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sweet corn recipes

Sweet corn vada recipe

Crisp fried vada made using corn, chana dal and spices. It is best served with a hot chutney.

For best results follow my detailed step-by-step photo instructions and tips.

© Swasthi's Recipes

Prep Time1 hour 30 minutes
Cook Time20 minutes
Total Time1 hour 50 minutes
Servings3
AuthorSwasthi

Ingredients (1 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

How to make the recipe

  • 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. 

NUTRITION (estimation only)

Calories: 323kcal | Carbohydrates: 37g | Protein: 10g | Fat: 15g | Saturated Fat: 1g | Sodium: 159mg | Potassium: 501mg | Fiber: 12g | Sugar: 4g | Vitamin A: 270IU | Vitamin C: 39.7mg | Calcium: 28mg | Iron: 3.3mg