Ingredients
Vazhaipoo – 1
Bengal gram (kadalai paruppu) - 200 gm
Urad dhal - 100 gm
Roasted Bengal gram - 100 gm
Red chillies – 6
Asafoetida powder - 1/2 spoon
Onions - 200 gm
Oil - ½ litre
Curry leaves
Salt to taste
Method
Peel the outer skin of the vazhaipoo and cut the long, slender part into fine pieces. Remove the inner filament in the flower before chopping. Soak the Bengal gram, urad dhal and roasted Bengal gram in water for one hour.
Grind them coarsely along with salt, red chilies and asafoetida powder. Put the chopped vazhaipoo in the batter and mix it well along with curry leaves.
Heat the oil. Make small balls out of the batter using a thick plastic cover or banana leaf.
After rolling the ball, flatten it. Put it in the oil and turn both sides till it turns golden brown. Drain it.
Serve hot with coconut chutney.
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