homemade Vazhaithandu Vadai (Banana Stem Vadai) recipe – a healthy South Indian snack

Vazhaithandu Vadai

 Here's a simple and tasty homemade Vazhaithandu Vadai (Banana Stem Vadai) recipe – a healthy South Indian snack that's crunchy outside and soft inside, packed with fiber and flavor.

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🌿 Vazhaithandu Vadai (Banana Stem Vadai) Recipe

📝 Ingredients:

• Banana stem (Vazhaithandu) – 1 cup (finely chopped)

• Chana dal (Kadalai paruppu) – 1 cup (soaked for 2 hours)

• Dry red chilies – 2–3

• Green chili – 1 (optional)

• Ginger – 1-inch piece

• Fennel seeds (sombu) – 1 tsp

• Onion – 1 small (finely chopped)

• Curry leaves – few (chopped)

• Coriander leaves – 2 tbsp (chopped)

• Asafoetida (Hing) – a pinch

• Salt – to taste

• Oil – for deep frying

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🔪 Preparation:

1. Prep the banana stem:

   • Peel the outer layers of the banana stem and chop the inner tender part finely.

   • Remove the fibers while cutting.

   • Soak in buttermilk or water with a little turmeric to avoid discoloration.

2. Soak the chana dal:

   • Soak chana dal for about 2 hours, then drain the water.

3. Grind the base:

   • In a mixer, grind the soaked chana dal, dry red chilies, green chili, ginger, and fennel seeds to a coarse mixture (do not add water). A few whole dal pieces are fine for texture.

4. Mix everything:

   • In a large bowl, combine the ground dal mixture with:

     • Chopped banana stem (drained)

     • Chopped onions

     • Curry leaves

     • Coriander leaves

     • Asafoetida and salt

5. Shape the vadai:

   • Take small lemon-sized balls of the mixture and flatten them gently into vadai shapes.

6. Deep fry:

   • Heat oil in a kadai.

   • Deep fry the vadai on medium heat until golden brown and crisp.

   • Drain on paper towels.

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Of course! Here's a detailed step-by-step guide (Steps 1 to 10) for making Vazhaithandu Vadai (Banana Stem Vadai) — taking you from the soaking of dal to preparing the ground mixture.

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🌿 Vazhaithandu Vadai – Step-by-Step (1 to 10)

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🔸 STEP 1: Soak Chana Dal

Take 1 cup of chana dal in a bowl. Rinse it 2–3 times in clean water to remove any dust or impurities.

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🔸 STEP 2: Soak for 2 Hours

Add enough water to cover the dal and let it soak for about 2 hours. This helps soften the dal, making it easier to grind later.

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🔸 STEP 3: Prepare Banana Stem (Vazhaithandu)

Take one banana stem. Peel off the outer thick layers until you reach the inner, tender core.

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🔸 STEP 4: Remove Fibers

Slice the banana stem into thin rounds. As you cut, you’ll see long threads (fibers). Use your fingers or a stick to pull and discard these fibers.

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🔸 STEP 5: Chop Finely

Chop the cleaned banana stem into very fine pieces – you’ll need about 1 cup for this recipe.

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🔸 STEP 6: Soak in Buttermilk or Turmeric Water

To prevent the chopped vazhaithandu from turning brown, soak it in diluted buttermilk or water with a pinch of turmeric.

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🔸 STEP 7: Drain the Chana Dal

After 2 hours of soaking, drain all the water from the chana dal. Let it sit in a strainer for a few minutes to make sure it's not wet.

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🔸 STEP 8: Prepare for Grinding

In a mixer grinder, add the following:

• The drained chana dal

• 2–3 dry red chilies

• 1 green chili (optional)

• 1-inch piece of chopped ginger

• 1 tsp fennel seeds (sombu)

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🔸 STEP 9: Grind Coarsely

Grind the mixture coarsely without adding water. It should be a thick, grainy mixture — not smooth. A few whole bits of dal are fine.

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🔸 STEP 10: Transfer to Mixing Bowl

Scoop out the coarse ground dal mixture and transfer it to a large mixing bowl. This will be the base for your vadai mix.

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Great! Now let’s continue with the next set of steps (11 to 20) — from mixing the ingredients to frying your Vazhaithandu Vadai to golden perfection.

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🌿 Vazhaithandu Vadai – Step-by-Step (11 to 20)

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🔸 STEP 11: Add Chopped Banana Stem

Drain the chopped banana stem (from the buttermilk/turmeric water) and add it to the ground chana dal mixture in the mixing bowl.

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🔸 STEP 12: Add Onion and Other Flavors

To the same bowl, add:

• 1 finely chopped onion

• Few chopped curry leaves

• 2 tablespoons of chopped coriander leaves

• A pinch of asafoetida (hing)

• Salt to taste

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🔸 STEP 13: Mix Thoroughly

Use your hands or a spoon to mix all the ingredients well until everything is evenly combined.

