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?
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.
|Vazhai poo,cleaned chopped||1 cup|
|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|
|Coriander leaves,curry leaves,Salt||As needed|
|Oil||For deep frying|
To see how to clean vazhaipoo, refer here.