Name: Corn vada| How to prepare corn vada| Snacks recipes| Corn recipes
Prep time: 120 min
Cook time: 15 min
Ingredients: 1 and 1/4 cup Corn; 1/2 cup Channa dal; Coriander leaves (few); Curry leaves (few); Mint/pudina leaves (few) (optional); 2 nos Green chilli; 1 tsp Ginger (grated); 1 tsp Saunf/fennel/sombu; 1/2 tsp Jeera/cumin; 2-3 tbsp Rice flour; Salt (as per taste); Oil (for frying); Water (as required)

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Crispy Corn vada with detailed step by step photos. Corn vada is deep fried tea time snack. In this corn vada recipe I used chana dal as binding agent along with mint/pudina, coriander leaves, onion, and ginger. These crispy Corn vada recipe is easily adaptable to variations, you can also use besan/ kadalai maavu as binding agent. You can use sweet corn or the Indian variety also, today I used frozen sweet corn. Corn vada is perfect with evening tea or coffee. I served it with tomato ketchup it tastes good with spicy chutney.

For corn vada I used chana dal/gram dal/ kadalai parupu, instead of this you can use ¼ cup besan/ kadalai maavu and ¼ cup rice flour. Grind the Corn and chana dal/gram dal without water into coarse, and do not make it to paste and I added 1 cup corn for blending and reserved ¼ cup to add later.Do not soak the chana dal/gram dal for long time just soak it for 2 – 3 hours

Mint leaves adds flavour but you can skip it, you can also grind the green chilli and ginger along the corn and chana dal. Please visit my other snacks recipes as well.

Few tips to make corn vada recipe

Do not make paste out of channa dal and corn it should be coarse

I added 1 cup corn for blending and kept ¼ cup corn for mixing with dough but you can blend them all

if the mixture is moist and soggy(litle watery) add 2 -3 tbsp of besan/gram flour and mix well

You can skip pudina/mint leaves if you don’t like it

Corn vada| How to prepare corn vada| Snacks recipes| Corn recipes

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Corn vada with detailed step by step photos. Corn vada is deep fried best tea time snack. In this corn vada recipe I used chana dal as binding agent along with mint/pudina, coriander leaves, onion, and ginger. These Corn vada recipe is easily adaptable to variations, you can also use besan/ kadalai maavu as binding agent. You can use sweet corn or the Indian variety also, today I used frozen sweet corn. Corn vada is perfect with evening tea or coffee.

– Soak the channa dal for 2 -3 hours

– Now wash the corn, if using frozen corn take it out 20 minutes before wash and rinse well

– Now add 1 cup corn to mixer jar along with channa dal and grind it to coarse( if using fresh corn add 1 to 2 tbsp water)

– Take large mixing bowl add the coarse channa dal and corn

– Add onion, curry leaves, coriander leaves, mint, green chilli, grated ginger saunf/fennel and jeera and mix well

– Now add Rice flour and salt and mix well (if the mixture is very moist or you can add 1 tbsp besan)

– Further add the remaining ¼ cup corn and mix it together

– Take a small ball size and pat in your palm or you can pat it using banana leave

– Make 4-5 vada and line them in plate or greased foil paper

– Drop the vada in hot oil and fry them on both the sides in medium flame

– Fry them till they are golden brown

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Prep Time 2 hrs

Cook Time 15 mins

Course Snack

Cuisine Indian

Ingredients

1 and 1/4 cup Corn
1/2 cup Channa dal
Coriander leaves (few)
Curry leaves (few)
Mint/pudina leaves (few) optional
2 nos Green chilli
1 tsp Ginger (grated)
1 tsp Saunf/fennel/sombu
1/2 tsp Jeera/cumin
2-3 tbsp Rice flour
Salt (as per taste)
Oil (for frying)
Water (as required)

Instructions

Soak the channa dal for 2 -3 hours
Now wash the corn, if using frozen corn take it out 20 minutes before wash and rinse well
Now add 1 cup corn to mixer jar along with channa dal and grind it to coarse( if using fresh corn add 1 to 2 tbsp water)
Take large mixing bowl add the coarse channa dal and corn
Add onion, curry leaves, coriander leaves, mint, green chilli, grated ginger saunf/fennel and jeera and mix well
Now add Rice flour and salt and mix well (if the mixture is very moist or you can add 1 tbsp besan)
Further add the remaining ¼ cup corn and mix it together
Take a small ball size and pat in your palm or you can pat it using banana leave
Make 4-5 vada and line them in plate or greased foil paper
Drop the vada in hot oil and fry them on both the sides in medium flame
Fry them till they are golden brown