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Vazhaipoo Vadai Recipe Step by Step
Serve hot with coffee / tea! Pin
Expert Tips
I had fennel seeds powdered ready so I used that. If you are using fennel seeds, then add it along with chana dal and red chillies for grinding. I used vada paruppu instead of chana dal as I had it in hand. If you are getting vada paruppu in your place dont miss to try it for vadais, it sure makes a difference. Cook in medium flame else it will not get cooked inside. Drain water completely from vazhaipoo, squeeze to remove excess water.If there is moisture in the dough then the vadais will drink more oil. Also squeeze onion to remove water then add it to the mixing bowl. I fried few vadais for clicking and refrigerated the rest for later use. Grinding vazhaipoo is optional but it will help holding shape else it will start spreading out in oil.Also coarse texture gives crispy vadais so grind chana dal also coarsely.Also dont grind raw vazhaipoo smooth as it might turn bitter when its cooked. Add salt and onion just before frying the vadais else it will leave out water.
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Vazhaipoo Vadai Recipe Method 2
This Vazhaipoo Vadai Recipe is ammas and is loved by the kids as most of the ingredients are grinded and then vadai is made so they find it easy to chew and eat. Pin
Ingredients
Cleaned Vazhaipoo (Banana Flower) – 1 medium sized (1 cup after chopping) Pottukadalai powdered – 3 tablespoon Onion – 1 big sized finely chopped (1/3 cup finely chopped) Ginger Garlic Paste – 1 teaspoon Fennel Seeds – 1 teaspoon powdered Turmeric powder – 1/4 teaspoon Red Chilli powder – 1 teaspoon Curry leaves – 2 teaspoon Coriander leaves – 2 teaspoon Rice flour – 1 tablespoon Salt – to taste Oil – for deep frying
Method
Crispy and yummy vadas ready, Serve hot with chutney or ketchup. Pin
My Tips
You can use the same ingredients and method for senaikelangu/yam vadai(only difference is you dont need to pressure cook it, instead you have to saute it before grinding to a paste) to avoid itching. Make sure that the mix is not too dry then your vadais would be hard. Do not add more potukadalai and rice flour than the above mentioned quantity. Cook in medium flame else it will not get cooked inside. Drain water completely from vazhaipoo, squeeze to remove excess water.If there is moisture in the dough then the vadais will drink more oil. Also squeeze onion to remove water then add it to the mixing bowl. I fried few vadais for clicking and refrigerated the rest for later use. Grinding vazhaipoo is optional but it will help holding shape else it will start spreading out in oil. Add salt and onion just before frying the vadais else it will leave out water.
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