Ingredients
Bengal gram dhal 1/4
cup
Red gram dhal
(Thuvaram Paruppu) 1/4 cup
Vazhaipoo (Banana blossom) 1/2 cup
Onion 1
Green chillies 2
Coriander 3 tbsp
Salt
Oil for deep frying
Vazhaipoo (Banana blossom) 1/2 cup
Onion 1
Green chillies 2
Coriander 3 tbsp
Salt
Oil for deep frying
Procedure
Peel the first few layers from the blossom and discard it. Now from the inside layers pull out the white stamen and discard this too.
Cut the blossom finely
and soak it immediately in Water. This is done to avoid
discoloration.Now drain all the liquid out and steam cook it on stove top.
Soak both the Dhals in water for 1 hour.Drain it fully and grind it with no water or minimum water, very coarsely. I would say grind it in short pulses not continuously.
To this mixture add finely cut chillies, chopped onions, cut coriander, salt, cooked banana blossom or vazhaipoo
Make small vadai or patties and deep fry in hot oil till golden brown
Serve hot. Goes well with Chilly/ Tomato Sauce and also with Pudina Chutney
Soak both the Dhals in water for 1 hour.Drain it fully and grind it with no water or minimum water, very coarsely. I would say grind it in short pulses not continuously.
To this mixture add finely cut chillies, chopped onions, cut coriander, salt, cooked banana blossom or vazhaipoo
Make small vadai or patties and deep fry in hot oil till golden brown
Serve hot. Goes well with Chilly/ Tomato Sauce and also with Pudina Chutney
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