You should get a firm, slightly sticky mixture that holds together.

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🔸 STEP 14: Check Consistency

If the mixture feels too wet or loose:

• Add 1 tablespoon of rice flour to help bind it (optional).

• Avoid adding water — the dough should be thick and moldable.

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🔸 STEP 15: Shape the Vadai

Take a small lemon-sized portion of the mixture.

• Roll it into a ball, then gently flatten it into a disc shape using your fingers or palms.

• Place the shaped vadai on a plate or banana leaf.

Repeat for the rest of the mixture.

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🔸 STEP 16: Heat Oil

Pour enough oil into a deep kadai (wok) or frying pan for deep frying.

• Heat on medium flame.

• To test the oil: drop a small piece of dough — it should rise to the top immediately but not burn quickly.

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🔸 STEP 17: Fry the Vadais

Carefully slide 3–4 vadais into the hot oil (depending on pan size).

• Don’t overcrowd the pan.

• Let them cook undisturbed for a few seconds.

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🔸 STEP 18: Flip and Fry Evenly

Turn the vadais gently and fry until both sides turn golden brown and crisp.

• Keep the flame medium to ensure they cook inside as well.

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🔸 STEP 19: Drain Excess Oil

Once done, remove the vadais using a slotted spoon and place them on a tissue-lined plate or colander to drain excess oil.

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🔸 STEP 20: Serve Hot

Serve the crispy Vazhaithandu Vadai hot or warm with:

• Coconut chutney

• Mint chutney

• Tomato ketchup (optional)

Perfect for tea time or a light evening snack!

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Certainly! While the basic Vazhaithandu Vadai recipe is usually completed in 20 steps (from prep to frying), I can guide you through Steps 21 to 30 with optional steps, variations, serving ideas, and tips for storage or reheating — helpful if you want to get the most out of your vadai experience.

🌿 Vazhaithandu Vadai – Extended Steps (21 to 30)

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🔸 STEP 21: Taste Test One Vadai

Before frying the full batch, fry one vadai as a test.
Check for:

• Salt

• Spice level

• Texture (binding)

You can adjust the remaining dough accordingly.

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🔸 STEP 22: Adjust Seasoning if Needed

If the test vadai needs more flavor:

• Add more salt, chili, or herbs to the remaining dough.

• Mix well before shaping the rest.

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🔸 STEP 23: Avoid Stacking Hot Vadais

After frying, don’t stack the hot vadais on top of each other immediately — they’ll become soggy.
Lay them side by side on a kitchen tissue or rack to stay crisp.

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🔸 STEP 24: Garnish (Optional)

For presentation:

• Sprinkle some chopped coriander or grated coconut on top before serving.

• You can also drizzle some lemon juice for a tangy touch.

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🔸 STEP 25: Serve with Accompaniments

Best served with:

• Coconut chutney

• Mint-coriander chutney

• Tomato ketchup (kids love this)

• Or even curd for a cooling balance

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🔸 STEP 26: Healthier Cooking Options

If you want a less oily version:

• Air-fry at 180°C (350°F) for 10–15 minutes until golden and crisp.

• Or bake in a preheated oven at 180°C for 15–20 minutes (flip halfway).

Use a brush of oil on both sides for better results.

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🔸 STEP 27: Storage Instructions

If you have leftover dough:

• Store it in an airtight container in the fridge for up to 1 day.

• Fry just before serving to keep them crisp.

Leftover fried vadais can be stored too:

• Refrigerate in a covered container for up to 2 days.

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🔸 STEP 28: Reheating Tips

To reheat:

• Use a toaster oven, oven, or air fryer to crisp them up.

• Avoid microwaving — it softens the texture and makes them soggy.

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🔸 STEP 29: Variations to Try

You can customize the vadai mixture:

• Add grated carrots or cabbage for color and nutrition.

• Mix in a bit of crushed garlic or pepper for a flavor twist.

• Use moong dal instead of chana dal for a lighter version.

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🔸 STEP 30: Share or Save Your Recipe

If you enjoyed the recipe:

• Share it with friends or family!

• You can also write it down in your recipe book or save it digitally for later use.

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✅ Final Conclusion – Vazhaithandu Vadai

Vazhaithandu Vadai is a delicious, healthy, and fiber-rich South Indian snack made with finely chopped banana stem and chana dal. It’s a perfect way to include banana stem — known for its digestive and detox benefits — in a tasty, crispy form that even kids will enjoy.

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📝 Key Takeaways:

• Prep properly: Cleaning and chopping banana stem correctly is important to remove fibers and avoid bitterness.

• No water while grinding: Keeps the vadai crispy and holds shape.

• Customizable: Easily adaptable with or without onions, extra veggies, or spices.

• Versatile cooking: Can be deep-fried, air-fried, or baked.

• Great pairing: Serve with chutneys or curd for a balanced snack or light meal.

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