Follow these steps for perfect results
Green Chillies
finely chopped
Sunflower Oil
for deep-frying
Salt
to taste
Cumin seeds
Rice flour
if required
Ginger
grated
Instant Oats
powdered
Onion
finely chopped
Chives
finely chopped
Sweet corn
Coriander Leaves
finely chopped
Grind sweet corn, green chilies, ginger, and cumin seeds to a coarse mixture.
Transfer the mixture to a large mixing bowl.
Add chopped onion, chives, coriander leaves, and powdered oats to the bowl.
Combine well to form a thick consistency.
Check salt and spices and adjust to taste.
Add rice flour if the mixture is too thin.
For deep frying: Heat oil in a kadhai over medium heat.
Form the mixture into small patties.
Fry patties until golden brown on both sides.
Drain on paper towels.
Serve hot.
For baking: Preheat oven to 200 degrees Celsius.
Line a baking tray with parchment paper.
Shape the mixture into fritters and place on the baking sheet.
Brush the fritters with oil.
Bake for 15-18 minutes, turning halfway through.
Broil for another minute or two for a crisp topping.
Serve hot.
Expert advice for the best results
Refrigerate the vadas before frying to prevent them from absorbing too much oil.
Adjust the amount of green chilies to control the spiciness.
Ensure the oil is hot enough before frying to get a crispy exterior.
Everything you need to know before you start
15 minutes
Mixture can be prepared ahead and refrigerated.
Arrange fritters on a plate, garnish with coriander leaves.
Serve hot with chutney or sauce.
Serve with Masala Chai.
Balances the spiciness.
Provides a sweet contrast.
Discover the story behind this recipe
Popular snack in South Indian households.
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