Preparation Time: 10 minutes
Cooking Time: 20 minutes
Corn meal / Maize / Makkachola Maavu / Makki Atta - 2 cups
Rice flour - 1/4 cup
Onion - 1 no, medium size, finely chopped
Green chillies - 3 nos, finely chopped
Curry leaves - 2 strings, finely chopped
Coriander leaves - 3-5 strings, finely chopped
Cumin seeds - 1 teaspoon
Salt - to taste
Asafoetida - a big pinch
Water - as required to make a dough
Oil - for deep frying
1) Take cornmeal in a mixing bowl.
2) Add onion, green chillies, curry leaves, coriander leaves, cumin seeds, salt and asafoetida. Mix well.
4) When you are able to make a ball from the dough, stop adding water. Taste and adjust the salt.
5) Heat oil in a frying pan / kadai. When it hot and not smoking, pinch a gooseberry sized dough and shape it into a vada (like small patties). Put them carefully into the oil.
7) Serve hot.
1) I used coarse yellow corn meal and hence added rice flour for easy binding and also to get crispy outer part.
2) If the dough is not binding well, you can add more rice flour or fine corn meal till you get perfect dough to make vada.
3) Cornmeal is also referred as corn flour in some places. Yellow coloured one is used in this recipe. It is different from the cornstarch (white coloured one) which we use for thickening the soups and making custard.