How do you achieve the perfect texture for Vazhaipoo Vadai (banana blossom vada) so it's not bitter or mushy?

Question

How do you get the perfect texture for Vazhaipoo Vadai? Learn how to make these banana blossom vadas so they are not bitter or mushy.

Answer 1

To achieve the perfect texture for Vazhaipoo Vadai, thoroughly clean and process the banana blossom to remove bitterness, and use the right ratio of lentils and binding agents to prevent a mushy texture.

Detailed Explanation:

Achieving the perfect texture for Vazhaipoo Vadai involves several key steps:

1. Preparing the Banana Blossom:

   The banana blossom naturally contains a bitter sap. To remove this:

   • Cleaning: Remove the tough outer layers and the pistil from each floret. These are the primary sources of bitterness.
   • Chopping: Finely chop the cleaned banana blossom.
   • Soaking: Soak the chopped blossom in buttermilk or a mixture of water and lemon juice for at least 30 minutes. This helps draw out the bitterness. Squeeze out the excess liquid before using.
   • Boiling (Optional): For extremely bitter blossoms, a quick boil (2-3 minutes) followed by a cold water rinse can further reduce bitterness. Ensure you squeeze out all excess water.
2. Lentil Preparation:

   The type and preparation of lentils are crucial for texture:

   • Lentil Choice: Typically, a combination of chana dal (split chickpeas) and toor dal (split pigeon peas) is used. Chana dal provides structure, while toor dal adds a softer element.
   • Soaking: Soak the lentils for at least 2-3 hours. This allows them to grind easily and bind well.
   • Grinding: Grind the soaked lentils into a coarse paste. Avoid adding too much water, as this will make the vada mushy. A slightly grainy texture is desirable.
3. Mixing and Binding:

   Proper mixing and binding are essential:

   • Ratio: Maintain a good ratio of lentils to banana blossom. Too much blossom can make the vada soft. A ratio of approximately 2:1 (lentils to blossom) is a good starting point.
   • Binding Agents: Add binding agents like rice flour or besan (gram flour) to absorb excess moisture and provide structure. Start with a small amount (1-2 tablespoons) and add more if needed.
   • Spices: Incorporate spices like ginger, green chilies, curry leaves, and asafoetida (hing) for flavor. Salt is crucial, but add it carefully after tasting the blossom to account for any residual bitterness.
4. Frying:
   • Oil Temperature: Fry the vadas in medium-hot oil. If the oil is not hot enough, the vadas will absorb too much oil and become soggy. If it's too hot, they will brown quickly on the outside but remain uncooked inside.
   • Batch Size: Avoid overcrowding the pan. Fry in batches to maintain the oil temperature.

Pro Tip:

After soaking the chopped banana blossom, squeeze out as much water as possible. Excess moisture is the primary cause of mushy vadas. You can even gently pat it dry with a clean kitchen towel before adding it to the lentil mixture.