|
VAZHAIPOO
VADAI
| Plantain
flower |
1
(vazhaipoo) |
| Channa
dal |
1
cup |
| Red
chili |
4 |
| Asafoetida |
a
pinch |
| Coriander
leaves |
Chopped |
| Salt |
|
| Oil |
|
- Removing
florets: Apply little oil on both the hands to avoid
sticking.
- Take
out cover of the plantain flower one by one and remove a bunch of
florets at a time. Hold
them in hand and brush on the top of the bunch. This will make the
stamens (thick filament with pollen) visible.
- Remove
the stamens only and cut the bunch into small pieces. Soak
them in water mixed with turmeric powder (otherwise it will become
black).
- Remove
all the florets until you reach the heart (middle) of the flower. Heart
of the flower can be chopped and cooked along with florets.
- Cooking
the florets: Cook
the chopped florets until it becomes soft. Drain
the water completely. Soak
the channa dal in water for 2 hours.
Grind
the cooked vazhaipoo with the soaked dal, red chili, salt and
asafoetida. Sprinkle the little water and grind very coarsely.
- Take
small amount of ground plantain and make small ball (like
golf ball size) and make it to flatten little.
Then
deep- fry the balls in the hot oil until it becomes golden brown
color.
Recipe by
B. Vasantha kumari, MD, USA |
|
|
