Vazhaipoo Vadai

I consider myself lucky to have vazhaipoo a.k.a plaintain/banana flower readily available at the Asian grocery store we visit... however it is not something i've bought often mainly because it requires quite a bit of time and labor to seprate the flowers & the stamen from each. But my mom can process a vazhaipoo in no time and doesn't think it's such a big chore at all so we've been buying this rather regularly now that she's here. At home, vazhaipoo vadai or paruppu usli are amongst the favorite preparations. Amma makes two kinds of vadais - one with urad dhal (ulundhu) not unlike the medhu vadai and the other is this... with channa dhal/kadalai paruppu. The former yields a softer vadai while this is the crunchy counterpart - both delicious.



Vazhaipoo - half of a big one
Channa dhal - half cup (soak for 2 to 3 hours)
Dried Red Chillies - 2 to 3
Ginger - half inch piece, minced
Asafoetida - a big pinch
Onion - half of a big one, chopped finely
Curry leaves - 1 stalk, chopped
Coriander leaves - 2 tbsp, chopped
Salt - to taste
Oil - to deep fry

1) Prepare the vazhaipoo by peeling out the florets and removing the stamen (click here for detailed steps on how to do this). Chop the vazhaipoo into small pieces and put them in bowl of water to which a tbsp of yogurt has been mixed in. This will help maintain the colour of the vazhaipoo without blackening them.

2) Heat a pan and drain fistfuls of the vazhaipoo (from the above diluted yogurt water) and add to it with a pinch of salt and allow to cook for about 10-15 mins or until all the water has evaporated. This should be dry.

2) Grind the soaked the channa dhal & red chillies to a coarse texture (not too chunky either or it won't hold together well).

3) To the channa dhal, add the cooked vazhaipoo, chopped onions, curry leaves, coriander leaves, ginger, hing & salt to taste. Mix thoroughly.

4) Heat oil (to deep fry) in a pan on medium and when hot enough, make small vadais (flattened slightly) and deep fry till golden brown. Make sure the oil is not too hot or the insides won't cook through. Drain on a paper towel & serve.


  1. Thats my fav one ..looks so yummy and wish could have right now. I am so hungry seeing this perfect for weather too..

  2. I have never cooked w/ Vazhaipoo .. my mom did..:) the vadai look yummy laavanya. Merry Christmas.


  3. Oh! I love this..... looks good.... I have seen u around after quite sometime now....

    Happy Celebrations!!!


  4. Looks so yummy and perfect for winter season..

  5. I too like vazhaipoo vadai very much....have my mothers version lying in drafts for a long time....urs look soft and crunchy!

  6. Tempting vazhaipoo vadai. Recipe is quite simple though cumbersome. I have made vazhaipoo usli, never tried this one. You have wonderful space with good recipes.


  7. these vadais are special. Our Asian grocery store carries it too and I was debating if to buy it or not. This vadai will be greatly appreciated.

  8. I always used to order this whenever I saw it on a menu, but never could discern anything except the usual vada taste, so I stopped ordering. :(

  9. i too love vazhai poo vadai a lot,b4 I used to always make vadai,but now a days i make poriyal too...Very rare to get vazhai poo,but get atleast once in 2 month ;)

  10. peeling the vazhaipoo is a pain :)
    the stamen is called kallan..right? I don't know why but I used to find that funny :)

  11. I love these Laavanya..lucky your mom is an get to eat them frequently..:)..

  12. Great way to have vazhaipoo. Sounds scrumptious n healthy!

  13. I love plantain flower vadai very much .Yours is tempting me. Do drop by

  14. Yummy snack to have. Never tasted the Vazhaipoo.

    Happy 2010 you and family.

  15. Vazhaipoo vadai looks yum and inviting ! Happy New year to you and your family, have a wonderful 2010!

  16. this my fvourite typ of vadai.wherver I buy this flower, I keep aside some florets for making yummy vadai's.

  17. vadai looks yummy..lovely click!

  18. hai vice nice with me.


Post a Comment

Thank you for stopping by and providing your valuable feedback. NOTE: I have disabled Anonymous comments (since I was getting a lot of spam).

Popular Posts