Corn Vada | Mokkajonna Vadalu | Mokkajonna Garelu

Vow Vow Vow !!!! these were the words which I uttered after tasting these addictive yummylicious corn vada aka Mokkajonna garelu in telugu




ANDHRA RECIPE again today. Corn vada (Mokkajonna Vadalu) is a popular snack item in Andhra pradesh, it is even served as a breakfast at few households

tasted them during my hyderabad stay and got the recipe from my andhraite friend. just try this recipe,mark my words you will thank me for introducing you to such a tasty cuisine

Use aged corns instead of tender and young corns as the tender corns turn to a paste when ground and will not add texture to the vada.



I have used chana dal as a binding agent but one can use even the besan flour and rice flour for the binding.

I have prepared it on the lines of masala vada but is made with major portion of corn.
you can even make these vadas with the hole like how we do for medu vada

Final verdict -  sweetness from the corn , freshness from the mint coriander ,spice from green chillies, crunchy onion bits made the vadas taste delicious.




Ingredients:

1 big Corn or 2 cups Corn Kernels
1/3 cup Chana dal
1 Onion,finely chopped
3-4 Green Chillies
1 inch Ginger,chopped
1 tsp cumin seeds
2-3 tbsp Coriander leaves.chopped
2 tbsp Mint leaves, chopped
a sprig of Curry leaves,roughly torn
Salt to taste



Method
1.Soak Chana dal for an hour and keep it ready.remove the corn kernels from corn cob.Reserve 1/4 cup kernels aside.

2.Grind soaked chana dal, green chillies,salt and ginger once until it is mixed.do not make fine paste.now add kernels of corn(reserve 1/4 cup corn for later use) and grind to a very coarse paste.Keep it in the refrigerator for half an hour.

3.Add finely chopped onions, coriander leaves, mint leaves, curry leaves, reserved corn kernels and mix well.•Heat oil in a deep kadai over medium flame.



4.Grease a plastic sheet or zip lock cover . keep a bowl of water handy to dip in your fingers in between.

5 .wet your fingers by Dipping in water and take a small lemon sized ball of the mixture and pat it on the greased cover and slowly remove the patty(vada) from the paper and drop into the oil carefully.Repeat the process and fry 3-4 vadas at a time.



6 Deep fry those vadas over medium flame until they turn golden brown and drain them on the kitchen tissue paper.

7 Serve them hot with tomato sauce or ginger chutney or mint chutney.





Tips
You can even put a hole in the vada like how we do for medu wada.
can add besan flour and rice flour instead of chana dal in the recipe.In that case add the flours to the corn mixture along with onions, just before frying.
Add onions just before frying as it will leave water and make the batter thin.If the batter becomes thin add a tbsp of rice flour to the batter and mix well
can add 1 tsp saunf while grinding the vadas for extra flavor
in absence of fresh corn cob (makyacha kanis) then use frozen corn/sweet corn for making them.Increase the quantity of green chillies if you are using sweet corn.