VAZHAIPOO VADAI

 

VAZHAIPOO VADAI

11/2 cup kadalai paruppu, soaked for 3-4 hours

4 dry chilies, broken in to pieces

1 inch ginger, chopped

 

200 gm banana flour, remove the pistil and calyx from the flower. Heat a pot of water and add in salt when it comes to a boil off the heat. Add the flowers and let it in for 1 mint. Drain the hot water and let cool then chop it to pieces. Squeeze out the water and keep a side.

1 tbsp fennel seeds

1 tsp turmeric powder

½ tsp asafetida powder, optional

1 tbsp sugar

1 tsp full salt

1 tsp fennel powder

3-4 stalk kari leafs, finely sliced

3 big onion, finely sliced

4 garlic, chopped

Oil for frying

1.    Drain the dal and take ¼ cup of it and keep aside. Add the rest of the dal into a grinder jar add in the dry chilies and ginger. Grind to a semi fine paste without add in any water. In case if you are not able to grind at all then add 1-2 tbsp of water.

2.    In a mixing bowl add in the grind dal,1/4 cup of the unground dal, chopped banana flowers and the rest of the ingredients expect the oil. Mix very well and taste it to see if you need anything to be added.

3.    Shape into vadai. Heat the oil in a kuali when the oil hot enough. Gently drop the vadais in the hot oil and fry on medium flame. Once they become golden remove from the heat. Place them on kitchen tissue paper. Serve as a side dish with rice or as a snack dip into chilie sauce.