Tanjore Vazhaipoo Vadai: Kıtır kıtır Muz Çiçeği Lezzeti
(Tanjore Vazhaipoo Vadai: Crispy Plantain Flower Delicacy)
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Mayıs 02, 2025
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Malzemeler
-
1 no Vazhaipoo (Plantain flower)
(Use only the tender, white inner florets; remove stamens to reduce bitterness)
-
100 grams Chana dal (Bengal gram dal)
(Soaked in water for 2 hours before grinding)
-
2 tbsp Pirinç unu
(Adds crispiness)
-
2 pcs Yeşil biberler
(İnce doğranmış)
-
1 tsp Kimyon Tohumları
-
5 no Karabiber tanecikleri
-
1/2 tsp Rezene tohumları
-
2 tbsp Taze kişniş yaprakları
(İnce doğranmış)
Tuz, to taste
Yağ, for deep frying
(Use only the tender, white inner florets; remove stamens to reduce bitterness)
(Soaked in water for 2 hours before grinding)
(Adds crispiness)
(İnce doğranmış)
(İnce doğranmış)
Besin Değerleri
- Porsiyon: 4
- Porsiyon Boyutu: 4 pieces (approx. 100g total)
- Calories: 320 kcal
- Carbohydrates: 35 g
- Protein: 10 g
- Fat: 15 g
- Fiber: 6 g
- Sugar: 3 g
- Sodium: 300 mg
- Cholesterol: 0 mg
- Calcium: 40 mg
- Iron: 2.8 mg
Talimatlar
-
1 - Prepare Plantain Flower:
Carefully pluck the tender white florets from the plantain flower, removing the bitter stamens. Rinse well under running water to remove impurities and chopping away any tough parts.
-
2 - Soak and Grind Dal:
Soak chana dal in water for 2 hours. Drain and grind coarsely with black peppercorns and cumin seeds to a thick coarse batter, adding minimal water as needed.
-
3 - Mix Batter:
To the dal batter, add finely chopped green chilies, coriander leaves, optional fennel seeds, salt, rice flour, and chopped plantain flower florets. Mix well to combine.
-
4 - Shape Vadais:
Take small portions of the batter and flatten gently into discs or doughnut shapes with fingers, ensuring they hold firmly.
-
5 - Deep Fry Vadais:
Heat oil for deep frying over medium heat. Carefully slide the vadais in batches, fry until golden and crisp on both sides. Remove and drain excess oil on paper towels.
-
6 - Serve:
Serve hot with coconut chutney or tomato chutney to enjoy the unique flavors of Tanjore Vazhaipoo Vadai.
Carefully pluck the tender white florets from the plantain flower, removing the bitter stamens. Rinse well under running water to remove impurities and chopping away any tough parts.
Soak chana dal in water for 2 hours. Drain and grind coarsely with black peppercorns and cumin seeds to a thick coarse batter, adding minimal water as needed.
To the dal batter, add finely chopped green chilies, coriander leaves, optional fennel seeds, salt, rice flour, and chopped plantain flower florets. Mix well to combine.
Take small portions of the batter and flatten gently into discs or doughnut shapes with fingers, ensuring they hold firmly.
Heat oil for deep frying over medium heat. Carefully slide the vadais in batches, fry until golden and crisp on both sides. Remove and drain excess oil on paper towels.
Serve hot with coconut chutney or tomato chutney to enjoy the unique flavors of Tanjore Vazhaipoo Vadai.
Tanjore Vazhaipoo Vadai: Kıtır kıtır Muz Çiçeği Lezzeti :Hakkında Daha Fazlası
Tanjore Vazhaipoo Vadai
Tanjore Vazhaipoo Vadai is a unique fritter from Tamil Nadu's Tanjore region that highlights the seldom-used but highly nutritious plantain flower, also known locally as 'vazhaipoo'. This delicacy carries the earthy flavors of South Indian snacks but stands out due to its key ingredient—tender plantain flower florets combined with spiced chana dal batter to create soft yet crispy vadai.
History & Cultural Significance
The use of the plantain flower in cooking is a traditional practice in South India, owing to its medicinal and nutritional benefits, including high fiber, vitamins, and minerals. Farmers and home cooks in Tanjore traditionally prepared this vadai during harvest festivals or special occasions as a way to use all parts of the banana plant, reducing waste and celebrating seasonal ingredients.
Tips & Notes
- Removing the stamens from the plantain flower is crucial to reduce bitterness and make the dish palatable.
- Soaking the dal well and grinding to a thick textured batter provides a hearty bite while maintaining vadai shape.
- Fry the vadai on medium heat to cook the inside fully while allowing the outside to become golden crispy.
- Adding rice flour gives a welcome crispness; optional fennel seeds bring in a subtle sweet aromatic note.
Unique Aspects
Using plantain flower makes this vadai distinctive both in flavor and nutrition compared to typical lentil vadai. It reflects Tanjore's rich culinary heritage combining rustic ingredients with careful seasoning. Gluten-free, vegetarian and packed with plant power, it’s a perfect balance of health and indulgence.
Personal Thoughts
Creating Tanjore Vazhaipoo Vadai was a gratifying experience—it felt like bringing an ancestral recipe to modern kitchens. It pairs wonderfully with fresh chutneys and is ideal for teatime or festive snacks. Encouraging use of traditional indigenous ingredients like plantain flower can revive culinary diversity and reduce food waste in contemporary cooking.
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