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.

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.

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.