Vazhaipoo Vadai

Ingredients

• 1 banana flower cleaned and chopped
• 1 cup chana dal soaked
• 2 green chillies
• Ginger
• Fennel seeds
• Curry leaves
• Salt
• Oil for frying

Method

1. Clean banana flower: Remove outer dark petals. Quarter each inner floret lengthwise, remove the thin transparent sheath and tiny stamen. Soak cut pieces immediately in buttermilk to prevent browning.
2. Cook vazhaipoo: Pressure cook the soaked vazhaipoo pieces with a pinch of turmeric and salt for 2 whistles. Drain and cool completely.
3. Soak urad dal: Wash 1.5 cups urad dal and soak in water for 4 hours. Drain.
4. Grind vada batter: Grind the soaked dal with minimal water to a very thick, fluffy batter. The batter should hold its shape and be very stiff — not pourable. Add salt.
5. Mix in vazhaipoo: Add the cooked vazhaipoo to the batter along with 2 tbsp finely chopped green chillies, 1 tsp cumin seeds, 1 sprig curry leaves and 2 tbsp grated coconut.
6. Test oil temperature: Heat oil in a kadai to medium. Drop a tiny piece of batter in — it should rise immediately. If it sinks, oil is not hot enough.
7. Shape vadas: Wet your hands. Take a portion of batter and flatten on your palm into a disc. Make a hole in the centre with your finger (like a doughnut).
8. Slide into oil: Gently slide the shaped vada off your palm directly into the oil. Fry 3-4 at a time — do not crowd.
9. Fry until golden: Fry for 4-5 minutes, turning halfway, until deep golden and crispy on both sides.
10. Drain and serve: Drain on paper towels. Serve hot with coconut chutney and sambar. Vazhaipoo vadai is crispiest when eaten immediately.