Corn Vada is a popular South Indian snack made with a mixture of corn kernels, spices, and lentil flour. It is a crispy and flavorful dish that is perfect as a tea-time snack or as an appetizer. Here’s a recipe for Corn Vada:
Preparation time: 15 minutes
Cooking time: 20 minutes
Ready in: 35 minutes
Ingredients:
- 1 cup corn kernels (fresh or frozen)
- 1 cup chickpea flour (besan)
- 1/4 cup rice flour
- 1/4 cup finely chopped onions
- 2-3 green chilies, finely chopped
- 1/4 cup chopped coriander leaves
- 1/2 teaspoon ginger paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Oil for deep frying
Instructions:
- If using fresh corn, boil the corn kernels until they are tender. If using frozen corn, thaw them according to the package instructions.
- In a mixing bowl, coarsely grind the boiled or thawed corn kernels using a blender or food processor.
- Add chickpea flour, rice flour, chopped onions, green chilies, coriander leaves, ginger paste, cumin seeds, red chili powder, turmeric powder, and salt to the ground corn. Mix well to form a thick batter. Adjust the consistency by adding more chickpea flour or water if needed.
- Heat oil in a deep frying pan or kadai over medium heat.
- Take small portions of the corn batter in your hands and shape them into small round or oval-shaped vadas.
- Gently drop the vadas into the hot oil and fry them until golden brown and crispy. Flip them occasionally to ensure even frying.
- Once the Corn Vadas are golden brown and crispy, remove them from the oil and drain on a paper towel to remove excess oil.
- Serve the Corn Vadas hot with coconut chutney, tomato ketchup, or any chutney of your choice.
The Corn Vadas are now ready to be enjoyed! They have a crunchy exterior and a soft, flavorful interior with the sweetness of corn. These vadas are best served hot and are sure to be a hit among your family and friends.
