Instructions

making vada mixture
Rinse a couple of times and then soak chana dal in enough water for 2 hours. Then drain all the water very well.
Take the chana dal in a grinder jar. Add 1 inch cinnamon, ½ teaspoon fennel and ¼ teaspoon black pepper.
Grind to a semi fine paste.
Take the ground chana dal paste in a mixing bowl. Add ¾ to 1 cup finely chopped banana flower.
Then add ⅓ cup chopped onion, ½ inch ginger (chopped), 1 to 2 green chilies (chopped), 8 to 10 curry leaves (chopped) and 2 to 3 tablespoons chopped coriander leaves. Also add salt as required.
Mix very well.
Shape into vadas or patties.
frying vazhaipoo vadai
Heat oil for deep frying in a kadai.
Check a small piece of vada in the oil. If it comes up gradually and steadily, then the oil is hot enough. Gently place the vadas in the hot oil.
Fry on medium flame till they are crisp and golden.
Once the vadai becomes golden, then remove with a slotted spoon.
Place them on kitchen paper towels. This way fry the remaining vadas.
Serve vazhaipoo vadai hot or warm with coconut chutney or any sauce or dip of your choice.