Corn Vada Recipe | Sweet Corn Vada | Sweet Corn Garelu with detailed photo and video recipe. An easy and extremely popular south indian, or particularly an Andhra, snack made with sweet corn kernels. The recipe has a very similar taste and texture to other South Indian popular lentil-based vadas. The snack has a very similar use to the other vada and can be shared as an evening snack or as a side to lunch or dinner.
Corn Vada Recipe | Sweet Corn Vada | Sweet Corn Garelu with step-by-step photo and video recipe. Vada or Vadai is a common and popular snack made in South Indian cuisine for various purposes. It can be made with a wide range of ingredients with a different type of combination of lentils and spices. One such unique and tasty vada recipe is to make with sweet corn or sweet corn vada recipe.
I have posted numerous snack recipes prepared from sweet corn. These typically fall under the cutlet or the Indo-Chinese recipes categories. However, this recipe is unique, where sweet corn kernels are used to make a south indian snack. Typically, south indian snacks are made with lentils or with a different type of flour. There are hardly any recipes made out of sweet corn kernels. Hence, the sweet corn vada recipe makes it a unique and tasty combination. Having said that, sweet corn garelu can be tricky for many. If you think that the corn vada would be crisp like other south indian vadas, then you might get disappointed. This is mainly due to the use of besan or gram flour. However, there should be no disappointment with the taste and flavour.
Furthermore, before jumping into the recipe, some tips, suggestions and variations for the sweet corn vada recipe. Firstly, use gram flour first to hold the sweet corn kernels together.. Yet it does contain rice flour for the crispy texture. You can actually adjust the crispiness by varying the quantity of rice flour. Secondly, while you are deep-frying the vada, ensure that you have a medium to low flame. This is not just about cooking it evenly, but also about avoiding corn exploding while deep frying. Lastly, serve these vada immediately. It loses crispiness as it rests. Or keep it in a preheated oven to stay crisp.
Finally, I request that you check my other detailed Snack Recipes Collection alongside this post on the corn vada recipe. It mainly includes my other traditional snack recipes collection like gulgula, suji snacks, batata vada, cabbage vada, vegetable nuggets, kat vada, paneer pav bhaji, poha vada, chilli parotta, veg pakora. Further to these, I would also like to mention my other detailed recipe collection, like,
About Sweet Corn Vada
Corn vada is an easy snack made from sweet corn and lentils. This recipe keeps steps simple for busy kitchens. You grind sweet corn with soaked chana dal, rice flour, ginger, and chillies. Then you mix onions, curry leaves, and cumin for aroma. Next, you shape small discs with a hole in the centre for even frying. Moreover, the mixture gives a crisp crust and soft bite. Street vendors sell these garelu throughout the day. Families enjoy them as a healthy treat with fibre and plant protein. Serve hot from the kadai for the best texture.
For tea time, the vada pairs well with tomato sauce, green chutney, or coconut chutney. Pair the snack with rasam rice and use it as a simple side for lunch or dinner. Use it as a morning crisp snack when you skip the elaborate urad dal vada. Fry shaped patties from a thick dough, while corn pakoda uses small batter drops. Therefore, the vada holds its form and carries more bite from whole kernels. Introduce it to breakfast plates next to idlis and dosas for variety. Pack leftovers in the lunch box and reheat in an air fryer for a short time. Restaurants label it sweet corn garelu on Andhra-style menus. Finally, adjust chilli and pepper levels to suit children.
Fun Fact:
Vendors in coastal Andhra often flavour corn vada with crushed pepper and curry leaves during the monsoon season.
Chef Pro Tips for Sweet Corn Vada
Corn vada uses sweet corn and soaked chana dal. The snack fries are crisp and have an aromatic taste.
- Coarse Grind: Pulse corn and dal to a coarse mix and keep the batter thick.
- Moisture Control: Squeeze extra water from corn and onions to prevent splatter.
- Shaping: Wet hands, press small discs, and make a centre hole for even frying.
- Deep Frying: Fry on medium heat at about 175°C until deep golden.
Video Recipe
Recipe Card for Sweet Corn Vada
Corn Vada Recipe | Sweet Corn Garelu - Street Style
Ingredients
- 1½ cup sweet corn
- ½ cup besan
- ½ cup rice flour
- ½ tsp turmeric
- 1 tsp cumin
- ½ tsp cumin powder
- 1 tsp salt
- ½ onion, finely chopped
- ½ carrot, grated
- 2 tbsp coriander, finely chopped
- few curry leaves, chopped
- 1 inch ginger, grated
- 2 chilli, finely chopped
- oil, for frying
Instructions
- Firstly, in a mixer jar, add 1½ cups of sweet corn and pulse until it forms a coarse paste.
- Transfer the corn paste to the large plate.
- Add ½ cup besan, ½ cup rice flour, ½ tsp turmeric, 1 tsp cumin, ½ tsp cumin powder and 1 tsp salt.
- Mix well, making sure all the spices are well combined.
- Further add ½ onion, ½ carrot, 2 tbsp coriander, few curry leaves, 1 inch ginger, 2 chilli. Mix well.
- Now pinch a small ball-sized mixture and flatten slightly with your palm, making sure to keep the edges thin compared to the centre.
- Drop the vada into hot oil, keeping the flame on medium.
- Do not touch the vada for 2 minutes, or else there is a chance that the vada will break.
- Stir occasionally, and fry on medium flame, until the vada turns golden and crunchy.
- Drain off and keep aside. Make sure to fry on medium flame, or else the vada will turn crispy on the outside and remain soft on the inside.
- Finally, Corn Vada Recipe tastes great when served with green chutney.
Nutrition
How to Make Corn Vada with Step-by-step Photos
- Firstly, in a mixer jar, add 1½ cups of sweet corn and pulse until it forms a coarse paste.
- Transfer the corn paste to the large plate.
- Add ½ cup besan, ½ cup rice flour, ½ tsp turmeric, 1 tsp cumin, ½ tsp cumin powder and 1 tsp salt.
- Mix well, making sure all the spices are well combined.
- Further add ½ onion, ½ carrot, 2 tbsp coriander, few curry leaves, 1 inch ginger, 2 chilli. Mix well.
- Now pinch a small ball-sized mixture and flatten slightly with your palm, making sure to keep the edges thin compared to the centre.
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Drop the vada into hot oil, keeping the flame on medium.
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Do not touch the vada for 2 minutes, or else there is a chance that the vada will break.
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Stir occasionally, and fry on medium flame, until the vada turns golden and crunchy.
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Drain off and keep aside. Make sure to fry on medium flame, or else the vada will turn crispy on the outside and remain soft on the inside.
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Finally, Corn Vada Recipe tastes great when served with green chutney.
Notes
- Firstly, make sure not to add any water while blending sweet corn, else you will end up adding more flour.
- Also, if the dough is watery, then feel free to add more besan and rice flour.
- Additionally, you can add your choice of vegetables to make it more nutritious.
- Finally, the Sweet Corn Vada Recipe tastes great when served hot and crispy.