Oooo.. It’s raining ..

Let me make some Sweet corn Vadas for my family..

Do you want 2 know how?? Common let’s make it together. This is an excellent appetizer from the Maharashtrian cuisine! 

Now a days the markets are loaded with delicious fresh sweet corn where one can make a variety of dishes with it.

In India, corn is called as butta or makka or makki, Mekke Jola. Most Indians love to eat roasting the corns on the charcoal or boiled especially during rainy and winter season. Makke ki Roti is very Indian flat bread made from corn flour and truly a delight to our palate during winter season in North India.

Fresh kernels have been much lower in calories than field corn and other cereals like wheat, rice, etc. Their calorie mainly comes from simpler carbohydrates like glucose, sucrose than complex sugars like amylose and amylopectin as in cereals. 

Corn is a good source of phenolic flavonoid antioxidant, ferulic acid. Several research studies suggest that ferulic acid plays vital role in preventing cancers, aging, and inflammation in humans.

Fresh sweet corn has a nice, sweet taste, smooth texture, appealing to eye and complements with any other vegetable if added in mixed vegetable curry, Biryani ,  soups or salads etc.

Sweet corn Vadas..

Ingradients..

Boiled Sweet corn seeds- 2 cups

Green gram dal- 1 cup

Jeera- 2 tsp

(Onion & Garlic  optional)

6-7 Green chillis

¼ “sized ginger

10-12 strands of coriander

Salt to taste

Oil for frying.

Method

Boil corn kernels n remove the seeds

 Soak green gram dal for 2 hrs.

Now grind all to a smooth paste without adding water.You can add  garlic now.

 Grate corn and add to the paste.

You may add onion pieces now.  Mix well.

Keep oil on the stove.

Make lemon sized balls from the mixture n start deep frying them 2 a golden brown.

Serve hot with Coriander / Imli ki lal chatney.

Enjoy friends…