Vazhaipoo Vadai

Crispy delicious bananaflower vadais made with a mix of dals, spiced with coriander, fennel and chillies

Prep Time 40

Cook Time 2

½ cup channa dal
½ cup toor dal
¼ cup broken green moong substitute with whole green gram and increase soaking time to 4 hours.
2 tsp moong dal
2 tsp masoor dal you can substitute with yellow moong dal too
2 tsp rice any shortgrain rice
8 red chillies
1 tsp fennel
½ tsp corainder seeds
1 tsp pepper
1 cup cleaned and chopped banana flower
curry leaves

Rinse and soak dals, rice in hot boiling water for 1.5 hours. If using regular water, soak for 3 hours.
Drain all water completely. Keep the dals on a colander to ensure all water is fully drained out.
Add the dals in multiple batches to a medium sized mixie jar and using the pulse mode, break down to a thick batter. It is important to not add any water when making the batter.Open the mixie multiple times, scrape the sides before adding extra dal.
In between the dals, add red chilli, fennel, pepper, coriander and grind along with it.
Remove the batter, add the finely chopped bananflower, curry leaves and mix well.
Make vadais, frying a few at a time. Keep the flame on a low to medium and fry for 6-7 minutes per batch.
These vadais stay crispy for a while and it is fantastic with ketchup!