Vazhakkai vadai recipe, plantain vada - Raks Kitchen (2024)

Vazhakkai vadai, a simple snack made with plantain or raw banana with some simple ingredients. This can be made as tikki too for a low fat snack.

I had no idea making vazhakkai vadai, until I saw a tikki in my instagram stories from a restaurant as starter. I too thought I would make tikki, but then changed mind to make it as vada as I got tempted to make something in vada form. It is upto you how you want it, in vadai form or tikki form. We get vazhakkai through out the year here in Singapore. It is from Malaysia also we get imported from India. Depending on the variety, the size, taste and texture will slightly vary.

I used medium sized plantains. The idea is just to cook plantains, mash it and jazz it up with spice powders. You can make it simply by adding asafoetida, onion and green chillies too. If want you can check my kappa vada recipe.

I have not tasted this so far as a tikki or as vadai but I guess it is quiet common at many places. Never seen amma make this. It has always been curry or poriyal. Maximum innovative recipe with plantain is plantain skin pakora. I love the best of all plantain recipes 🙂

Recipe card

Vazhakkai vadai Step by step pictures:

1. Pressure cook cut plantain with little water for three whistles. Soak poha for minimum 10 mins.
   
2. Once done, peel off the skin. Remove any black parts and mash it well.
   
3. Add the rest of the ingredients and mix to make a dough.
   
4. Make equal sized balls and patties out of it.
   
5. Heat oil in kadai and deep fry few per batch. Flip in-between once while cooking. Once golden, drain in paper towel.
   

Serve with chilli tomato sauce or any green chutney.

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