Chettinad vazhakkai vadai | Aratikaya vadalu
Chettinad vazhakkai vadai is a popular Chettinad deep-fried snack made with raw bananas, gram flour, rice flour, onion and spices.
There are hundreds of Chettinad recipes that make us fall in love with it. This Vazhakkai vadai is one such recipe, delicious, spicy and perfect for festivals and occasions. Coming to this Vazhakkai vadai there is no right or wrong recipe as long as you add the basic ingredients.
Variations of vazhakkai vadai:
The traditional method involves soaking gram dal or pattani paruppu with red chillies and fennel. Followed by grinding it coarsely, then mixed with cooked banana and spices. The batter is then deep-fried as usual.
Today I followed the easy method of mixing cooked vazhakkai with gram flour and spices. This method gives the same test as traditional paruppu vada minus the crunch of dal grits.
There is one more variation using fried gram powder (pottukadalai powder). This is a considerably less preferred method particularly for beginners as the vadas may break inside oil if the proportion is not right.
For the extra flavor fit some use bit of garam masala like ground cinnamon/ ground fennel/cumin. I use slightly crushed fennel & cumin seeds.
Tips to make perfect Chettinad vazhakkai vadai:
- Not only for this vada but for any kind of flour dough/batter-based deep fry food, the right temperature of the oil is very important.
- If the oil is not hot enough when you dip the vada, it will absorb more oil than usual and becomes soggy.
- On the other hand, if the oil is smoky super hot, the vadas will be burnt instantly outside and not cooked inside.
- Always I recommend that before frying large batches, check with a bit of the batter and if the oil is in the right heat, it should come up quickly with a sizzling sound without a burnt look. Wait for the oil to reach this temperature before doing each batch.
- Next important point is to make the vada batter at the right consistency. If it is thin or having extra water, vadas take more time to cook. If it is too thick, vada may disintegrate inside the oil.
- To ensure the above points(to avoid mushy batter) make sure not to overcook the raw banana.
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Chettinad vazhakkai vadai | Aratikaya vada | Raw banana fritters
Chettinad vazhakkai vadai is a popular Chettinad deep fried snack made with raw bananas, gram flour, rice flour, onion and spices.
Equipment
- Deep fry pan
- slotted ladle
- Mixing bowl
- Shredder
- Peeler
Ingredients
- 1 large Raw banana
- ½ tsp Turmeric powder
- ½ tsp Salt
- 1 cup Gram flour
- ¼ cup Rice flour
- 1 cup Onion chopped
- 2 Green chillies chopped
- 2 tbsp Coriander leaves
- 2 tbsp Curry leaves
- ½ tsp Cumin seeds
- ½ tsp Fennel seeds
- 1 tsp Salt
- ¾ tsp Chilli powder
- Water to cook & mix
- Oil to deep fry
Instructions
Preparation:
- Wash the banana and scrap the skin off roughly. Don't go deep just peel off the outer skin.
- Cut into half, take in a cooking pot with 2 cups of water.
- Add 1/2 tsp of turmeric powder and 1/2 tsp of salt.
- Cover and cook for 6 to 8 minutes until the banana is cooked to its 3/4th stage. Poke with a spoon or knife to check. If it goes in easily with a change of color in the skin, the banana is done. Note: Do not overcook as we don't want it to be mushy in our vadas.
- Switch off when it is done, remove the bananas from the hot water.
- Next shred it using a shredder or just mash well.
- Here keep in mind that if you have cooked it fully, it will become a gooey mass and we don't want that paste.
- The mash or shred should look like this. Hence keep an eye while the banana is cooked in the pot.
Recipe to make Aratikaya vada (vazhakka vadai):
- Take this cooked raw banana shred/mash in a mixing bowl.
- Add a cup of gram flour and 1/4 cup of rice flour.
- Next, add a cup of chopped onion, 2 fine chopped green chillies, chopped fresh coriander leaves and curry leaves each as much as you wish.
- Add 1/2 tsp of cumin seeds and 1/2 tsp of fennel seeds with a tsp of salt and 3/4 tsp of red chilli powder.
- Next, combine all the items well with your fingers.
- Add water gradually and slowly, mix the vada batter.
- Do not add too much water. We need the vazhakkai vadai batter in this thick consistency.
How to fry raw banana vada:
- In a deep frying pan heat enough oil. Oil temperature should be high but not smoking hot.
- Always before deep-frying flour-based items, check the temperature of the oil by dropping a bit of the batter into the oil. The small piece should come up instantly without burning the outer surface. When the oil reaches the desired heat, set the stove to medium-high.
- Next scoop small lemon size batter, flatten it, and drop the vadas carefully.
- Do not disturb until they become light brown in color.
- Flip the vadas and fry both the sides to golden brown color.
- Remove from the hot oil and keep the vadas in kitchen tissue to remove excess oil.
- Serve hot with tea or coffee for a hearty snack.
Video
Notes
Tips:
1) Please make sure the raw banana is not overcooked before mixing it into the batter.
2) Always keep the oil at the right temperature before frying the vazhakkai vadas. Deep frying in low heat will make the vadas absorb more oil.
1) Please make sure the raw banana is not overcooked before mixing it into the batter.
2) Always keep the oil at the right temperature before frying the vazhakkai vadas. Deep frying in low heat will make the vadas absorb more oil.
Nutrition
Calories: 70kcal
Tried this recipe?Let us know how it was!
Preparation:
- Wash the banana and scrap the skin off roughly. Don’t go deep just peel off the outer skin.
- Cut into half, take in a cooking pot with 2 cups of water.
- Add 1/2 tsp of turmeric powder and 1/2 tsp of salt.
- Cover and cook for 6 to 8 minutes until the banana is cooked to its 3/4th stage. Poke with a spoon or knife to check. If it goes in easily with a change of color in the skin, the banana is done. Note: Do not overcook as we don’t want it to be mushy in our vadas.
- Switch off when it is done, remove the bananas from the hot water.
- Next shred it using a shredder or just mash well.
- Here keep in mind that if you have cooked it fully, it will become a gooey mass and we don’t want that paste.
- The mash or shred should look like this. Hence keep an eye while the banana is cooked in the pot.
Recipe to make Aratikaya vada (vazhakka vadai):
- Take this cooked raw banana shred/mash in a mixing bowl.
- Add a cup of gram flour and 1/4 cup of rice flour.
- Next, add a cup of chopped onion, 2 fine chopped green chillies, chopped fresh coriander leaves and curry leaves each as much as you wish.
- Add 1/2 tsp of cumin seeds and 1/2 tsp of fennel seeds with a tsp of salt and 3/4 tsp of red chilli powder.
- Next, combine all the items well with your fingers.
- Add water gradually and slowly, mix the vada batter.
- Do not add too much water. We need the vazhakkai vadai batter in this thick consistency.
How to fry raw banana vada:
- In a deep frying pan heat enough oil. Oil temperature should be high but not smoking hot.
- Always before deep-frying flour-based items, check the temperature of the oil by dropping a bit of the batter into the oil. The small piece should come up instantly without burning the outer surface. When the oil reaches the desired heat, set the stove to medium-high.
- Next scoop small lemon size batter, flatten it and drop the vadas carefully.
- Do not disturb until they become light brown in color.
- Flip the vadas and fry both sides to golden brown color.
- Remove from the hot oil and keep the vadas in kitchen tissue to remove excess oil.
- Serve hot with tea or coffee for a hearty snack.
Tips:
1) Please make sure the raw banana is not overcooked before mixing it into the batter.
2) Always keep the oil at the right temperature before frying the vazhakkai vadas. Deep frying in low heat will make the vadas absorb more oil.
