Ingredients:

• 1 medium sized – Plantain flower/vazhaipoo
• 4 tbsp – roasted gram dal, powdered
• 1 tsp – Turmeric powder
• 1 big sized – onion, finely chopped
• Chopped coriander leaves, a handful
• 1 tbsp – Rice flour (optional)
• Salt – to taste
• Oil – 3 tbsp
• For grinding:
• 2 to 3 tbsp – Channa dal
• 4 pearls – Garlic
• Ginger, a small piece
• 2 tsp – Fennel seeds

Method:

1. Clean vazhaipoo and pressure cook for 1 whistle with a cup of water and turmeric powder.
2. Allow it to cool and then grind it to a semi coarse paste.
3. Soak channa dal for 30 mins and then grind it with ginger, garlic and fennel seeds to a smooth paste.
4. Sprinkle just a few drops of water if needed.
5. Now in a bowl add chopped onions, coriander leaves, roasted gram dal powder, turmeric, rice flour and both the ground pastes – ground vazhaipoo and channa dal paste.
6. Do not add water.
7. Mix well and make small patties / vadai shapes and keep aside.
8. You can also refrigerate the patties for 10 mins to avoid the vadais soaking up much oil.
9. Then heat oil in a kadai and deep fry them to golden brown.
10. Drain and serve hot with chutney or ketchup.
11. Recipe courtesy: Sharmis Passions
12. http://www.sharmispassions.com/