PREPARING THE BLOSSOM FOR COOKING :
The stamen is non-edible and has to be removed from each flower. This definitely takes time.[This photograph shows the non-edible portion to be removed before cooking-for those who are going to try out this recipe for the first time].
Chop the blossoms and keep them soaked in thin buttermilk till it is ready to go into any dish of your choice.
Channa dal / Gram Dhal - 1/4 cup
Split pigeon pea / Toor Dhal - 1/4 cup
Banana blossom,prepared - 1 cup chopped[loosely packed]
Red chillies - 4 [Adjust to taste]
Coriander leaves - 5 tablespoons,finely chopped
Curry leaves- a few
Salt to taste
Oil - for deep frying
1.Wash and soak Gram dhal and Toor dhal for 3 hours.
2.Drain water completely.
3.Grind both the dhal's with chilli to a coarse paste sprinkling very little water.
4.Transfer the ground dhal to a bowl and mix in Banana blossoms,salt,curry leaves,coriander.
5.Heat oil in a pan.
6.When hot take a small lump of the dhal-banana blossom mixture and roll into balls on your palm/flatten it and slowly drop it into the oil one by one.
7.Fry on medium heat till it turns golden brown.Drain on paper towels.
Labels: Cooking with herbs / flowers, Diwali Savories, Flowers, Goodies from veggies, Snack Bar, Vegan varieties