Preparation Time: 2 to 3 hours soaking time and 15 minutes grinding
Cooking Time: Under 10 minutes
Makes: 4 persons
Recipe Category: Breakfast
Recipe Cuisine: Indian
I do not get Banana Blossom (Vazhaipoo) often in my place. We would have to travel 2 hours to get a good vazhaipoo so whenever I get a chance, I would buy 2 or 3 and make lot of dishes using vazhaipoo. My mom-in-law makes vazhaipoo vadai often and my mom makes vazhaipoo kootuoften. You know what I make often? I make this Vazhaipoo Adai often. Will post Vazhaipoo Vadai recipe soon. It also tastes very yummy just like this tasty Adai. First time when I heard about Vazhaipoo Adai, I wanted to try it out right away. Since then I started liking it so much but removing and cutting vazhaipoo only is a cumbersome process. I usually do it during Friday night while watching movies with friends. Then I put it in buttermilk and cook on the next day. I like doing the cleaning part but need to allocate some time to do it slowly at my own pace. So how many of you have tried Vazhaipoo Adai so far?
To soak for 2 to 3 hours
Raw rice (Pacharisi) – 2 cups
Channa dal (Kadalai paruppu) – 1/2 cup
Toor dal (Thuvaram paruppu) – 1/2 cup
Yellow moong dal (Payatham paruppu) – 1/2 cup
Urad dal (Ulutham paruppu) – 1/2 cup
To grind along with the batter
Red chillies (Kanja molaga) – 4 to 6 nos.
Asafoetida (Perungayam) – 1/2 teaspoon
Ginger (Enji) – a small piece
Finely chopped banana blossom florets (Vazhaipoo) – 2.5 cups (If you are going to use the vazhaipoo later, soak the florets in buttermilk or else the florets will become dark).
Salt – as desired
Mustard seeds (Kadugu) – 1/2 teaspoon
Curry leaves (Karuvepillai) – 10 nos.
Coriander leaves (Kothamalli) – 4 to 5 sprigs
Chopped onion – 3 to 4 nos.
Chopped green chillies (Pacha molaga) – 4 nos.
Grated coconut – 6 tablespoons
Oil – 2 teaspoons
Note. The ingredients shown will vary with the original quantity.
1. Soak all the dals and rice together for 2 to 3 hours. If you want, you can soak and grind each of them separately and then add everything together. To the soaked dal and rice, add red chillies, asafetida, ginger, and salt. Add very little water and grind well to a thick batter (little thicker than the idly batter consistency).
2. In a pan, heat 2 teaspoons of oil. Add mustard seeds and let it splutter. Then add curry leaves.
3. Add chopped onion, green chillies, and coriander leaves. Fry till onions become light brown.
4. Then, add them along with chopped banana blossom florets and grated coconut to the batter.
5. Heat the dosa pan. Take a ladle full of batter and spread it in a round shape on the dosa pan. Put 2 to 3 drops of oil on the corners of the adai. When one side of the adai is cooked, flip it over and cook on the other side.
Now, Vazhaipoo Adai is ready!
Serve. Onion chutney, coconut chutney, and kuzhambu.