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4.67 from 3 votes

Vazhaipoo vadai, banana flower vadai

Vazhaipoo vadai, banana flower vadai is made with the mixture of dal. Most popular in South India. Learn how to make this perfectly with quick video, stepwise photos.
Prep Time30 mins
Cook Time20 mins
Soaking time2 hrs
Course: Snack
Cuisine: Indian
Servings: 15


  • 1 & ½ cups Vazhaipoo cleaned chopped
  • ¾ cup Chana dal
  • 2 tablespoon Urad dal
  • 2 teaspoon Raw rice Optional
  • 4 Green or red chilli
  • 1 & ½ teaspoon Fennel seeds or cumin seeds
  • 1 Onion chopped
  • teaspoon Asafoetida
  • 3 tablespoon Coriander leaves Optional
  • 1 Sprig Curry leaves
  • Oil - For deep frying


  • Firstly, clean vazhaipoo and chop as finely.
  • Wash & soak chana dal, urad dal,rice (if adding) together for 2- 3 hours.
  • In blender, grind chilli, jeera/fennel first and then add the dal, drained from water.
  • Grind coarsely. you can do it in two batches.
  • Then add the chopped vazhaipoo and grind to your desired consistency.
  • Transfer to a mixing bowl and add the chopped onion, salt, asafoetida, coriander, curry leaves. Mix well.
  • Heat oil in kadai. Grease your hands with water and make medium sized patties/ vadai in your palm.
  • 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.
  • Drain to paper towel and enjoy hot. Its very flavourful even when its cooled down.



  • Make sure you 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.