Vazhaipoo Kola Urundai:
Plantain Flower 1 small
Toasted Chana dhall 1/2 cup - powdered
Ginger 3" size peeled and grated
Garlic 6 cloves peeled and grated
Dry red chilies 10 - ground
Onion 1 large finely chopped
Fennel seeds 1-2 spoons toasted
Curry leaves few
Oil for frying.
Cleaning Plantain Flower:
Grease your palms and hands with oil or its better to use clinical gloves. As this flower will imparts dark stain for at least 3-4 days.
Now slowly remove all the thick leathery bracts and discard them.
Separate the fine finger like half white-yellow florets inside.
Holding in one hand, rub the floret's end on your other palm. This makes the florets to open up a little
Now remove the male stamen and translucent pith(male stamen is longest stamen with bulb like end) Discard them.
Store the cleaned florets in water to avoid discoloration. Its better to add turmeric, salt and lemon juice to this water. One can leave them in butter milk too, to increase the flavor.
Once done with cleaning. Chop them finely and once again leave them water, until cooking.
Chop the plantain flowers/I mean florets. And mix the same with all the above mentioned ingredients, except oil. Bring them to thick dough consistency.
Divide into equal parts, and deep fry the same.
There you go...its done. Just cleaning consumes all your time...so it would be better to plan ahead. Enjoy with snack with warm tea or serve to go with your meals:)