The much awaited Corn vada recipe...! Tastes great and can be made super quick! I learnt this recipe from my neighbor who is from Warrangal, AP. I believe they grow a lot of corn in these parts of Andhra, so to compliment that, the women folk have come up with many interesting delicacies using the most grown crop of this belt!
Ingredients:
- 1 cup corn kernel...frozen or fresh
- 1 tbsp rice flour
- 2 green chillies (or as per choice)
- 1 tsp cumin seeds (jeera)
- 1 tsp coriander seeds
- 2 or 3 cloves garlic (i substituted this with ginger instead)
- Few curry leaves
- 1 tbsp chopped coriander leaves
- Salt to taste
- Oil for deep frying
Prep time: 10 mins for fresh corn Cook time: 3-4 mins per vada
1 hour for frozen corn
Preparation:
- For frozen corn, thaw it one hour before you want to make the vada. If using fresh corn, you can directly grind it.
- Add the chilly, ginger, cumin seeds and coriander seeds to the corn and grind it into a paste using the processor or blender. Do not add any water while grinding.
- Remove the corn paste to a bowl, add the rice flour, curry leaves and coriander and mix well. Do not add salt until you are ready to make the vada's.
- In a frying pan, heat the oil on medium flame. Always ensure the oil is on medium or low heat. High flame could lead to the vada's becoming over burnt and not fried fully.
- Add salt just before you are ready to make the vada.
- Use a smooth base, like a zip lock cover, sprinkle a few drops of water on it, place a scoop of vada mix and flatten in out .
- Now, remove it on to the oil and fry it on both sides until it turns golden brown.
- Crispy corn vada can be eaten with chutney or sauce of your choice!
Foot note:
- Make this vada flat as shown above. If you try it thick or in round shape, the inside will not fry and the out side would get too dark.
- One cup corn makes about 10 medium vada's.
Ingredients:
- 1 cup corn kernel...frozen or fresh
- 1 tbsp rice flour
- 2 green chillies (or as per choice)
- 1 tsp cumin seeds (jeera)
- 1 tsp coriander seeds
- 2 or 3 cloves garlic (i substituted this with ginger instead)
- Few curry leaves
- 1 tbsp chopped coriander leaves
- Salt to taste
- Oil for deep frying
Prep time: 10 mins for fresh corn Cook time: 3-4 mins per vada
1 hour for frozen corn
Preparation:
- For frozen corn, thaw it one hour before you want to make the vada. If using fresh corn, you can directly grind it.
- Add the chilly, ginger, cumin seeds and coriander seeds to the corn and grind it into a paste using the processor or blender. Do not add any water while grinding.
- Remove the corn paste to a bowl, add the rice flour, curry leaves and coriander and mix well. Do not add salt until you are ready to make the vada's.
- In a frying pan, heat the oil on medium flame. Always ensure the oil is on medium or low heat. High flame could lead to the vada's becoming over burnt and not fried fully.
- Add salt just before you are ready to make the vada.
- Use a smooth base, like a zip lock cover, sprinkle a few drops of water on it, place a scoop of vada mix and flatten in out .
- Now, remove it on to the oil and fry it on both sides until it turns golden brown.
- Crispy corn vada can be eaten with chutney or sauce of your choice!
Foot note:
- Make this vada flat as shown above. If you try it thick or in round shape, the inside will not fry and the out side would get too dark.
- One cup corn makes about 10 medium vada's.
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