Mom-in-law brought cornmeal from her sister when she returned from native last month. We used to prepare many recipes using cornmeal since many of us from my native harvest it in the fields and we get it plentiful. We mix it with dosa batter to make dosa or make upma most of the time. Occasionally we prepare pakoda or vada using it. We use both fine and coarse corn meal for making the recipes but the one which my MIL brought was the later. Couple of times I made dosa and today I prepared vada using it. The preparation is so simple and I thought it is a perfect recipe to share now for this monsoon.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Corn meal / Maize / Makkachola Maavu / Makki Atta – 2 cups
Rice flour – 1/4 cup
Onion – 1 no, medium size, finely chopped
Green chillies – 3 nos, finely chopped
Curry leaves – 2 strings, finely chopped
Coriander leaves – 3-5 strings, finely chopped
Cumin seeds – 1 teaspoon
Salt – to taste
Asafoetida – a big pinch
Water – as required to make a dough
Oil – for deep frying
1) Take cornmeal in a mixing bowl.
2) Add onion, green chillies, curry leaves, coriander leaves, cumin seeds, salt and asafoetida. Mix well.
3) Add rice flour. Mix well. Now, Add water slowly to the corn meal mixture and make a dough. It should not be too tight or soggy.
4) When you are able to make a ball from the dough, stop adding water. Taste and adjust the salt.
5) Heat oil in a frying pan / kadai. When it hot and not smoking, pinch a gooseberry sized dough and shape it into a vada (like small patties). Put them carefully into the oil.
6) Fry till it turns golden brown and the outer part becomes crisp. Repeat the steps till the dough is over.
7) Serve hot.
1) I used coarse yellow corn meal and hence added rice flour for easy binding and also to get crispy outer part.
2) If the dough is not binding well, you can add more rice flour or fine corn meal till you get perfect dough to make vada.
3) Cornmeal is also referred as corn flour in some places. Yellow coloured one is used in this recipe. It is different from the cornstarch (white coloured one) which we use for thickening the soups and making custard.