29 January, 2014
Vaazhaipoo adai (Plantain flower pancakes)Comments : 8 Posted in : Main course, snack on by : apsara Tags: adai, healthy snack, Indian cuisine, lentil pancake, plantain flower, south Indian snack
A southern Indian delicacy I have relished in childhood and always crave for. Whenever I find fresh plantain flower in the Indian store, I jump for joy. This is my mom’s recipe for a filling pancake packed with protein from lentils and all the benefits of the plantain flower.
The layers of a plantain flower or vaazhaipoo are unraveled and the edible portion is taken out by hand and the stamen or “toxic” part is discarded. This is a slightly messy job, but rewarding at the end!
Shankari of Strawberry Lentils has described in detail in the following post, how to cut open a plantain flower. It also has a very appetizing curry recipe.
For using in the pancake or adai, the edible parts of the flower are finely chopped:
Now, for the adai:
Preparation time: 2 hours to soak and 40 minutes to make the pancakes. This makes 15-20 depending on the size of each.
Parboiled rice or idly rice- 1 cup
toor dal (split pigeon peas)- 1/3 cup
urad dal (black gram )- 1/3 cup
chana dal (split Bengal gram)- 1/3 cup
red chilies- 2 (red chili flakes can be used)
asafoetida powder- 1/4 tsp.
turmeric powder- a pinch
salt- to taste
oil- about 1 tbsp. for each adai/pancake
* Wash and soak rice and mixture of lentils separately in water for 2 hours.
* Grind in a blender, rice, separately into a fine batter.
* Grind the soaked lentils in the blender with chillies. This doesn’t have to be finely ground.
* Combine with rice, add salt, turmeric powder and asafoetida. This batter can be stored in the refrigerator. Add chopped plantain flower just before making the pancakes.
* Heat a griddle and smear with 1/4 tsp. oil. Add a ladle of batter and spread into a circle; make a small hole in the center. Add oil around it and in the center, allow to turn light brown. Flip and repeat.
* Serve warm with your favorite Indian pickle or chutney.