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Vazhaipoo vadai recipe (Vazhaipoo vadai)

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Vazhaipoo-vadai-recipe
  I rarely make vazhaipoo vadai, most of the times I make vazhaipoo poriyal. Usually, for making vazhaipoo vadai, the mixture is ground bit smoother than we do for the masala vada, but I do grind more coarse as I like that way. You can adjust this as per your preference. But its yummy both ways and that’s really what counts right?

Banana-blossom-fritters copy
      If I make vadai, I only make with 3/4 th or 1/2 of the banana blossom. So out of laziness to use the vazhai poo in two halves, I most of the time make poriyal. This vadai just might be me and my hubby’s favourite though next to poriyal as it is a healthier choice.

Vazhaipoo Vadai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 4 hrs Including soaking time    |  Cook time: 30 mins    |  Makes: 15

Click here to read vazhaipoo vadai in tamil

Ingredients

Vazhai poo,cleaned chopped – 1 & 1/2 cups

Channa dal – 3/4 cup

Urad dal – 2 tblsp

Raw rice – 2 tsp

Green or red chilli – 4-5

Fennel seeds or jeera – 1 & 1/2 tsp

Onion, chopped – 1/4 cup

Asafoetida – 1/8 tsp

Coriander leaves,curry leaves,Salt – As needed

Oil – For deep frying

To see how to clean vazhaipoo, refer here.

Method

  1. Soak dals,rice together for 3 hours.In blender, grind chilli, jeera/fennel first and then add the dal,completely drained from water and grind coarsely. (you can do it in two batches)

    2. DSC_4863

  2. Then add the chopped vazhaipoo and grind to your desired consistency.

    3. DSC_4864

  3. Transfer to a mixing bowl and add the chopped onion,salt,asafoetida,coriander,curry leaves.Mix well.

    4. DSC_4866

  4. Heat oil in kadai and make medium sized patties/vadai in your palm. Grease your hands with water.

    5. DSC_4868

  5. Drop the vadai in oil and cook in medium flame. You can fry 4-5 at a time. Fry both sides until golden and crisp or until the inside gets cooked well.

    6. DSC_4872

  6. Drain to paper towel and enjoy hot. Its very flavourful even when its cooled down.

    7. DSC_4873

Notes

  • Make sure u don’t add any water while grinding. the water in dal and vazhaipoo itself will be enough.
  • If you grind smooth, cook in medium flame to ensure cooking inside the vadai.

Now go forth and enjoy the tasty vadais with chutney of your choice. I like it even as such without any sides.

VAZHAIPOO-VADAI

Reader Interactions

Comments

  20. Nice pictorial Raji. I love them very much but now-a-days don't buy it due to lack of time in cleaning them. The second click is very nice. Which photo editor do you use? Damn good editing.

    Reply

  48. This is my all time fav .. unfortunately I am not getting good vazhaipoo here .. I badly miss it. I used to make Vazhaipoo every week in some form cos we love this so so much. U truly tempted me..parcel some in one night shipping 🙂 🙂

    Reply

  58. that first pic is probably my favourite among all your pics, looks gorgeous!!! 🙂 i keep planning to buy vazhapoo but never do thinking of the work required to clean it.

    Reply

  62. Nice and crispy vadai, my husbands fav. His mom cooks the Vazhai poo and then grinds it with dhal I follow the same procedure and never made it this way. Next time will try your version.

    Reply

  102. Hi raks,

    U blog is too gud…ur presentations are very nice…

    A tip to add this recipe is if valaipoo is used raw it will drink lot of oil, to avoid this cook the valipoo for 2 min and grind it, it will not take much oil. and u can add some coconut also when grinding, it also gives a differnet flavour

    Reply

  120. yesterday i tried this..really super..it doesn't show i m cooking first time vaazhai poo vadai..
    really enjoyed myself too..thanks for the recipe..
    keeping going..

    Reply

  136. Nice idea of grinding the vazhai poo. I usually add it finely chopped and that would sometimes not bind well and would leave some disintegrated pieces. But today I ground it as mentioned here and could make better vadais than usual.

    Reply

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