Vazhaipoo Vadai

Vazhaipoo vadai is called Banana Flower Fritters in english!! I have tasted it in the hotels but never dared to do it myself, just for the fact that the flower needs cleaning. But yes, it is a very healthy part of the "Vazhai maram" (Banana tree). Every part of this tree is used for culinary use, right from the leaves till the very stem. And every part has its own nutritious value. If I remember correctly, I had eaten a recipe with vazhai poo in my aunt's (Chitti) house. But then I had no idea how it was all done. After an eloborate searching in the web for the procedures to clean it, I made a very successful attempt. I recently found this site to clean Vadai. Viki has given a very elaborate pictorial presentation. But then I followed the same procedure to make a masala vadai to do this vadai. The vadai was a huge hit with the Corriander chutney I made. We also had it for lunch with sambar rice. This is dedicated to my hubby for "Father's Day". Honey you are a doting father and a caring husband. Happy father's day on behalf of our son and me.

Ingredients

• Banana Flower - 1
• Channa Dhal - 1.5 cups
• Ginger Garlic paste - 2 tsp
• Green Chillies - 4
• Fennel seeds - 1 tsp
• Hing - 1/4 tsp
• Yogurt (Curd) - 2 tbsp
• Salt to taste
• Oil for frying

Method

Clean the banana flower. First peel the purple outer coating, and then you will find stigmas inside. Take the stigmas and peel the outer covering holding the stigmas. You might want to wear a gloves or apply oil to your fingers as the peeling makes your skin turn black. After peeling, soak the stigmas in the buttermilk (Dissolve the yogurt with about 2 or 3 cups of water to a dilute water consistency). This will pervent the stigmas from turning brown on you. When you reach a very tender part of stigma of the flower, you can cook it as it is.

Soak the channa dhal for about 2 hours. Then, grind channa dhal, green chillies, fennel seeds, ginger garlic paste, salt and hing together as a coarse mixture. Do not add any water as this will loosen the consistency. Chop the stigmas finely and add it to the ground mixture. Heat oil in a pan. The oil must stand atleast 2" from the bottom of the pan. Transfer the mixture to a plate and mix once more so that the stigmas blend in nicely. Start to make small balls and flatten them with your fingers.

Once you have got a nice round shape, take it out of your palm and drop it in the sizzling hot oil. Turn sides after a minute. When both sides have browned, remove to a paper towel. Serve hot as a snack or as a side dish.

I am sending the photo of this recipe to the Click:Stacks event hosted by Bee & Jai of Jugalbandi. I am also sending this recipe to WYF: Fried Snack hosted by EC of Simple Indian Food