Soak ½ cup chana dal in enough water for 1-2hrs.

Meanwhile clean the banana blossom, remove the longest stamen and the white colored petal at the bottom for each floret and keep them immersed in water. This will stop them from decoloring due to oxidization. If storing in fridge, it is better to keep them immersed in buttermilk or water and use within a couple of days at the maximum. Chop it finely when ready to be added to the batter.

Drain extra water, add it to the blender along with ½ teaspoon fennel seeds, 4-5 garlic cloves and 2” ginger piece.

Grind into a coarse paste in few pulse actions. Don’t add any water.

Add ½ cup finely chopped banana blossom, ¼ cup finely chopped onions, 1-2 green chillies finely chopped, few curry leaves finely chopped along with salt as needed.

Mix well, the mixture should form a lump easily. Add 1 teaspoon of oil and mix it in.

Prepare a few vadai and keep them ready on a parchment paper for easy removal.

Place a batch of prepared vadai on greased air fryer tray and set at 180°C for 15 mins.

In 5 mins, when the vadai has its shape set, brush a little oil on each of them. Cook again for another 5 mins.

Gently flip them around and brush oil again on the other side. Cook for another 5 mins.

When both the sides are evenly browned and the vadai turn crispy, remove them from the air fryer. Depending on the power of the air fryer you might need extra time or lesser time. Adjust accordingly. Repeat the process with the rest of the batter.

Serve hot immediately with tea/coffee or even as side dish for rice.