Vazhaipoo Vadai is really
special, it symbolises traditional Tamil cooking to me. I am not the only one
who feels that way, even Rajeev Menon does. I love it that in “Kandukondaen
Kandukondaen” Mammooty and Manivannan search all over town for Srividhya and
family but are unable to find them and then they’re at a hotel and they order Vazhaipoo
vadai. They taste the Vazhaipoo vadai and immediately ask to see the person who
made the vadais as they know the distinctive taste of the Vazhaipoo vadai, they
know that it has to be Srividhya who made those vadais. The Vazhaipoo vadai plays
a key role in “Kandukondaen Kandukondaen”, definitely more important than
Abbas’s role. The director did not choose Molagga bajji, Bonda or Masala vadai,
he chose Vazhaipoo vadai, because it’s special, it’s sophisticated (you won’t
find Vazhaipoo vadais in tea kadais), and it is made differently in different families.
Picking the Vazhaipoo (banana
flower) is a little time consuming, but the rest of the process is quite
straightforward like your other vadais. I picked the florets the previous night
and immediately dumped them in buttermilk to avoid discolouration. I put the
entire thing in the fridge (florets, buttermilk and all) and then used it the
next morning to make the vadais. There are a couple of ways we make these
vadais – the recipe I am posting today uses Channa dal (kadalai paruppu) and
this is how we make it in my husband’s place. My mom used pottukadalai (roasted
gram) instead of Channa dal which I’ll post some other time. The Channa dal version
I am posting today looks and tastes closer to a masala vadai. These vadais are
made quite thin and the vazhaipoo florets in this recipe are not ground fine so
you can taste the crispy fried vazhaipoo bits when you bite into a vadai. I
love vazhaipoo vadai. I am slightly partial to my mom’s pottu-kadalai version
but this Channa-dal version tastes great too and I have to consciously control
my hands while making these vadais. I tend to munch on vadais and deep-fried
snacks involuntarily while making them.
Prep time: 30 mins
Cooking time: 20 mins
Makes: 25-30 vadais
Ingredients
Vazhapoo (Banana Flower) – 1
florets picked and immediately dunked in buttermilkKadalai Paruppu/Channa dal – ¾ cup soaked in water for an hour
Onion – 2 medium chopped fine
Green chillies – 2-3
Garlic with peel – 6-8 pods
Fennel seeds/Sombu – 2 tsp
Coriander leaves – ¾ cup leaves finely chopped
Salt to taste
Oil for deep frying
Method
1. Pick
the florets from the vazhaipoo and immediately dunk in buttermilk to avoid
discolouration. As you peel away the big maroon petals, you’ll find thin cream
coloured florets at the base of the flower. These are the florets that you’ll
be using in your vadai. Pluck these florets. These florets will contain the
cream coloured outer covering, a small transparent, plastic like flap in front
(which needs to be discarded) and thin strands inside. Among these thin strands
you’ll find one which is thin filament like with a slightly bulging top (needs
to be discarded). Pluck the florets and discard the plastic flap and the
filament inside. Dunk the rest in buttermilk. Set aside or refrigerate if you’re
using it the next day.
2. Grind
the soaked channa dal along with salt and very little water to a coarse paste.
Set aside.
3. Grind
together green chillies, garlic and fennel seeds to a coarse paste. Set aside.
4. Drain
the buttermilk and squeeze out the liquid and grind/pulse the vazhaipoo florets
just for half a minute or so. The florets should just be minced but not ground
fine.
5. Mix
together ground vazhaipoo, channa dal, green chilli masala and finely chopped coriander
leaves and mix well. Taste and adjust salt. Don’t add water. The consistency of
the vadai mixture should be similar to that of the masala vadai.
6. Heat
oil in a kadai. Wet your palms lightly, take small lemon sized balls of the vadai
mixture and make thin discs on your palm. Slide gently into the oil when the
oil is hot. Cook on medium-high till the vadais are cooked through and golden. Continue
deep-frying in batches. Remove onto absorbent paper. Serve hot.
Notes
1. Picking
the vazhaipoo florets can stain your hands. So oil your hands before and wash
with salt after you’re done picking.
2. While
buying vazhaipoo, lift the outermost petal of the flower to peek at the florets
within. These florets should be cream in colour. If they’re brown or black they’re
no good, don’t buy them.
3. Soak
the vazhaipoo florets in buttermilk to avoid browning. You can leave the buttermilk
soaked florets overnight in the refrigerator.
4. As
you get to the centre of the flower, the florets get smaller and smaller. Here
you may not find the plastic flap like covering at all. Just pinch the top bulb
like portion to remove the filament and use the rest. The teeny tiny florets
inside you can use as is without discarding any part of them.
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