5-6 florets of Banana flower / Poombe / Kundige / Baale Hu
1 cup Bengalgram seeds / Channa dal / Kadle bele
4-5 Green Chillies
1/4 inch sized Ginger
1 floret of Garlic
15-20 Curry leaves
1 medium sized Onion
10-12 Coriander leaves
Salt to taste
Recipe:Soak bengalgram seeds in water for about 3-4 hrs. Wash it 2-3 times in water and keep it aside. Take each floret and remove the fiber content from its outer side using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little bit of buttermilk in a vessel and keep it aside. Chop banana flower into very small pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins. Chop onion, coriander leaves, into small pieces as shown in the picture below.
Put green chillies, ginger, garlic curry leaves in a mixer and grind it for about 1 min. Add soaked bengalgram seeds and grind it coarsely without adding water as shown in the picture below. Squeeze all the water content from chopped banana flower and add it to vada batter. Add chopped onion, coriander leaves to the vada batter and mix well.Put 1-2 tsp oil in a clean plastic sheet and spread it over the plastic sheet. Make lemon sized ball from the mixture and pat it on plastic sheet as shown in the picture below. Keep oil in a thick bottomed vessel and heat it. Put patted vada in oil and deep fry until it turns golden in color.
Serve hot along with chutney or tomato ketchup.