|1 Banana Blossom Flower||2 tsp Mustard Seeds||Oil|
|1 cup Chana Dal||1 pinch Hing||Salt|
|1 cup Tur Dal||1 pinch Turmeric|
|7-8 Dry Red Chillies|
|5-6 Curry Leaves|
Soak the dry Red Chillies, Chana Dal and Tur Dal in warm water for about 4 hours.
Grind this soaked dal and chillies into a fine paste adding a little water and appropriate amount of salt.
In a large flat skillet, add about 2 tbsp of oil and pour this dal paste and set on a medium flame for about 8-10 minutes.
This will then cook underneath like an Adai.
Gently lift this pancake to see if the surface below is golden brown.
Once it is, flip it to cook the upper side. If it is too big to flip, cut it into quarters and flip one by one.
Once both side are really well cooked, poke a knife into the center to see if it comes out dry.
Transfer it to a plate and let it cool completely.
Finely chop the banana blossom flower.
In a skillet, add 2-3 tsp oil and let the mustard splutter.
Add the hing, kadhi patta, turmeric and banana blossom.
Add enough salt for the vegetable.
Saute until well cooked.
Once the dal pancake has cooled, either crumble it with your fingers or coarse grind in the food processor.
Add this crumbled dal mixture into the vaazhapoo and saute until crisp and brown.