Tag Archives: vazhaipoo

Feb17

Vazhaipoo Adai Recipe / Plantain Flower Lentil Dosa Recipe

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I have shared the recipe for adai/lentil dosa, now its another version of adai with plantain flower. I like plantain flower to the core. I have tried Plantain Flower Fritters and curry but this time I thought of trying it with Adai/Lentil Dosa. “When the fritters comes out delicious, why not the lentil dosa come out?” this resulted in the making of Plantain Flower Lentil Dosa.

Do check out my Plain Adai recipe, Murungai Keerai Adai / Moringa Leaves Adai , Adai from Leftover rice, Egg Adai recipe / Mutta Adai.

It was so soft, crispy and delicious but got few more mins to get done when compared to the Lentil Dosa/Adai. Goes out good for breakfast, dinner or snack time with sambhar and chutney. Let us move on to the recipe…

Vazhaipoo Adai / Banana Flower Lentil Dosa

Ingredients:

  • Vazhaipoo / Plantain Flower – 1 no
  • Raw rice – 1 ½ cups
  • Pigeon pea / Toor dal / Tuvaram paruppu – ¼ cup
  • Whole Black Lentil / Urad dal / Ulundam paruppu – ¼ cup
  • Split Green Lentil / Moong dal / Paasi paruppu – ¼ cup
  • Split Bengal Lentil / Split Channa dal / Kadalai Paruppu – ¼ cup
  • Butter milk – ½ cup
  • Onions – 2 nos
  • Fennel seeds / Perunjeeragam – 1 tsp
  • Methi seeds – 1/4 tsp
  • Red chilies – 4 nos
  • Garlic – 5 cloves
  • Curry leaves – 3 sprigs
  • Salt to taste
Banana flower about to grind with garlic, fennel, red chilies
Got grinded
Lentils and rice to be soaked
Grinded rice and lentil mixture
With Banana flower mixture
All together
Getting cooked
Getting cooked the other side
Vazhaipoo Adai / Banana Flower Lentil Dosa
Vazhaipoo Adai / Banana Flower Lentil Dosa

Preparation:

  • Soak rice, methi seeds and all the lentils together in a bowl for almost 4 hours, drain the water and grind it to a coarse paste by adding water.
  • Add in the salt, mix it well and transfer it to a bowl.
  • Clean and soak the plantain flower in butter milk and a cup of water for 10 mins, drain the water and keep it aside.
  • Grind the plantain flower, fennel seeds, garlic, and red chilies to a fine paste by adding little water and pour it to the grounded rice batter.
  • Mix all together and rest it for 10 mins.
  • Peel and finely chop the onions and curry leaves, add it to the batter.
  • Heat a tawa, rub with oil, spoon a batter to the tawa and spread it equally from the centre to the corner of the tawa, with the back side of the ladle.
  • Drizzle few drops of oil along the sides and top of the adai.
  • Wait for few mins or until it starts turning golden brown and now swap the sides of the adai and let it cook for few more mins.
  • Wait until it turns golden brown, transfer it to plate.

Serve hot with Tiffin sambhar and Chutney.

Note: The consistency of the batter should be like the Dosa batter consistency. Soaking the plantain flower in butter milk, helps it from decolurisation.

Do check out my other breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/.

Aug7

Banana Flower Fritters / Vazhaipoo Vadai

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Banana Flower Fritters is one of the healthiest food for everyone, also it tastes delicious, crispy outside and soft inside. But only the cleaning of the banana flower is very tiresome job, I use to clean during evenings and refrigerate overnight for morning use. This dish is one of my favorite fritters.

Health benefits of Banana Flower: It helps in weight loss because of its fiber content. It helps in menustral problems. It is a diabetic friendly and also good for lactating mothers. Let us move on to the recipe…

Check out Banana Flower Stir-Fry/Vazhaipoo Poriyal and Banana Flower Curry/Vazhaipoo Kulambu.

