Vada or dhebra is a popular Gujarati snack recipe. In this recipe, I share 2 types of makai na vada. First is Gujarati-style makai na vada made from corn paste, makai flour and regular spices. Another is corn vada made from corn-potato-based stuffing coated with gram flour-based batter. Both are easy to make and a combination of spicy, sweet, and tangy in taste These Crispy vadas can be served as an evening snack with masala chai. do try this!
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Makai na vada | corn vada recipe | Gujarati vada recipe | makai na dhebra
Ingredients
For corn paste
- 4 cup or 600 grm corn kernels
- 7-8 spicy green chilli
- 2 inch ginger
For makai na vada
- 1 +1/4 cup corn paste
- Salt to taste
- ยฝ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ยฝ tsp garam masala
- ยผ tsp baking soda
- 1 tsp ajwain
- 2 tbsp white sesame seeds
- 2 tbsp curd
- 2 tbsp oil
- ยฝ tsp sugar - optional
- 1 tsp lemon juice
- Some coriander leaves
- ยผ cup corn kernels
- 1 +1/4 cup makai no lot - as required
- Oil for deep frying
For corn vada
- Stuffing
- 3 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- 1 tsp fennel seeds
- 1 tbsp white sesame seeds
- ยฝ tsp turmeric powder
- 1 +1/4 cup corn paste
- Salt to taste
- ยฝ cup boiled and mashed potatoes
- ยฝ tsp red chilli powder
- ยฝ tsp garam masala
- 1 tbsp lemon juice
- Some coriander leaves
Besan batter
- 1 cup gram flour - besan
- Salt to taste
- ยผ tsp turmeric powder
- Pinch of hing
- 1/8 tsp baking soda
- ยพ cup water or as required
- 1 tsp hot oil
- Oil for frying vada
Instructions
Making corn paste
- In a mixture jar, add corn kernels, green chilli and ginger pieces.
- Now without adding water grind it into coarse paste.
- Then divide paste into two equal parts.
Making makai na vada
- In a mixing bowl, add corn paste, salt, turmeric powder, red chilli powder, coriander powder, garam masala, baking soda, ajwain, sesame seeds, curd, oil, sugar, lemon juice, coriander leaves and corn kernels. Mix well.
- Then gradually add makai no lot and knead soft dough for vada.
- Now, grease your palm with oil and make round disc shape vada. You can also make vada on wet cotton cloth.
- Heat oil in a pan, add vada and deep fried on medium flame.
- Take out fried vada on wire rack or tissue paper and serve with green chutney.
Making corn vada
- For stuffing, in a pan add oil, jeera, hing, fennel seeds and white sesame seeds. Sautรฉ it.
- Then add turmeric powder and mix well.
- Now add corn paste and salt. sautรฉ paste till oil separate from its sides.
- Then add boiled and mashed potatoes, red chilli powder and garam masala. mix well.
- Now switch off gas and add lemon juice and coriander leaves. mix well.
- Stuffing is ready.
- For batter, in a bowl, add gram flour, salt, turmeric powder, hing and baking soda. Mix well.
- add water gradually to make a smooth and thin coating consistency of batter also make sure there should not be any lumps.
- Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowing consistency.
- Once whisked well, let the batter rest for a minimum time of 10 minutes.
- Then add 1 tsp hot oil into batter and mix well.
- Now Set oil on medium heat for deep frying.
- Then add masala ball with the besan batter and coat with it.
- Add coated vada balls in hot oil for deep frying, deep fry in hot oil on medium flame until they are crispy & golden brown in colour.
- Now drain off over wire rack and fry all vada into same way.
- Enjoy corn vada with chutney and fried chilli.
Notes
For corn paste
- do not add water while grinding corn kernels.
- grind coarse paste on pulse grinding.
- addition of baking soda helps to make fluffy vada.
- for the softness of vada add curd and oil to vada paste.
- add flour gradually and knead the soft dough for vada.
- flip vada between both palms.
- fry vada on medium flame till it becomes crispy from both sides.
- fennel seeds and sesame seeds gives a nice flavor to masala.
- sautรฉ corn paste in oil till water content absorbs from it.
- boiled and mashed potatoes give binding to masala.
- consistency of batter has pouring and thin coating to the backside of spoon.
- rest batter for 10 minutes so gram flour is properly soaked.
- fry corn vada on medium flame.
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