Makai Vada Recipe

Cooking Directions

• STEP 1.In a blender, grind corn kernels into a coarse paste.
• STEP 2.Transfer the paste to a bowl and add chopped onions, green chilies, ginger, coriander leaves, cumin seeds, salt, and gram flour.
• STEP 3.Mix well to form a thick batter. If the batter is too thin, add more gram flour.
• STEP 4.Heat oil in a deep pan for frying.
• STEP 5.Take small portions of the batter and shape them into small round vadas.
• STEP 6.Carefully drop the vadas into the hot oil and fry until golden brown and crispy.
• STEP 7.Remove the vadas from the oil and drain excess oil on a paper towel.
• STEP 8.Serve hot with chutney or ketchup.

Cooking Tips

• Make sure to grind the corn kernels into a coarse paste for a better texture.
• Adjust the spiciness by adding more or fewer green chilies according to your preference.
• You can add a pinch of baking soda to the batter to make the vadas more fluffy.
• To make the vadas healthier, you can shallow fry them instead of deep frying.

Storage and Serving

• Makai 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 the vadas, you can either deep fry them again or heat them in a preheated oven at 350°F (180°C) for a few minutes.
• Serve the vadas with mint chutney, tamarind chutney, or tomato ketchup for a delicious snack.