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square image of vazhai poo vadai served in plate lined with banana flower
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Vaazhai Poo Vadai | Crispy Banana Flower Vadai Recipe

Vazhaipoo vadai — crispy, golden, earthy, and endlessly adaptable. Masala vadai meets falafel energy. Deep-fried Tamil Nadu-style lentil fritters with the goodness of banana blossom and the amazing flavors of fennel seeds.
Prep Time30 minutes
Cook Time40 minutes
Soaking Time1 hour
Total Time2 hours 10 minutes
Course: Appetizer
Cuisine: Tamil Nadu
Keyword: banana flower fritters, vaazhai poo vadai, vazhai poo vadai
Servings: 6 yields 10 to 12 vadai
Calories: 583kcal
Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1tsp = 5ml;

  • ½ cup chana dal
  • 3 dried red chilies
  • 1 cup banana blossom cleaned, stamen removed, chopped — divided into ¼ cup + ¾ cup
  • 1 tsp fennel seeds
  • 1 tsp salt
  • ¼ tsp turmeric
  • ⅛ tsp asafoetida
  • ⅓ cup onion chopped
  • 2 tbsp cilantro chopped
  • 10 curry leaves
  • ½ tbsp rice flour
  • 1.5 cups Oil for deep frying

Instructions

  • Soak chana dal and dried red chilies together for 1 hour. Drain completely.
  • Add the drained dal to a mixer jar along with fennel seeds, salt, ¼ cup banana blossom, turmeric, and hing. Grind coarsely — no water needed.
  • Transfer the ground mixture to a bowl. Mix in the remaining ¾ cup of banana blossom, chopped onion, cilantro, curry leaves, and rice flour. The mixture should hold together without any water.
  • Wet your palms and pinch small lemon-sized portions of the mixture. Shape each into a small disc.
  • Deep-fry on medium-low heat until golden and the bubbling slows. Serve hot and crispy with coconut chutney, or enjoy as is.

Video

Notes

  • Adjust the salt and spices to taste.
  • I haven't added garlic, but finely chopped or grated garlic can be used. I would add just one big garlic clove.
  • Make sure you deep-fry on medium-low heat, slowly flipping and cooking until the bubbling stops. Don't rush this process or overcrowd the pan.
  • While grinding, do not add water and grind the masala vadai batter coarsely.

Nutrition

Calories: 583kcal | Carbohydrates: 17g | Protein: 4g | Fat: 57g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 35g | Trans Fat: 0.2g | Sodium: 390mg | Potassium: 313mg | Fiber: 7g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 66mg | Calcium: 44mg | Iron: 23mg