Corn Vada Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine corn kernels, chickpea flour, rice flour, chopped onions, green chilies, ginger, curry leaves, coriander leaves, cumin seeds, salt, and a pinch of asafoetida.
• STEP 2.Mix well to form a thick batter. If the batter is too dry, add a little water.
• STEP 3.Heat oil in a deep pan for frying. Take small portions of the batter and shape them into small vadas.
• STEP 4.Gently drop the vadas into the hot oil and fry them until golden brown and crispy.
• STEP 5.Remove the vadas from the oil and drain them on a paper towel to remove excess oil.
• STEP 6.Serve the corn vadas hot with coconut chutney or tomato sauce.

Cooking Tips

• You can add grated coconut or finely chopped vegetables like carrots and capsicum to the batter for added flavor and texture.
• Make sure the oil is hot enough before frying the vadas to ensure they turn out crispy.
• If you prefer a spicier version, you can add more green chilies or red chili powder to the batter.

Storage and Serving

• Corn vadas are best served hot and crispy.
• You can store any leftover vadas in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the vadas in a preheated oven at 350°F (180°C) for a few minutes until they are heated through and crispy again.