Like banana flower(blossom) also have many beneficial properties. It is rich in fibers, Vitamin A, B, C, E . It also packed with magnesium, phosphorus, iron, potassium, calcium, zinc,copper and proteins. It helps in regulate blood pressure, blood sugar. It prevents kidney stone formation, stomach ulcer, constipation, heart disease and cancer. It has antimicrobial
anti microbial, antioxidant, anti aging, anti inflammatory properties.
I preferred to use inner half of the flower for the vazhaipoo vada preparation. Lets move on to the recipe.
Banana blossom - l/2 Flower
Channa dal - 1 Cup
(splitted)
Onion - 1/2 Cup
chopped
Green Chili - 5
Cumin seed - 1 Tsp
Fennel seed - 1/2 Tsp
Asafoetida - 1/8 Tsp
Salt - as needed
Ginger - 1 Tbsp
Finely chopped
Curry leaves - 2 Strings
Crushed Garlic - 3 pods
Oil - for frying
PROCEDURE
1. Clean the banana blossom by removing the red bracts and pluck out the hard stamen in the middle of the yellow florets. Soak the florets in water mixed with 1tbsp of curd to prevent discoloration of the yellow florets. Then chop the florets into small pieces
2. Soak split channa dal round 1- 2 hrs.
3. In a mixie or blender, grind green chilli, fennel seed and cumin seed .
4. Then drain the channa dal from water, and keep 1 tbsp of dal aside.
5. Grind remaining dal with the already ground mixture to a coarse paste without water.
6. Transfer the coarse paste into wide bowl
7. Now its time to add the dal which placed aside,chopped banana blossom, chopped onion, chopped curry leaves,salt, finely chopped green chilli, crushed Garlic and ginger.
8. Mix everything together.
9.Make balls out of the mixture and place the ball between the palms of the hands and press slightly to flat the ball to make vada shape.
10.Heat oil in a frying pan, drop the vadas gently into the oil.
11.Fry both side in medium flame until the bubbles stops. (make sure it cooked inside)
12. Take the vada out and drain it in a paper towel.
13. Now yummy and healthy vada is ready to serve with tea.
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