½ cup vazhaipoo (cleaned and chopped)
¾ cup channa dal
2 tbsp urad dal
1 onion (chopped)
1/8 tsp asafoetida
1 sprig of curry leaves
4 green or red chillies
1 ½ tsp fennel seeds
Coriander leaves (optional)
Oil for deep frying
Step 1 – Clean the Vaazhaipoo/ banana blossom and chop them finely. Put the content in a bowl of water to avoid blackening.
Step 2 – Wash and soak channa dal and urad dal together for 2-3 hrs. Drain the water and grind the dal with chillies and fennel seeds. Grind it coarsely.
Step 3 – Add the Vaazhaipoo to the ground mixture and grind it to the preferred consistency. To the mixture, add chopped onions, salt, asafoetida, curry leaves and mix well. Wet your hands with water and make medium sized patties/ vadai in your palm.
Step 4 – Heat oil in a pan. Drop the vadai into the oil and deep fry it. Cook on medium flame and fry about 3-4 vadais at a time.
Step 5 – Flip the vadais to make sure that both sides are evenly golden and crisp. Serve hot as an evening snack or as an accompaniment to curd rice or rasam rice.
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