The individual flowers should be taken out and the top of the flower should be rubbed gently. Then remove the stamen part of the each flower out. Then collect the flowers and chop them finely and put them in buttermilk water. (add 1 tb spoon of buttermilk in water and this prevents the vegetable from becoming black)
Soak All the dhals given and red chillies in water for two hours. Drain the water and grind them coarsely with required salt. Add the chopped onions, vazhaipoo, green chillies and curry leaves and mix well.
Heat the wok with oil. Make small rounds of the vadai mix and press them gently on the palm and drop into the oil one by one. Fry them to brown on both the sides.
Adding some fennel seeds to the vada mix and frying gives chettinad cuisine flavour.
By Ria Samuel