Saturday, 21 May 2011

Corn Channa Vada

Corn Channa Vada

Vada is an integral part of a Brahmin diet and my husband particularly likes masala vada. While I love them as well, the deep frying puts me off. Right from the time things started working out in the ‘kuzhipaniyara koodu’, I decided to try different varieties of low fat vada. While there is nothing inherently unhealthy about the ingredients of vada as the channa dal is a good source of low fat protein, combining vegetables in it will never hurt, will it? This time it was the turn of the innocent sweet corn sitting in my fridge. The combination worked out well and it came out very well. You can reduce the chillies and make this a great finger food for your wee ones. Here is how I made it...

1 cup corn
1 cup channa dal
2 green chillies
Handful of coriander leaves
2 tablespoons finely chopped onion (optional)
A small piece of ginger
Salt to taste
Cooking oil

Soak the channa dal for about an hour and boil the corn for about five minutes

Grind the dal, corn, green chillies, coriander and ginger to a thick coarse paste without adding much water and also mix salt. If using onions, add it after grinding the batter

Heat the kuzhipaniyara koodu and add some oil, once heated, add spoonful of batter and cook until bottom side becomes golden brown. Flip and cook all sides

Serve with chutney or just by itself!

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