Crispy Vazhaipoo Vada for Festivals | A Crunchy Tea-Time Snack

Vazhaipoo Vada is a traditional South Indian snack made using banana flower (vazhaipoo), lentils, and aromatic spices. This crispy and flavorful fritter is a popular delicacy in Tamil Nadu, often enjoyed as an evening snack or served during festive occasions. The banana flower not only adds a unique taste and texture but also brings a host of health benefits, making this vada both delicious and nutritious. Perfect with a cup of hot tea or as a side dish with meals, Vazhaipoo Vada is a delightful way to savor the goodness of banana flowers in a crunchy, savory form. This crispy snack is perfect for sharing with family and friends during Diwali gatherings. For more Festival Recipes click the link below:

Diwali Sweet Recipes, Diwali Breakfast and Lunch Recipes

Click here to view Vazhaipoo Poriyal Recipe, 

 Ingredients for making Vazhaipoo Vada

Banana flower (vazhaipoo) – 1 medium

Chana dal – 1 cup

Onion – 1 medium, finely chopped

Green chilies – 2, finely chopped

Ginger – 1-inch piece, finely chopped

Garlic – 3 cloves, finely chopped

Fennel seeds – 1 tsp

Curry leaves – a few, chopped

Coriander leaves – 2 tbsp, chopped

Salt – to taste

Oil – for deep frying

Preparation of Vazhaipoo Vada

Cleaning the Banana Flower

• Remove the outer purple layers of the banana flower.
• Collect the white florets inside.
• Open each floret and remove the hard stamen and the small plastic-like petal.
• Chop the cleaned florets finely and soak them in water with a little buttermilk or turmeric to prevent discoloration.

Preparing the Batter

1. Wash and soak chana dal for 2 hours. Drain the water.

2. Reserve 2 tbsp of soaked dal and grind the rest coarsely without adding water.

3. Squeeze excess water from the chopped vazhaipoo.

4. In a mixing bowl, combine ground dal, reserved whole dal, vazhaipoo, onion, green chilies, ginger, garlic, fennel seeds, curry leaves, coriander leaves, and salt.

5. Mix well to form a thick dough. If the mixture is too loose, add a little rice flour or besan.

6. Heat oil in a deep frying pan over medium heat.

7. Take small portions of the mixture, shape into flat discs or vadas.

8. Slide the vadas gently into the hot oil.

9. Fry until golden brown and crisp on both sides.

10. Remove and drain on paper towels.

Serve Vazhaipoo vada with Peanut Coconut Chutney