Prep 0 mins
Cook 0 mins
- 2 fresh banana flowers
- 3 cups broken channa dal (white)
- 1 1⁄2 cups grated coconut
- 2 pinches asafoetida powder (hing)
- 1⁄4 teaspoon turmeric powder
- 6 red chilies
- 4 green chilies
- 1 piece ginger
- 3 onions
- 20 curry leaves
- 1⁄2 cup coriander leaves
- 1 teaspoon fennel powder (optional)
- oil (for deep frying)
- Undo the petals covering the flowers.
- Pluck the flowers between the petals.
- From every flower strip, remove the central thread like portion, which stands alone with a round at the top.
- Finely cut the flower strips.
- Add 1 cup buttermilk to a bowl of water.
- Soak the cut flower strips in them in order to keep the flowers from darkening.
- Wash them well and cook in the same buttermilk water till they are soft.
- Grind the cut banana florets with red chillies, turmeric powder, grated coconut, broken chana dal and fennel powder.
- Sprinkle minium water while grinding.
- Add the finely cut onions, ginger, green chillies, corriander leaves and curry leaves.
- Mix the required amount of salt and asafoetida to ensure that the vada batter is quite thick.
- Make equal-sized balls out of the vada batter.
- Place on a greased plastic sheet.
- Flatten them a bit to 5 cm diameter.
- Heat oil in a heavy bottomed vessel.
- Deep fry the vadas till they are crisp.
- Serve hot with mint chutney.