Vazhaipoo Vadai

Vazhaipoo Vadai is a popular Indian Snack
Author :
Category :
Family Friendly
Course :
Cuisine :
Technique :
Deep Fry
Difficulty :
Preparation Time :
30 minutes
Servings :
Serves 4
Rated 4 based on 100 votes


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


  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

Bawarchi of the week

Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

know more