Vaazhappu Vadai

Vaazhappu Vadai

Ingredients:


    Vaazhappu - cut into small pieces

     Butter milk  - Add the cut pieces of vaazhappu to the butter milk

     Channa Dal - 1 cup

     Green chilis - 6

     Ginger - 1

     Garlic - 8 ponds 

     Aniseed 

     Cumin seeds

Blending process -  Grind Green chili's,ginger,garlic,aniseed and Jeera in the mixer.Once it is in the paste form,add Channa Dal to the mixer.it shouldn't be  grinded coarsely.

Procedure:

   Keep the vaazhappu in the oven for 5 minutes and keep it aside.

   Take the blended mixture and add vaazhappu,salt to it and stir it.

   Make small vadas and keep it ready

   Place pan on the stove and apply oil to it.

   Place the vada to it.Turn the vada for every 2minutes and remove it from the pan once it is reddish brown colour.

Delicious vadas are ready!

Nutritional Value:

         Plantain is a carbohydrate source. Its utilizable protein content as percentage of calorie ingestion is higher than sago and cassava, but is much lower than other staples such as yam, maize, rice, potato and wheat. On per gram consumed basis, plantain's essential amino acid concentrations are very low, even lower than cassava. The low fat content of plantain, coupled with its high starch content, makes it a possible food for geriatric patients. It may also be a possible food alternative for people suffering from gastric ulcer, coeliac disease and in the relief of colitis.

Plantain contains very little beta-carotene. The vitamin C content of plantain is very similar to those of sweet potato, cassava and potato, but the concentration may vary with the crop, maturity at harvest, soil, and farming conditions.