Sweet Banana paniyaram

This recipe is a mix of my mother's and mother in law versions of paniyaram. Both are experts and I took the best part of the recipe out of theirs and integrated them and made this.
Ingredients
Sooji/ rava- 1/2 cup
All purpose Flour- 1/4 cup
Sugar- little less than 1/4 cup
Egg-1
Ripe Banana- medium size 1
Vannila essence- 2 to 3 drops
Cardamom- 2 to 3 pods crushed
Cooking soda- one pinch
Cooking Oil for frying in paniyaram pan

Procedure
Beat the egg in a  bowl . Add the rava and mix thoroughly. Then add the maida, sugar, cooking soda, essence, crushed Cardamom and mix thoroughly. Mash the banana nicely and mix with flour mixture. Allow it to rest for 15 minutes.

Heat the paniyaram pan and fill 1/4 of the each hole with cooking oil . Once the oil is hot , pour the mixture till the hole gets filled. Cook in medium flame .. once bubbles start appearing in the paniyarams, turn them. Cook in slow heat for 5 minutes. Use a fork or paniyaram kambi to check whether it is cooked. If the paniyaram is cooked, when we poke and take the fork, the flour will not be stuck to it. Take it out.

Pour the next batch . Serve this as snack or breakfast and enjoy...

Vazhai poo Vadai

This is a delicacy dish served in most Chettinad restaurants
We will use  the banana flower after removing the thick single stem and petal like thing inside the florets. As we keep cleaning further, the florets inside will be small, we can use as such without trying to remove the thick stem and petal inside the floret. The parts in the third picture need to be removed.

Ingredients
Banana florets
Gram dhal- 250 mg
Onion - 4 chopped finely
Curry leaves- finely chopped
Chillies- 5 to 6 finely chopped
Ginger - a small piece finely choppedo
Asafoetida - 3 pinches
Preparation
Gramdhal Base
Soak the gram dhal for one hour in water. Drain the water and grind into a coarse paste . Dont add water while grinding. Then the vadai will absorb too much oil.
Add asafoetida, chopped ginger, curry leaves and chopped onion.
Banana flower
As mentioned in the beginning, clean the florets and finely chop it.
Add the chopped florets to the Gramdhal paste and mix thoroughly.

 Heat the oil in a pan for frying the vadai. Make small balls of the paste tightly and flatten it in the shape of vadai. Carefully drop it in the hot oil and cook it in medium flame. Once lightly brown, carefully turn to the other side without breaking it. Once both the sides are cooked, remove it, keep it on a tissue paper to remove excess oil.

Serve with white chutney