Banana Blossom Vada Recipe – Authentic Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Banana Blossom Vada Recipe – Authentic Indian Street Food Snack

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the aroma of freshly fried vadais. These savory, crispy fritters are the perfect snack, and today I’m sharing my family’s recipe for Banana Blossom Vada – a slightly unusual, but incredibly delicious take on this classic treat. I first made these for a Diwali party and they were a huge hit! They’re a little bit of work, but trust me, the results are SO worth it.

Why You’ll Love This Recipe

These aren’t your average vadais. The banana blossom adds a unique, slightly floral flavor and a wonderful texture. They’re wonderfully crispy on the outside and soft on the inside. Plus, they’re a fantastic way to enjoy a vegetable that’s often overlooked! This recipe is a little taste of South Indian street food, right in your kitchen.

Ingredients

Here’s what you’ll need to make these amazing Banana Blossom Vadais:

• 1 cup banana blossom, cleaned
• ½ cup chana dal (split chickpeas)
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• 2 dried red chillies (adjust to your spice preference!)
• ½ inch ginger, roughly chopped
• 6 cloves garlic
• 2 onions, chopped
• 4 sprigs coriander leaves, chopped
• 2 sprigs curry leaves, chopped
• 2 green chillies, chopped
• A pinch of asafoetida (hing)
• ¾ teaspoon salt
• Vegetable oil for deep frying

Ingredient Notes

Let’s talk about a few key ingredients!

• Banana Blossom: This is the star! It has a slightly tangy, artichoke-like flavor. Make sure you clean it well – I’ll share my method in the FAQs.
• Chana Dal: This lentil acts as a binder and adds a lovely nutty flavor. Soaking it is crucial for a smooth batter. About 125g of chana dal is equivalent to ½ cup.
• Spice Blend: Cumin and fennel are classic South Indian flavors. Feel free to adjust the red chillies to control the heat. Some families also add a pinch of turmeric for color and extra flavor!
• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal in water for about 2 hours. This softens it up for grinding.
2. Drain the chana dal completely. We want a dry base for our batter.
3. In a grinder or mixer, combine the cumin seeds, fennel seeds, red chillies, ginger, garlic, and 2 tablespoons of the soaked chana dal. Grind this into a coarse paste without adding any water.
4. Add the remaining drained chana dal to the grinder and grind again, still without water. You want a slightly grainy texture.
5. Now, add the cleaned banana blossom to the batter and grind until everything is well combined. If your mixer isn’t super powerful, you might need to chop the banana blossom first.
6. Transfer the batter to a large bowl. Add the chopped onions, coriander leaves, curry leaves, green chillies, asafoetida, and salt. Mix everything together really well.
7. Take a lime-sized portion of the batter and shape it into a flattened disc. Smaller portions will result in crispier vadais.
8. Heat vegetable oil in a deep frying pan or wok over medium-high heat. Carefully drop the vadais into the hot oil.
9. Fry them until they’re golden brown on both sides, about 2-3 minutes per side.
10. Remove the vadais and place them on paper towels to drain off any excess oil.

Expert Tips

• Oil Temperature: Getting the oil temperature right is key! If it’s not hot enough, the vadais will absorb too much oil. If it’s too hot, they’ll burn on the outside before cooking through.
• Don’t Overmix: Overmixing the batter can make the vadais tough. Mix just until everything is combined.
• Test Fry: Always do a test fry with one vada to check the oil temperature and adjust accordingly.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the red chillies to 1 or omit them entirely.
  • Medium: Use 2 red chillies as the recipe states.
  • Hot: Add an extra red chilli or a pinch of cayenne pepper.
• Festival Adaptations: These are perfect for Diwali, Ganesh Chaturthi, or any festive occasion! My aunt always adds a sprinkle of grated coconut to the batter during Ganesh Chaturthi.
• My Family’s Secret: My grandmother used to add a tablespoon of chopped mint leaves to the batter for an extra burst of freshness.

Serving Suggestions

Serve these vadais immediately while they’re hot and crispy! They’re delicious on their own, or with a side of coconut chutney, mint-coriander chutney, or even a dollop of yogurt. A hot cup of chai is the perfect accompaniment.

Storage Instructions

Vadais are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. Reheat them in a preheated oven or air fryer to restore some of their crispness.

FAQs

What is Banana Blossom and why is it used in Indian cooking?

Banana blossom is the flower of the banana plant. It’s a popular ingredient in South Indian cuisine, known for its unique flavor and texture. It’s also a good source of fiber and nutrients.

How do I clean and prepare Banana Blossom for this recipe?

Cleaning banana blossom can seem daunting, but it’s not too bad! First, remove the outer layers until you reach the tender, pale inner parts. Then, soak the blossom in water with a little lemon juice to prevent discoloration. Finally, chop it finely before adding it to the batter.

Can I make the batter ahead of time?

You can prepare the batter a few hours in advance, but it’s best to fry the vadais immediately before serving. If you do make it ahead, store it in the refrigerator and give it a good mix before frying.

What oil is best for deep-frying Vadas?

Vegetable oil, sunflower oil, or peanut oil are all good choices for deep frying. Choose an oil with a high smoke point.

How can I achieve extra crispy Vadas?

Make sure the oil is hot enough, don’t overcrowd the pan, and use smaller portions of batter.

Can I bake these Vadas instead of frying?

While traditionally fried, you can bake them! Preheat your oven to 200°C (390°F). Place the shaped vadais on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried vadais, but they’ll still be delicious.