| Prep: 2 hours 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 132 | 6g | 1g | 18g |
| sugars | fibre | protein | salt |
| 3g | 7g | 5g | 0.38g |
There’s something inexplicably beautiful about dishes that blend diverse cultural flavors; welcome to the world of the Vazhaipoo Vadai, or Banana Flower Fritters. Drawing from my Texan roots where food is more than sustenance, it’s a language of love, I adore this dish for its unique blend of striking tastes and health benefits, wrapped in a crispy package.
A Celebration of Flavors: The Vazhaipoo Vadai
Although the Vazhaipoo Vadai hails from South Indian cuisine, it strikingly mirrors the boldness of Texan cooking which I grew up with. Its crowning glory, the banana flower or vazhaipoo, delivers a sweet and tender flavor that makes the fritters simply irresistible. Layering it with the earthiness of soaked Chana dal and Toor dal, spice from the red and green chilies, punchiness of fennel seeds, the tang of asafoetida, and the freshness of cilantro, curry leaves, ginger, and garlic, we’re talking flavor fireworks.
Vazhaipoo Vadai: A Symphony of Health Benefits
But it isn’t all about the taste. This dish is swimming in an ocean of benefits. The star ingredient, the banana flower, is known to be rich in dietary fiber, protein, and unsaturated fatty acids, while also being a potent source of Vitamin E and flavonoids – basically, a superfood in disguise! Coupled with the protein-packed dals, the heart-friendly goodness of garlic and ginger, and antioxidants from the herbs and spices, it’s a veritable health-alicious treat.
Enjoy it as a snack on its own or join it with your favorites like a steaming bowl of South Indian Lentil Curry or a plateful of Sambar Rice. Otherwise, you could try this recipe as a tantalizing alternative to the hearty Italian meatballs or the iconic Mexican Chiles Rellenos.
However, you choose to enjoy the Vazhaipoo Vadai, you will be won over with its incredible balance of taste and health, rooted in tradition with a universal appeal. I can’t wait for you to give it a whirl, let the flavors transport you to a Southern Indian culinary landscape, and let the health benefits keep you coming back for more.
What You’ll Need
- 1 Banana flower (vazhaipoo)
- 1 cup of Chana dal (soaked for 2 hours)
- 1/4 cup of Toor dal (soaked for 2 hours)
- 4 Dry red chilies
- 2 Green chilies
- 1 teaspoon of Fennel seeds
- 1/2 teaspoon of Asafoetida
- 2 tablespoons of Fresh chopped cilantro
- 2 tablespoons of Fresh chopped curry leaves
- 1.5 inch piece of Fresh chopped ginger
- 4 Crushed garlic cloves
- Salt to taste
- Vegetable oil for deep frying
Method
Step One
Firstly, prepare the banana flower by removing the outer layers until you reach the tender inner part of the flower. Cut the flower into thin pieces, soak them in buttermilk to prevent discoloration, and set it aside.
Step Two
Take soaked Chana dal and Toor dal and add them to a blender. Also, add dry red chilies, green chilies, fennel seeds, and asafoetida to it.
Step Three
Blend the above ingredients coarsely without adding any water. The mixture should be coarse but well blended.
Step Four
Transfer the ground mixture to a large bowl. Add chopped banana flower, fresh chopped cilantro, fresh chopped curry leaves, ginger, garlic, and salt to the bowl.
Step Five
Mix everything well until all ingredients are combined. The vada mixture is ready.
Step Six
Heat vegetable oil in a pan for deep frying. While the oil is heating, shape the mixture into small flat round patties or vadas.
Step Seven
Once the oil is hot, gently drop a few vadas at a time and deep fry them on medium heat until they are golden and crisp.
Step Eight
Drain the vadas on paper towels to remove excess oil. Your Vazhaipoo Vadai or Banana flower fritters are ready. Serve them hot with chutney or sauce of your choice.
