Refer to the above figure. It shows florets with stamen and stamen removed. Remove the stamen from each floret and cut florets into small pieces.
Soak them in buttermilk mixed with turmeric powder, so that its colour remains the same, otherwise it turns brown. Follow the same process until the whole flower is done. When it reaches the stage, where you cannot remove the cover, then the whole flower can be used chopped into small pieces.
Cook the flower with buttermilk and turmeric powder for 10-15 minutes at a low flame. Drain the liquid and keep aside.
Soak channa dal in 2 cups of water for 2-3 hours. Drain water completely and grind it coarsely with Fennel seeds, cooked plaintain flower and keep aside.
Grind ginger, garlic, green chillies to a paste and add it to the channa dal. Add chopped onions, coriander leaves, curry leaves, asafoetida powder, salt to taste and mix well. The mixture can be kept aside for 30 minutes, so that all gets mixed well.
In a pan, add oil and heat it. Wet your hands and take small amount of the dough and make small balls. Press it between two hands and flatten it. Once oil is hot, put these flatten pieces and deep fry them until they turn golden brown.
Delicious and healthy vazhaipoo vadai is ready to serve.
Cooking time : 30 minutes