Vazhaipoo Bajra Adai Recipe: Banana Flower & Pearl Millet Dosa
This Vazhaipoo Bajra Adai is a traditional South Indian breakfast dish from Tamil Nadu, a delectable and nutritious combination of banana flower (known as Vazhaipoo) and pearl millet (or Bajra). It’s a healthy, diabetic-friendly option packed with protein from lentils, millet, and the goodness of banana flowers, all served as crispy, golden-brown adais. The best part? It’s an excellent way to enjoy a wholesome meal that’s not only tasty but also rich in fiber and nutrients.
Preparation Time: 3 hours
Cooking Time: 30 minutes
Total Time: 3 hours 30 minutes
Servings: 6
Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: Diabetic-Friendly
Ingredients
| Ingredient | Quantity |
|---|---|
| Banana flower (Vazhaipoo) | 1, cleaned and chopped |
| Onion | 1, chopped |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| White Urad Dal (Split) | 1/4 cup |
| Arhar dal (Split Toor Dal) | 1/4 cup |
| Chana dal (Bengal Gram Dal) | 1/4 cup |
| Bajra (Pearl Millet) | 1 cup |
| Whole Black Pepper Corns | 1 tablespoon |
| Curry leaves | 3 sprigs |
Instructions
Step 1: Preparing the Lentils and Bajra
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Start by soaking the dal (Urad dal, Arhar dal, and Chana dal) and Bajra (pearl millet) in enough water for at least 3 hours. This will soften them and ensure they grind smoothly.
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After soaking, drain the water and transfer the lentils and millet to a blender. Add whole black pepper corns and curry leaves to the mix, and grind everything to a coarse batter. Add a little water if necessary, but be cautious to maintain the consistency of a regular dosa batter—not too runny or too thick.
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Once ground, stir in the salt and set the Bajra adai batter aside to rest.
Step 2: Cleaning the Banana Flower
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Clean the banana flower (Vazhaipoo) by carefully removing the outer petals. Inside, you’ll find small white florets at the base. Gently pluck these out and place them in a container filled with buttermilk (this helps remove any bitterness).
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For each floret, remove the stamen (kaalan) and any thin, white cover portions. Soak the florets in the buttermilk to keep them from darkening. Once all the florets have been cleaned, drain the buttermilk and finely chop the florets into small pieces.
Step 3: Sautéing the Banana Flower
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Heat a kadai (or deep pan) and add a small amount of oil. Once the oil is hot, add the chopped onion and sauté until they turn translucent.
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Next, add the chopped banana flower florets to the kadai. Season with salt and turmeric powder, and sauté until the florets soften and cook down.
Step 4: Combining and Cooking the Adai
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Add the sautéed banana flower mixture into the prepared Bajra Adai batter and mix well, ensuring everything is evenly combined.
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Heat a dosa tawa (griddle or skillet) over medium-high heat. Once the tawa is hot, pour a ladleful of batter in the center and spread it out into a thin, even layer using the back of the ladle.
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Drizzle a little oil around the edges of the Vazhaipoo Bajra Adai and cook for a few minutes on each side until the adai turns golden brown and crisp.
Step 5: Serving
- Once cooked, carefully remove the Vazhaipoo Bajra Adai from the tawa. Serve it hot with a side of Coconut chutney and Sambar to create a complete, satisfying, and high-protein meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Carbohydrates | ~30g |
| Protein | ~9g |
| Fat | ~7g |
| Fiber | ~5g |
| Sugar | ~2g |
| Sodium | ~200mg |
Why This Recipe Works:
- Vazhaipoo (Banana Flower) is packed with fiber, antioxidants, and is known to promote digestive health. It’s a common superfood in South Indian cooking, used in various forms to enrich dishes.
- Bajra (Pearl Millet) is a gluten-free, high-protein grain that adds a nutty flavor and boosts the nutritional profile of the dish. It’s also a good source of magnesium and iron.
- The combination of dal (lentils) in the batter gives this dish a rich protein content, making it filling and sustaining, perfect for a diabetic-friendly breakfast.
- The addition of turmeric, curry leaves, and black pepper gives this dish a flavorful, aromatic edge while contributing to its anti-inflammatory benefits.
Tips for a Perfect Vazhaipoo Bajra Adai:
- Soak the dal and millet for at least 3 hours to ensure smooth grinding. If the batter feels too thick after grinding, add a little water to achieve the right consistency.
- Be mindful of cooking the adai on medium heat to avoid burning the edges while ensuring the center cooks properly.
- If you’re not fond of the slightly bitter taste of banana flowers, soaking them in buttermilk and cooking them well with onions and turmeric helps mellow out the bitterness.
Enjoy the Vazhaipoo Bajra Adai as a hearty, protein-rich breakfast or a wholesome snack! Whether served with a tangy coconut chutney or a warm bowl of Sambar, this dish will surely impress with its unique flavor and nutritional benefits.
More Recipes You Might Love:
- Millet Dosa
- South Indian Vegetable Sambar
- Coconut Chutney
- Healthy Adai Variations
