Authentic Keralan Vazhaipoo Parippu Vadai with Warm Coconut Chutney
Crispy and flavorful South Indian lentil fritters made with banana flower blossoms and spices. Enjoy these golden-brown treats hot with a side of freshly ground coconut chutney.
50min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Drain the soaked chana dal completely without adding water.
2
Coarsely grind the chana dal along with dry red chilies, fennel seeds, and salt, ensuring no water is used.
3
Transfer the coarse dal batter to a mixing bowl.
4
Squeeze the chopped banana flower to remove any bitterness and add it to the batter.
5
Add chopped shallots, ginger, curry leaves, coriander leaves, and asafoetida. Mix everything thoroughly.
6
Divide the mixture into small lemon-sized balls, flatten them slightly between your palms to form patties.
7
Heat coconut oil in a deep frying pan over medium heat.
8
Gently slide the patties into the hot oil and fry until they turn golden brown and crisp on both sides.
9
Remove the vadai using a slotted spoon and drain excess oil on paper towels.
10
Serve hot with freshly prepared coconut chutney.
Ingredients
1 cup chana dal, soaked for 3 hours
1 cup cleaned and chopped banana flower (vazhaipoo)
1/4 cup small shallots, finely chopped
3 dry red chilies
1 inch piece ginger, finely chopped
2 sprigs curry leaves, chopped
2 tablespoons fresh coriander leaves, chopped
1 teaspoon fennel seeds
1/2 teaspoon asafoetida
Salt to taste
Coconut oil for deep frying
*This AI-generated recipe may contain inaccuracies.