Using a mixie jar, finely powder the roasted gram dal and keep it aside.
Crush the garlic pods and keep it ready.
Wash the vazhakkai and trim the edges. Cut it into two horizontally and pressure cook in enough water for 4 to 5 whistles.
Once the pressure releases, remove the plantain pieces and peel off the skin. It will easily come away.
Now either grate the plantain or mash it well using a fork and keep it aside. I grated it as it will be even and easier to mix as well.
In a skillet, heat 2 tsp oil.
Add fennel seeds and when it sizzles, add the crushed garlic pods and sauté till it changes color. Switch off the stove.
Immediately add the red chili powder and sauté for 5 seconds to mix well. This will prevent the powder from getting burnt.
Add grated coconut and sauté in the heat of the pan itself till everything gets mixed well. Let the mixture cool completely.
Transfer this to a mixie jar and grind well. You may use 1 or 2 tsp water to grind and no more than that.
Add the grated vazhakkai or raw banana, salt and grind using the whip button at regular intervals till everything gets mixed well.
Transfer the ground mixture to a bowl. It will be sticky to your touch.
Add powdered roasted gram little by little and begin to knead with your fingers, crushing any thick pieces of raw banana. This will take less than 2 mins.
There will come a stage when the mixture does not stick to your fingers anymore. Check salt now and add more if necessary.
Make small balls to the size of a gooseberry and set aside.
Keep the balls covered to prevent from drying out.
Heat a pan with oil for deep frying.
When hot drop 5 to 6 balls at a time and deep fry till golden brown.
Drain onto a kitchen paper.
Vazhakkai kola urundai is ready.
Serve hot either as a side dish to rice or as a kofta in gravy or as a snack with some tomato ketchup.