Ingredients:
- Kadalaparuppu/ splitted chickpea – ½ cup
- Vazhaipoo/ banana flower – 1 cup
- Small onion/shallot – 5 nos (finely chopped)
- Coriander leaves – 2 tblsp (finely chopped)
- Salt – as req
- Fennel seeds/ sombu -1 tsp
- Garlic – 3 pods
- Curry leaves – 1 tblsp (finely chopped)
- Cooking oil – to deep fry
Procedure:
Step 1:
Soak the splitted chickpea into a medium bowl and let it soak for about 4-6 hrs then grind it coarsely along with a tsp of fennel seeds, garlic and a cup of cleaned banana flower (ref : vahzaipoo poriyal)
Step 2:
In a wide mixing bowl add the finely chopped shallots, curry leaves, coriander leaves and salt to the grounded mixture.
Step 3:
Meanwhile heat the oil in a frying pan. Once the oil get hot take a lemon sized mixture and form a ball and press it in between your palms and place into the oil gently. Then repeat the process for few more (do not over crowd the pan)
Step 4:
Within a minute the vadai floats up and it’s the sign to flip it and allow it to cook for few more minutes in a medium flame.
Step 5:
Once the sizzle sounds off you can take off the delicious, crispy VAZHAIPOO VADAI from the oil and place over the kitchen towel or tissues to take off the excess oil. Serve hot with some coconut chutney.