It’s Friday and I am taking to the Fiesta Friday #80 hosted by Angie@thenovicegarderner.

Banana Flower Fritters / Vazhaipoo Vadai
Banana Flower Fritters / Vazhaipoo Vadai

Ingredients:

  • Banana flower – 1 nos
  • Channa dal / Kadalai parauppu/Bengal gram – 200 gm
  • Garlic – 3 cloves
  • Ginger – 1” inch stick
  • Onion – 1 no
  • Fennel seeds / Perunjeeragam – 1 tbsp
  • Curry leaves – a sprig
  • Oil – 1 cup
  • Salt to taste

Preparation:

  • Soak channa dal /Bengal gram for half an hour in water.
  • Clean the banana flower and soak it in warm for half an hour.
  • Take garlic, ginger, fennel seeds and channa dal, ground them coarsely.
  • Add in the banana flower to the ground mixture and continue grinding.
  • Sprinkle little water, check out no strings of banana flower is there, and else keep on grinding continuously.
  • Transfer it to a bowl, add in required amount of salt. Stir it well.
  • Peel and chop the onions, add the onions, curry leaves to the ground mixture.
  • Heat oil in a kadai, take small portion of ground mixture, roll it to small balls, and flatten them gently. (should be flatten nicely)
  • Drop it one by one, deep fry in low flame for 3 mins, then swap the side and fry for another 3 mins.
  • Remove from oil, place in tissue paper to remove the excess oil.

Serve hot as a tea time snack or side dish for lunch. I have accompanied it with Steamed rice, dal and rasam.

 

 

May18

Banana Flower Curry / Vazhaipoo Kulambu

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Vazhaipoo / Banana Flower is an excellent source of fibre having it once in a while in food is very healthy. Apart from being rich in fiber, it helps a lot in the treatment of excessive bleeding during menstruation, it reduces the blood sugar level so it’s diabetic-friendly, also it helps to recover from anemia. The taste of this curry would be similiar to fish curry, so it is also known as vegetarian fish curry. Also check out my Banana Flower Stir-Fry / Vazhaipoo Poriyal. Let us move on to the recipe…

Banana Flower Curry / Vazhaipoo Kulambu

Banana Flower Curry / Vazhaipoo Kulambu

Ingredients:

  • Banana Flower – 1 no
  • Chili powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Tamarind – a gooseberry size
  • Turmeric powder – ¾ tsp
  • Onion – 1 ½ no
  • Tomato – 1 no
  • Garlic cloves – 4 nos
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Fenugreek / Methi / Vendayam – ¼ tsp
  • Curry leaves – a sprig
  • Coconut – 3 tbsp
  • Cumin seeds – 1 tsp
  • Oil – 1 tbsp
  • Salt to taste
With spices, onion, garlic and tomato
With spice powders
With ground coconut
pressure cooked banana flower / Vazhaipoo
With tamarind extract and boiled banana flower / vazhaipoo
Getting cooked
Oil floating at the top
Banana Flower Curry / Vazhaipoo Kulambu

Preparation:

  • Clean and soak the plantain flower in buttermilk for 10 mins. Drain the buttermilk and keep the plantain flower aside.
  • Prepare Tamarind extract.
  • Peel and chop the onions and garlic into fine pieces. Roughly chop the tomatoes into medium pieces.
  • Grind the coconut pieces along with the cumin pieces by adding little water to a fine paste.
  • Pressure-cook the plantain flower along with ¼ tsp of turmeric powder and salt for three whistles.
  • Heat oil in a kadai, add mustard, fenugreek, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and garlic, cook until they become transparent.
  • Add in the tomatoes and cook till they become mushy.
  • Add in all the spice powders and cook by sprinkling little water, until the raw smell goes off.
  • Pour in the ground coconut masala and the tamarind extract, cook until the raw smell goes off.
  • Pour in the boiled plantain flower along with the water, cover and cook for few mins or until curry thickens and the oil floats to the top of the curry.

Serve hot with steamed rice