cooking Tips
Soak the Bengal gram for at least 4 hours for easy grinding. When chopping banana flower, keep your hands slightly oiled to prevent staining. The buttermilk soak is crucial – it removes any bitter taste. Don’t over-grind the Bengal gram; you want some texture. Test the oil temperature with a small piece of dough first. If it sizzles immediately, you’re ready to fry. Keep the heat at medium to avoid burning the outside while the inside stays raw.
Serving and Storing Suggestions
This recipe serves 4 people and takes about 30 minutes to prepare and cook. Serve these vadais immediately while they’re hot and crispy. They pair wonderfully with coconut chutney, mint chutney, or even simple tomato sauce. You can store leftover vadais in the refrigerator for 2 days, but they’re best enjoyed fresh. If reheating, use an oven or air fryer to restore some crispiness.
Similar Recipes
- Masala Vadai
- Medhu Vadai
- Paruppu Vadai
- Mixed Vegetable Vadai
- Spinach Vadai
Nutrient Benefits
Banana flower is packed with fiber, potassium, and antioxidants that support digestive health. Bengal gram provides plant-based protein and helps maintain stable blood sugar levels. The fresh herbs add vitamins and minerals while garlic and ginger offer natural anti-inflammatory properties. This combination makes these vadais not just tasty but genuinely good for you. It’s a snack you can feel good about serving to your family.
Vazhaipoo Vadai
Ingredients
- 1 Cup Bengal Gram Soaked
- 1/2 Cup Vazhaipoo (Banana Flower) finely chopped, soaked in little buttermilk for 10 minutes
- 2 tbsp Onions finely chopped
- 2 tsp Garlic finely chopped
- 1/4 tsp Ginger finely chopped or grated
- 1/4 tsp Saunf
- Asafoetida Powder a pinch
- 2 tsp Mint Leaves
- 2 tsp Coriander Leaves
- Curry Leaves few
- Oil for frying
- Salt as per taste
Instructions
- Coarsely grind the soaked Bengal gram.
- Combine all ingredients, except oil, in a bowl.
- Mix well, adding a little water if required, to a thick dough.
- Heat oil in a deep frying pan.
- Make small balls and flatten them to a vada shape.
- Deep fry in hot oil until golden brown.
- Remove and drain excess oil.
- Serve hot with chutney of choice.
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Frequently Asked Questions
Can I use frozen banana flower for this recipe?
Fresh banana flower works best, but frozen can work too. Thaw it completely and squeeze out excess water before chopping. The texture might be slightly softer, but the taste will still be good. Make sure to soak it in buttermilk just like fresh banana flower to remove any residual bitterness.
What if I don’t have buttermilk to soak the banana flower?
You can make buttermilk by mixing 1/2 cup yogurt with 1/4 cup water. Alternatively, use lemon water or plain water with a pinch of salt. The main purpose is to prevent the banana flower from darkening and to reduce any bitter taste it might have.
How do I know when the oil is hot enough for frying?
Drop a small piece of the vadai mixture into the oil. If it rises to the surface immediately with gentle bubbling, the oil is ready. If it sinks and bubbles vigorously, the oil is too hot. If nothing happens, wait a bit longer for the oil to heat up properly.
6 comments
You must also mention that the flower should be squeezed and then added with the other ingredients, for new comers may not be aware that this stage has to be done before proceeding further to get the best results
really super
good
very good recipe. If you had given the exact measurement of salt it will be very useful for the beginners. Because when I was new to cooking it was very difficult for me to put the exact quantity of salt. It is an excellent recipe
Ii also started my cooking without any help. even this kind of web site was not there at that time. I am 70 years old and when i see recipes on the TV shows I used to feel how can they teach people like this. With my learning I can give you a thumb rule. All cereals and lentils for one cup{ measured flat} 1 level teaspoon of salt will be ok except poha and maida can take only 3/4 teaspoon that also flat and not heaped Whatever you add etxta items like veg like onion or vazhaipoo add little more like a pinch or two.Hope this helpfulto you and enjoy cooking
Ever since i watched mammooty eating this in the movie – Kandukonden Kandukonden, i wanted to get hold of this. Thank you for the recipe, will def try this out this weekend.