Saturday, November 22, 2014

Banana Blossom Vadas

Recently, we hosted a tea party for Gudiya's new school friend and her family. The family has just moved from Chennai. As Gudiya got a new friend, I too got a new friend in her mom. Sujatha got some banana blossom fritters for the tea party. I asked the recipe but forgot to take pictures of Sujatha's banana blossom fritters. These fritters were really delicious. They reminded me of our Daal vade/Chettambade. 

I have shallow fried these "fritters" but feel free to deep fry them if you prefer.

Sujatha's Vazhaipoo Vadai
Banana Blossom Fritters
1 cup Chanda daal, soaked for 6 hours

Grind drained daal with
1/2 tsp turmeric powder
1/2 tsp asafetida
2-3 green chilies
1/2" ginger, peeled
1/2 tsp cumin seeds
1 tsp coriander seeds

Stir in
2 sprigs curry leaves, torn
1 can banana blossom, rinsed, drained, finely chopped
1/4 cup finely chopped onion
1/4 cup finely chopped cilantro
2 green chilies, minced (optional)
salt to taste

Oil for frying


1. Soak chana daal in adequate water for 6 hours.
2. Drain and grind coarsely with turmeric powder, asafetida, chilies, ginger, cumin seeds, coriander seeds. Do not add any water for grinding.
3. Stir in salt, chopped vegetables  and herbs. Mix well.
4. Heat pan or kadhai for shallow/deep frying respectively. Add oil as needed.
5. Spread on the pan or deep fry flattened fritters.
6. Drain and serve as a snack/appetizer or part of a big meal.

Note -
1. If you like heat, add minced green chilies in the batter. Otherwise, just omit the green chilies.
Banana Blossom from the can

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