Corn vada – An easy Indian snack recipe made with sweet corn, lentils, spices and herbs. These sweet corn vadas are a must try during the monsoons and they make for a lovely evening snack. Unlike the regular medu vadas, these don’t take up much of your time. These are made much the same way as the south Indian Masala vada .
A small amount of chana dal is used here. The crushed spices and pudina are the key flavor enhancers. So do not skip them.
Serve these with your evening cup of coffee or masala tea. A spicy chutney will be a great accompaniment with these crunchy vadas.
For this recipe, I have used frozen corn, you can also use corn on the cob. Do not over soak the chana dal otherwise the sweet corn vada will not turn crispy.
1. Wash and soak chana dal for just 1½ to 2 hours. Drain the water and set aside.
2. Add red chilies, jeera, cinnamon stick and saunf. The flavor of saunf will not be strong. If you don’t like it just skip. If you have kids home, then deseed the chilies and use. I used byadgi chilli.
3. Make a slightly coarse powder.
4. Set aside half of the chana dal. Add corn and the rest of the dal to the blender. I used frozen corn so I rinsed them well and used. Don’t forget to drain them completely if rinsing.
5. Blend to a slightly coarse mixture.
6. Add the ground mixture to the chana dal.
7. Add salt, onions, chilies, ginger paste, curry leaves, coriander leaves and pudina. If you have kids home, skip chilies or set aside a portion of these. Mix everything well.
How to make corn vada
8. If the mixture is too moist or soggy, then add 2 to 3 tbsps of besan or rice flour. I didn’t drain the corn properly after rinsing so the mixture was very moist. You may not need any flour depending on how your mixture turns out.
9. The mixture has to be come together and bind well when you make a ball.
10. You can use a clean dry cloth or foil or grease proof paper for making vadas. Divide the dough to 10 balls.
11. Flatten them gently.
12. Heat the oil on a medium flame. Check if the oil is hot by dropping a small piece of the mixture. The dough has to rise up and not brown too quickly.
13. Remove the vada to your fingers.
14. Gently shake off your fingers over the hot oil. Regulate the flame to medium.
15. Do not disturb for 1 to 2 minutes. Slowly they will firm up. Flip them and fry on the other side.
16. Fry them until golden.
Remove the corn vada to a kitchen tissue.
Serve corn vada with a spicy chutney.
To make the red chilli garlic chutney, soak deseeded 12 to 15 red chilies in water for 30 mins. Blend together soaked chilies, 3 to 4 garlic cloves, salt, ½ tsp sugar and ½ tsp lemon juice. Add little water to make a smooth chutney. You can replace sugar with jaggery.
Ingredients (US cup = 240ml )
- ½ cup chana dal (or bengal gram)
- 1½ cups corn kernels (fresh or frozen)
- 1 tbsp ginger paste
- 2 tbsp pudina or mint leaves
- 2 tbsp coriander leaves (optional), chopped
- 1 green chilli chopped
- 1 sprig curry leaves (optional)
- salt as needed
- 1 small onion
- 2 to 3 tbsps besan or chickpea flour or rice flour
- oil as needed for deep frying
For masala powder
- 1 inch cinnamon (or dalchini)
- 1 red chili (deseeded)
- ¾ tsp cumin (or jeera)
- ¾ tsp saunf (or fennel seeds)
For spicy chilli chutney (optional)
- 12 to 15 red chilies (less spicy, byadgi or Kashmiri)
- 3 to 4 garlic cloves
- ½ tsp sugar
- ½ tsp lemon juice
- salt as needed
- water as needed
- ½ tsp roasted cumin or jeera
- Wash dal and soak it for 1 ½ to 2 hours. Drain the water.
- Add cinnamon, red chili, cumin and saunf to a blender. Make a slightly coarse powder.
- Add half of the chana dal to the blender jar. Add corn as well.
- Make a coarse mixture.
- To a mixing bowl, add the other half of the soaked dal, blended mixture, salt, mint, curry leaves, coriander leaves, ginger paste and green chilies.
- Mix everything well.
- If the mixture is too soggy then add 3 tbsps of besan or rice flour. Give a good mix.
- Heat oil in a deep pan for frying.
- Make 10 equal sized balls.
- Place them on a clean cloth or greased foil, grease proof paper.
- Flatten them gently.
- Check if the oil is hot by dropping a small bit of the mixture. If it rises without browning too quickly then the oil is ready to use for frying.
- Gently remove one vada on to your fingers and drop it gently into the hot oil
- Fry them for 1 to 2 minutes without disturbing. Flip them and fry until golden and crisp.
- Serve corn vada with hot chutney.
Making hot chili chutney
- Soak the red chilies in water for 30 mins.
- Blend them with the rest of the ingredients adding water as needed.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes