Corn vada recipe | easy Instant sweet corn vada recipe in Tamil, with full video and step by step pictures.
Corn vada is a popular snack in the Andhra region. This is made similar to the Tamilnadu style masala vada. We soak dal and make masala vada but this is an instant one. We are using corn kernels the vada and adding rice flour and gram flour for binding. You can use fresh or frozen corn for making this Corn vada
Sweet corn vada can be served as a tea-time snack or we can serve this as a meal accompaniment too. In the typical Andhra version, they soak chana dal and grind and then add the sweet corn kernels to it. But we are doing the Instant vada version. Even when you have sudden guests you can make this corn vada using frozen corn.
I have posted many varieties of vada recipes in Jeyashris kitchen. Unlike the classic south Indian Urad dal vada, this sweet corn vada needs no mastery. Even a beginner can make this vada. If you are a big fan of vada, then you should try this recipe. Also, we have some interesting sweet corn recipes in Jeyashris kitchen.
Check out our other vada recipes Rava vada, Maddur vada, Aval vadai, Pori vadai and Pottukadalai vadai.
Also, check out some interesting corn recipes Butter corn paneer rice, corn kebab, corn spinach sandwich, sweet corn kosambari, Sweet corn masala, corn payasam, Butter corn pasta, and corn cheese paratha.
Sweet corn vada recipe
Ingredients
- 1 cup sweet corn I used frozen one thawed
- ¼ cup besan | gram flour
- ¼ cup rice flour
- 2 tsp red chili powder
- 1 and ½ tsp fennel seeds
- ½ tsp turmeric powder
- Salt as needed
- ¼ cup finely chopped capsicum
- 3 tbsp grated carrot
- 1 onion finely chopped
- ¼ cup coriander leaves
- Salt as needed
- Oil to deep fry
Instructions
- I used frozen corn, if using fresh corn no need to cook it.
- If using frozen corn, thaw it and pat dry it.
- In a mixie jar add the corn and pulse it one or twice.
- Don’t make a paste.
- Transfer it to a bowl.
- Now add the rice flour, gram flour, red chili powder, fennel seeds, turmeric powder, coriander leaves, carrot, capsicum and onion.
- You can add 2 tsp of garam masala also instead of fennel seeds. But fennel gives a fantastic taste to the vada, so do not skip it.
- Mix everything well.
- No need to add any water.
- If you feel it is little loose add 1-2 tbsp of rice flour or gram flour.
- Now the vada dough is ready.
- Heat oil in a pan for deep frying.
- Grease your hands and take a lemon sized portion of the dough.
- Flatten it like a vada.
- Gently drop this into the hot oil.
- Do not crowd the pan.
- Deep fry in a medium flame.
- Flip it and cook. Once it becomes golden brown and the oil sound starts to subside, take this out form the pan.
- Drain the excess oil in the kitchen towel.
- Repeat this for the remaining dough.
- Crispy sweet corn vada is ready to serve.
- Serve with any dip of your choice.
- We had with mint almond dip.
Video
Notes
How to make Corn vada
- I used frozen corn, if using fresh corn no need to cook it.
- If using frozen corn, thaw it and pat dry it.
- In a mixie jar add the corn and pulse it once or twice.
- Don’t make a paste.
- Transfer it to a bowl.
- Now add the rice flour, gram flour, red chili powder, fennel seeds, turmeric powder, coriander leaves, carrot, capsicum, and onion.
- You can add 2 tsp of garam masala also instead of fennel seeds. But fennel gives a fantastic taste to the vada, so do not skip it.
- Mix everything well.
- No need to add any water.
- If you feel it is a little loose add 1-2 tbsp of rice flour or gram flour.
- Now the vada dough is ready.
- Heat oil in a pan for deep frying.
- Grease your hands and take a lemon-sized portion of the dough.
- Flatten it like a vada.
- Gently drop this into the hot oil.
- Do not crowd the pan.
- Deep fry in a medium flame.
- Flip it and cook.
- Once it becomes golden brown and the oil sound starts to subside, take this out from the pan.
- Drain the excess oil in the kitchen towel.
- Repeat this for the remaining dough.
- Drain the excess oil in the kitchen towel.
- Repeat this for the remaining dough.
- Crispy sweet corn vada is ready to serve.
- Serve with any dip of your choice.
- We had it with mint almond dip.
- The dough can be kept in the refrigerator for 2 days.
- If you feel the dough is watery, add 2 tbsp of rice flour or gram flour.
- You can add finely chopped mint leaves to the sweet corn vada.
- This corn vada pairs well with curd rice too.
