Vazhaipoo Vadai

I tried out this recipe after tasting in a Chettinad Style restaurant. Mouth watering recipe that too ideal on cold gloomy evening. Here goes the recipe

Recipe Summary:

Difficulty - intermediate
Prep Time - 45 min
Inactive Prep Time - 3 hours
Yield - ~20 nos

Ingredients:

Plantain Flower (Vaazhaipoo) - 1
Besan Dhal - 1 cup
Fennel - 1/2 tsp
Chopped Ginger - 1 tsp
Green Chillies - 4 nos
Onion - 1/2 cup
Karuvepilai (Karipatha Leaf) - 10 leaves
Pinch of Asafoetida
Salt to taste

Oil for frying

Soak besan dhall for 3 hours. Clean and chop the plantian flower. Chop Onions, green chillies.

Fry the plantain flower in oil(This will remove the slight bitterness in the flower ).Grind the besan dhal with little water. (Be cautious with the consistency, it should not be so watery, if so the dhal will not bind together). Mix all the ingredients (fried plantain flower,ginger, onion, chillies, karuvepilai, asafoetida, fennel, salt) in the batter.
Heat the oil in a frying pan. Take about two tbs of batter, shape it into flat round shape and deep fry it in oil.
Serve hot with coconut or coriander chuttney and sambar.

Note: Mix the ingredients just before frying, if not the onion and salt in the batter will start to give off water
and the batter will not bound together for frying.