Vazhaipoo Adai Recipe | Banana Flower Lentil Pancake

“Crispy, wholesome, and loaded with the goodness of lentils – Vazhaipoo Adai is a traditional South Indian special you’ll love with avial or butter + jaggery!”

If you are looking for a healthy, protein-rich South Indian tiffin, this Vazhaipoo Adai (Banana Flower Adai) is the perfect choice.
Made with rice, mixed dals, and the nutrition-packed banana flower, this adai is both hearty and delicious.

🛒 Ingredients

• Raw Rice – ½ cup (can increase to 1 cup for thicker adai)
• Chana Dal (Bengal Gram) – 1 cup
• Toor Dal (Pigeon Pea) – 1 cup
• Moong Dal (Yellow Lentil) – ¼ cup
• Urad Dal (Black Gram) – ¼ cup
• Dry Red Chillies – 25
• Banana Flower (Vazhaipoo) – 1 medium
• Turmeric Powder – ½ tsp
• Onion – 2 (finely chopped)
• Curry Leaves – few, finely chopped
• Hing (Asafoetida) – a pinch
• Salt – to taste
• Oil – as required
• Water – as required

👩‍🍳 Instructions

1. Soak & Grind Batter

• Soak rice, dals, and red chillies together for 1 hour.
• Grind with salt and hing to a coarse, thick batter. (Do in batches if required.)

2. Cook Banana Flower

• Clean and chop vazhaipoo.
• Add to a pressure cooker with turmeric and water.
• Cook for 2 whistles, then strain and keep aside.

3. Mix the Batter

• Add the cooked vazhaipoo, chopped onions, and curry leaves into the batter.
• Mix well to combine.

4. Make Adai

• Heat a dosa tawa until very hot. Sprinkle a little water to bring it to ready state.
• Pour a ladleful of batter and spread into a thick round shape.
• Make a small hole in the center using the ladle.
• Drizzle oil around the edges and in the center.
• Cook until the edges turn brown and crispy.
• Flip and cook the other side until golden and crisp.

5. Serve Hot

• Remove from the tawa and serve hot.

🍽️ Serving Suggestions

• Best Combo: Vazhaipoo Adai with Avial – a fiber-rich classic pairing.
• For a sweet touch: serve with Butter + Jaggery.
• Also tastes good with coconut chutney or curd.

🌟 Tips & Notes

• Rice Variation – For thicker and crispier adai, increase rice from ½ cup to 1 full cup while soaking.
• Coarse Batter – Do not grind too smooth; coarse texture gives better taste.
• Banana Flower Prep – Remove the stamen and calyx while cleaning to avoid bitterness.
• Tawa Heat – Always ensure tawa is hot before pouring batter for crisp edges.
• Oil Drizzle – Adding oil in the center hole helps cook evenly.

🥡 Storage

• Batter: Can be refrigerated for up to 2 days.
• Cooked Adai: Best served fresh; reheating may reduce crispiness.
• Banana Flower: Once chopped, always cook immediately or keep in buttermilk water to prevent blackening.

“Vazhaipoo Adai – a crispy, protein-rich, and traditional South Indian comfort food that turns banana flower into a tasty delight!”

🎥 Video Tutorial