It’s hot days again and so a flurry of activities are going on in GSB households – yes the vodi making & happollu making sessions are on ! Various veggies & batters are being made and spooned out on sheets to dry in the hot sun . Usually if it gets ample sunshine – the vodis can be removed by evening and again put out under the sun the next day so that the underside also gets dried ..after a few sessions under the sun – the vodis are ready to be stocked n air tight containers to last the year round , Whenever the desire arises ,,a few are taken out using dry hands and deep fried to enjoy with lunch or as a tea time snack !
So when I got a big piece of home grown gabbo / tender banana stem – my first thought was to make vodis as I have already posted many gabbo dishes in this blog – you can use the search word as – Gabbo or banana stem .So let’s see the recipe for this vodi
- Fresh piece of gabbo/ banana stem – 250gms
- Udid dal – 1 cup
- Hing – 1/4 tsp
- Red Chillies – 8 to 9 ( as per your spice level ) You can also use green chillies instead .
- Salt to taste
- Choose a fresh piece of gabbo .and remove the sheaths till you get a firm piece .
- First cut roundels and remove the fibres with your finger as shown in the video link below –
- Chop the gabbo finely, add salt , mix well and keep aside in a sieved bowl or tied in a cloth .This should be done in the evening and left overnight so that by morning you can squeeze out all the water that it has let out . Do not skip this step as otherwise the vodi batter will become very watery – gabbo has high water content !
- Soak udid dal for 2-3 hours . Wash and add the dal and chillies in a mixer , grind till smooth and fluffy like you grind for idli batter . add as much less water as possible . Refrigerate till you are ready to use it .
- In the morning add the water drained gabbo and hing to the batter- mix well , you may also give a quick coarse grind to the water drained gabbo .
- Mix thoroughly and spoon out into small blobs on to a sheet or cloth spread out under the sun.
- When the vodis have dried enough to be removed easily . spread them out on a plate to dry completely .
- When the vodis have dried completely . let cool and then store in air tight containers . take out some when you crave for them and enjoy them deep fried as a snack for teatime or as side dish for lunch. it’s tastes great with just pejj /gruel too !
- The udid batter should be fluffy just like idli batter.Grind with as little water as possible
- Mix the batter and the gabbo only when you are ready to spoon it out immediately . as otherwise the batter will turn watery.
- If you are spreading out on a thali – make sure it is greased – as otherwise you will have trouble removing the vodis . When greased – the vodis will come off easily .
- When using a cloth to spread – sprinkle some water on the vodis to loosen them off , Then keep out in the sun again to dry out well.
- Let the vodis cool from the hot sun before storing them .
- If you feel batter is a little too thin – you may add about 1 tbsp. of rice powder or better still one or two tbsp. of urid dal flour . This will thicken the batter to desired consistency.
- As an improvisation – I tried grinding freshly cut gabbo along with the urid dal to avoid the need of adding water for grinding . The batter was much thicker than usual . Note that I had ground the urad dal to fluffy stage adding salt . The resulting vodis were quite crisp . Only that you have to spread out the vodis immediately out in the sun to dry .