Like I mentioned in my previous blog post, I am a huge foodie. Here’s a dish I’ve been fond of since I was a kid. Me and my brother used to fight over these. N my mom being the smart lady she was used to say ” who ever shells more corn gets more”…n so we used to have a Corn shelling competition.
This is a great snack and we have two versions of it. One sweet and one savory. The ones in the pic with a hole at the center are the savory ones and the ones without a hole are sweet (not too sweet though). Here I plan to share the recipes one by one. So, let’s start with the savory one.
To prepare either of these u need to first shell the corn kernels from the cobs. Shell at least 10-12 corn cobs. Divide into 2 portions. One portion for the sweet n the other for savory versions respectively.
Corn Wada – Savory :
Corn Kernels shelled, green chilies – 2, Onion – 1 small chopped finely, Curry leaves – 4-5 chopped roughly, Coriander leaves – a small bunch, salt, red chilly powder, oil for deep frying.
- Take the shelled corn kernels and grind them to a smooth paste. Do not add any water while grinding.
- Add all the other ingredients and mix well. The dough is ready.
- Heat the oil in a deep pan.
- Dip ur fingers in water and take small portions(as big a lemon) and roll them into round balls.
- Now press the balls lightly to give them a flat look. Don’t make them too thin.
- Poke a finger at the center of the flattened ball to create that hole.
- Now take each of them and drop them into the pan carefully.
- Keep shifting them in the oil till both the sides are done properly.
- Always keep the flame at medium or they will turn black from the outside and remain raw inside.
- Serve them hot with a sauce or mint chutney.
Corn Wada – Sweet :
Ingredients : Corn kernels shelled, grated jaggery 1 cup.
- Grind the corn kernels to a smooth paste without adding any water.
- Now add the grated jaggery little by little and mix well.
- You can check for sweetness and add more if u wish to.
- The dough should remain soft but shudn’t turn runny.
- Heat oil in a deep pan for frying.
- Take small portions of the dough, roll them into balls and flatten them.
- Slowly slide the flattened balls into the oil.
- Keep shifting them so both the sides are done properly.
- Serve them hot. They are not too sweet.
These dishes are easy to make and are healthy too. They don’t absorb too much of oil either.
Try them and let me know if u like them. I hope u relish them as much as I do.