Vazhaipoo Vadai

Published under: BananaGanesh ChaturthiVada
A tasty and delicious snack made with banana flower.
Vazhaipoo Vadai

The banana plant is maybe the only one where all of its parts are put to use. Apart from the common fruit, the raw version, stem, leaves and even the flower is used in Indian cooking. Banana flower or Vazhaipoo (as it is known in Tamil) is extremely nutritious. Cleaning the inner parts of the flower takes a bit of time, but once done, it can be turned into a yummy dish like Vazhaipoo Poriyal, Vazhaipoo Usli and the most popular Vazhaipoo Vadai.

The vadai version is made with lentils, spices and fried in oil. It is quite easy to make as well and finds its way into many auspicious occasions, especially those where onions are not allowed.

A tasty and delicious snack made with banana flower. Best served with chutney or sauce.

Vazhaipoo Vadai

Vazhaipoo Vadai
5 from 3 votes

Vazhaipoo Vadai Recipe

A tasty and delicious snack made with banana flower.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Snack
Cuisine: South Indian
Keyword: evening snack, vadai

Ingredients for Vazhaipoo Vadai

  • 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

How to make Vazhaipoo Vadai

  • 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.


Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.


rama March 30, 2016 - 5:42 pm

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

theeswari January 10, 2012 - 3:38 am

really super

sabrin April 6, 2010 - 2:21 am


latha January 13, 2010 - 6:03 am

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

Savithri Subramanian August 17, 2013 - 3:11 am

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

Kavitha February 10, 2008 - 7:31 am

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.


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