PLANTAIN FLOWER VADA..

RECIPE:

Ingr:     10 - 12 

Batter to grind:
Urad dal                                     1 cup (150 gm)     
Hing                                            a big pinch
Pepper                                       1/2 tdp
Baking soda                              1/4 tsp
Salt to taste

Plantain flowerets chopped        2 cups
Onions cut lengthwise                2
Gr. chillies finely chopped         4 - 5
Curry leaves  chopped               a sprig
Coriander leaves chopped        a sprig             
Ginger chopped                         1/2 "

Method:

1. Soak urad dal in water for 1 hour. Drain excess water and put in a mixer.
2. Grind together coarsely all ingr. in 'batter' and keep aside. ( do not add any water for grinding).
3. The batter should be thick and firm in consistency, as shown.
4. Mix in plantain flowers, onions,greenchillies, ginger, curry & coriander leaves. 
5. Shape into balls and let them rest for 1/2 an hour.
6. Heat oil for deep frying on medium flame. 
7. Flatten the vadas as shown with a hole in the centre (this cooks the insides better).
8. Deep fry to golden brown on medium fire (otherwise it will brown quickly leaving the inside uncooked).
9. Take out on a tissue to drain excess oil.
10. Serve hot with chutney of choice.
11. These vadas are very delicious and nutritious with high fibre content.

How to clean the flower:

1. Keep a bowl of buttermilk or plain water besides.
2. Take a little oil to grease your fingers now and then.
3. Open the petal one by one and you will get a bunch of flowerets embedded.
4. Remove the flowerets and hold them in your left hand in the same order.
5. Brush the tops a bit to open up and you will see stiff pistils jutting out.
6. Remove each pistil alongwith a small cap attached to it and repeat the same for all.
7. These pistils and the small white caps are too bitter and hard to cook so be very careful.
8. When all the flowerets have been treated, a tiny bulb will remain in the end which can be chopped and used.
9. Chop these flowerets and immerse in buttermilk or plain water to avoid browning.
10. Now they can be used to make curry, koottu, vada with urad dal or channa dal etc.