KODAPPAN VADAI / BANANA BLOSSOM VADAI

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When i told my family that i am going to make Kodappan Cutlets for dinner, they were surprise. This is something that we have never heard off, as from our childhood we have eaten Kodappan as a side dish vegetable along with Rice. So i said, let me try out, i am sure if i mix this nutritious vegetable with pulses it will definitely give a great taste. Banana Blossom with Split chickpea is a super delicious, highly nutritious and is power packed with all vitamins, fibers and proteins.   Not all the Banana flowers are suitable for cooking as some of them are bitter.

 

Consuming of Banana Blossoms improves the mood and lessens anxiety due to the magnesium present in banana flowers. Banana flowers helps in menstrual problems and helps in weight loss and aids in control of sugar release in diabetics.

Health Benefits:

  •  Vaazhakoombu is filled with anti-oxidants and guards you from infections.
  • It is a storehouse of vitamins like A, C and E and has potassium and fiber.
  • It controls blood sugar and keeps anemia at bay and reduces menstrual bleeding as well.
  • It is also a natural anti-depressant and elevates mood.
  • Moong dal, is loaded with proteins and vitamins and is low carb.
  • It is also good for your skin and hair.
You may also try out other recipe on Banana Blossom 

Ingredients:

  • 1 cup Split chick peas, soaked (Channa Dal)
  • 1 cup Banana blossom, finely chopped
  • 3 – 4 shallots
  • 1 inch ginger
  • 1 teaspoon red chilly
  • 1 teaspoon turmeric powder (for soaking)
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds 
  • 2 sprig of curry leaves
  • Oil for frying
  • Salt as required

Procedure:

Soak the Split chick peas (Channa Dal) for 8 hours.


Finely chop the Blossoms and soak it in cold water mixed with 1 teaspoon turmeric and salt.


In a grinder, add the channa dal (reserve 1 tbsp for later), ginger, chilly powder, cumin seeds, fennel seeds, rough chopped curry leaves. Coarse grind it and set a side.


 Finely chop the shallots.


 Drain the blossom and squeeze any excess water. 

 Add to it the shallots, turmeric powder, salt, curry leave, coarse ground mixture and the reserved dal. Use your hand to give a good hand mix.  


Shape it as per your desire.  I have given them oval shape.  Now let it rest for 5 to 10 minutes in fridge.  

You can prepare this dish much ahead and just fry it when required.  Now deep fry or shallow fry on medium flame, until they turn out golden brown.  

Tip: To make it more crispy and crunchy, fry it second time, as i have done it. 


Serve it with Ketchup or Green chilly coconut chutney.  Best as healthy tea time snack or for lunch box.
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