Corn Vada

Corn Vada is a kid friendly evening snack that is addictive. Its impossible to go wrong with this Andhra style recipe that has Bengal gram as a binding agent along with fresh coriander, onions, green chilis and ginger. Its versatile and adaptable to variations. You can add greens like spinach and methi (fenugreek leaves). Or add peanuts for the crunch factor. Its advisable to use Indian corn that is slightly mature as the tender corn will not work well for preparing the Vadas.

Corn Vada is best eaten wam when its crisp on the outside with a soft and chewy interior. Works well as a starter, finger good or a simple evening snack to go with you chai. If you are looking for some Indian corn recipes that are vegetarian, simple to make and delicious, your go to recipe is Andhra style Corn Vada. 🙂

Corn Vada ~ Andhra Style

Prepare time: 20 min Cook: 20 min Serves: 4 Cuisine: andhra

Ingredients

Indian corn kernels 1 cup+1/4 cup
Chana dal 1/2 cup, soak in 1 cup water for an hour
Onion 1, medium, finely chopped
Green chillis 2,
Ginger 1/2"
Cumin seeds 1/2 tsp (optional)
Coriander leaves 2 tbsps, finely chopped
Salt to taste
Oil for deep frying

Method for making Corn Vada ~ Andhra Style

Grind the corn kernels (1 cup) and the soaked and drained chana dal, green chilies and ginger to a coarse paste adding about 1-2 tbsps of water.
Remove to a bowl. Add 1/4 cup of boiled sweet corn, chopped onions, coriander leaves, cumin seeds and salt and mix well.
Form lemon sized balls with the mixture. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture. Keep in fridge for 10 mts.
Heat oil for deep frying. Once its hot, reduce flame to medium and slolwy place the patties in the oil and fry them on both sides to a golden brown color.
Serve warm with tomato sauce or any chutney of your choice.

Tips

You can add a tbsp of corn flour to the ground mixture.

You can add fennel seeds instead of cumin seeds.

Pudina aka mint leaves also add great flavor to the vada. Add 5-6 leaves.

Do not use the tender variety of Indian corn. Use the slightly mature corn cobs. Peel the corn kernels and do not boil them.

While grinding, do not make a smooth paste but it should be slightly coarse.

If you do not have maize aka Indian corn on hand, use American sweet corn kernels.

By Sailu Published: September 14, 2013 Corn Vada, an Andhra style recipe makes for a wonderful tea time snack. Easy to make with minimal ingredients among Indian corn recipes that are vegetarian.