Take tender banana flowers alone, chop it and keep in diluted buttermilk until use to prevent discoloration. Check out how to clean vazhaipoo.
After 2 hours, drain the water completely from the dal, add green chillies, fennel seeds, chutney kadalai (pottukadalai), salt needed and grind it for 2-3 seconds.
Then add the tender chopped banana flowers (drain all the buttermilk and then add), and grind it coarsely. Do not operate the mixie at a stretch. Grind it for 3-4 seconds, leave a gap of 3 seconds and then grind again. If you grind it at a stretch, it will become a smooth paste which we do not want. The vazhaipoo vada batter should be slightly coarse. Taste the batter to check for salt.
Now add finely chopped onions, 2 tbsp of finely chopped coriander leaves and few tender curry leaves. Mix everything well.
Take a lemon sized ball of the batter, flatten it with your hands and form into a disc.
Heat oil in a kadai (to check if the oil is hot enough, add a little batter, if it raises to the surface immediately, the oil is ready for frying). Once the oil is hot, reduce the temperature to medium. Drop the prepared discs/patties into the oil gently. Fry both sides until brown. Remove from oil with a slotted ladle and place on a paper towel or colander to drain excess oil. You can fry 4-5 patties depending on the quantity of oil used.
Note – Chutney kadalai or fried gram or pottukadalai is added to give crispiness to the vada.
Do not add water while grinding. The moisture from the banana flower is enough. But if your mixie does not grind, then add just 2-3 tsp of water.
You will love my other Vazhaipoo Recipes/ Banana Flower recipe, do not miss it
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