Ingredients

• Chana dal – 250g
• Banana blossom – 1
• Green chillies – 3
• Cumin seeds – 1 tsp
• Fennel seeds – 1/4 tsp
• Mustard seeds – 1 tsp
• Ginger – 1
• Garlic cloves – 5 to 6
• Turmeric powder – 1/2 tsp
• Red chilli powder – 1/2
• Curry leaves – Few
• Coriander leaves – Few
• salt – Required
• oil – Required

How to Prepare

Total Preparation Time: 20-30 minutes

1. Take banana blossom and peel the outer skin one by one, you can find a group of long yellow flowers
2. Collect the flowers in a bowl and then again take out the skin one by one and collect all the flowers
3. Repeat the process till it become tiny and hard to peel the skin then keep the tiny blossom aside
4. Take a collected long flower, open the flower by rubbing at the top, you can a white colour match stick like pedal inside the flower
5. Gently remove it from the root and save it in a another bowl, repeat the process for all collected flowers
6. After that chop the flowers and also chop the kept tiny blossom and add it into a bowl
7. Wash it once and add buttermilk and soak it for 5 minutes to avoid discoloration
8. Drain the flowers and grind them without water and keep aside
9. Chop the onion and green chillies, grate ginger and garlic and grind ginger and garlic well like paste, chop coriander leaves and keep them aside
10. Wash chana dal and soak it for 2 hours in water then drain water
11. Take a mixer, add fennel seeds, cumin seeds, ginger garlic paste and chana dal grind them without water
12. Then add grinded banana flowers and grind them for 5 seconds
13. Then transfer them into a bowl and then add onion, red chilli powder, green chillies, turmeric powder, curry leaves, coriander leaves
14. Mix it well using your hand and allow them to marinate for 10 minutes
15. Take lemon sized quantity of vada mixture and flatten it in your palm like a closed pearl shell
16. Take a hard bottomed vessel, add 300 ml oil and heats up
17. Now gently put prepared vada into the oil one by one
18. Fry them it become crispy, golden brown then move these vadas into a napkin to avoid excess oil
19. Now the crispy Vazhaipoo vadai is ready for serve