Vazhaipoo Vadai

Chettinad unique Vazhaippoo Vadai, Banana flower, and dal deep-fried as patties have a crispy, delightful flavor. Everyone enjoys fritters, so treat your guests to a range of Chettinad delicacies.

Banana blossom also has numerous health benefits. Some people shun it because of its sour taste, but in this vada, it provides an amusingly unusual flavor to appreciate, making vazhaipoo vada a unique one to offer.

Many women experience pain during menstruation. Some women experience severe PMS symptoms, while others bleed profusely. A cup of cooked banana flowers can aid in the resolution of these issues. Cooked banana flowers with curd raise progesterone levels in the body and prevent bleeding. Calculated banana flower consumption lowers blood sugar levels. It also raises the body’s overall haemoglobin levels.

Banana blossoms are high in vitamins such as A, C, and E. They are also high in potassium and fiber. As a result, they are a wonderful source of nutritious nutrients and a good source of healthy food.

It takes a long time and effort to clean flowers but tastes delicious. Because this is a tedious and time-consuming job, the floral nerve part must be eliminated and chopped or cut into very small pieces before squeezing out superfluous water. If you have the patience to complete all of this, you will be rewarded with a tasty dinner.

Ingredients:

• Banana Flower (vazhai poo) – 1 1/2 cup (chopped squeeze and remove the juice from the flower) Toor Dal – 1/2 cup 
• channa dal one tbsp soak and set aside 
• Red chili – 4 
• Fennel seeds – 1 tsp 
• Garlic-3pods 
• Onion-1 big size finely chopped 
• Curry leaves 1 
• chopped Salt – 1 tsp 
• Turmeric powder-1/4 tsp

To Make Vazhaipoo Vadai:

Grind the red chile, fennel seeds, garlic, and soaked toor dal coarsely. (drain all of the water from the soaked dal) 

1. Do not add water when grinding (if necessary, use 3 tsp of water or squeezed juice from the chopped flower). 
2. In the ground to dal mixer, combine chopped banana flower (flowers can be ground to a coarse mixture), chopped curry leaves, soaked channa dal, and chopped onion.
3. Mix in the salt and turmeric powder thoroughly. Make lemon-sized balls and put them on a platter.
4. Now, using your palm, flatten the balls into patties.
5. Heat the oil over medium heat and fry the vada 5 or 6 at a time until golden brown. Drain the oil, set the vada on a paper towel, and serve.