Sunday, 12 April 2015

Sweet Corn Vadai (Vada) / Sweet Corn Masal Vadai

This sweet corn vadai is a twist to a popular South Indian snack (Masal Vadai) prepared using corn, chana dhal along with aromatic spices.

I am sure this will be a better way to use corn for those who are bored of using corn only in soup!

Do check my Sweet corn payasam / Kheer; another innovative recipe using sweet corn.

Yield : 10 - 12 medium sized Vadas (approx.)


Sweet Corn - 1 cup
Channa dal - ¼ cup
Onion - 1 medium sized
Green chillies - 3 to 4
Ginger - 1”
Fennel seeds - 1 tsp
Red chilli powder - ¼ tsp(optional)
Mint leaves - 1 tbsp(finely chopped)
Salt - to taste
Oil - for deep frying
Water to soak channa dhal


Remove corn kernels from cob using knife and keep aside.

Soak channa dal for 2 to 3 hrs and drain the water completely from channa dhal.

Reserve 1 tablespoon of corn for later use.

Take a mixer and add channa dhal, corn, ginger, green chillies and aniseed (saunf); grind it coarsely without adding water.

Take a bowl and add finely chopped onion, mint leaves, channa dal mixture, red chilli powder, salt, 1 tablespoon corn and mix well (if you feel the vada mixture is watery, then add rice flour to make it firm).

Mould the mixture into small balls and flatten them. 

Deep fry the vadas in low flame; wait till it becomes golden brown.

Serve hot with tomato sauce.

You can also use frozen corn.

You can also try using cumin seeds instead of fennel seeds for different flavour.

Adding red chilli powder is purely optional.

Instead of mint leaves; you can also add coriander leaves!

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