Written by: 7aumsuvai

Learn how to make Vazhaipoo Vadai, a crispy and healthy South Indian snack made with banana flowers (vazhaipoo), chana dal, and flavorful spices. This nutritious and protein-packed vadai is perfect as an evening snack or a tea-time treat. In this video, I’ll show you step-by-step how to clean banana flowers and make this delicious fritter recipe with simple ingredients.

👉 I’ve also shared other banana flower recipes like:

• Vazhaipoo Kola Urundai
• Vazhaipoo Kola Urundai kuzhambu
• Saiva Meen Kuzhambu (Vegetarian Fish Curry)
• Vazhaipoo Ven Pongal

🔗 Links to those videos are in the description below.

https://www.youtube.com/watch?v=VZofKAiSyho

https://www.youtube.com/watch?v=YFjD99B7ac8

https://www.youtube.com/watch?v=YnPHBDorpdk

https://www.youtube.com/watch?v=ZD1kXMWRc8k

📌 Don’t forget to LIKE, SHARE, and SUBSCRIBE to my channel for more healthy and traditional South Indian recipes! 

📝 Ingredients:

• 1 cup chana dal (kadalai paruppu), soaked for 3–4 hours
• 1 medium-sized banana flower (cleaned and chopped)
• 1 medium onion (chopped)
• 2 garlic cloves
• 1-inch ginger
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2–3 dry red chilies
• 1/8 tsp turmeric powder
• 1/8 tsp asafoetida (perungayam)
• Salt to taste
• 2–3 tbsp rice flour (for binding)
• Curry leaves, coriander leaves (chopped)
• Oil for deep frying

🔪 Steps:

1. Soak 1 cup chana dal for 3–4 hours or overnight. Drain before grinding.
2. Clean and chop the banana flower by removing the stamen and pink petal.Soak the chopped florets in buttermilk to avoid discolouration.
3. In a blender, add soaked chana dal, garlic, ginger, cumin, fennel, red chillies, turmeric, and salt.Grind to a coarse, thick paste with very little water.
4. Transfer the paste to a mixing bowl. Add chopped banana flower, onion, curry leaves, and coriander leaves. Add 1/8 tsp of asafoetida and mix everything well. Check salt and adjust if needed.
5. Add 2–3 tbsp rice flour to help bind the mixture. Add more if the mix feels too wet.
6. Shape small balls from the dough and flatten slightly. Keep them ready for frying.
7. Heat oil in a frying pan on medium flame. Drop vadas gently into hot oil. Fry until golden brown on both sides. Ensure even cooking inside and out. Drain on paper towels to remove excess oil. Serve hot with chutney or ketchup. 

✅ Tips: Soaking the banana flowers in buttermilk helps remove bitterness and prevents them from turning black. Don’t over-grind the chana dal — a coarse texture gives the best crunch. Asafoetida adds a unique flavor; homemade version tastes even better!