Credits:
myworldofrecipes.blogspot.in
Mokkajonna garelu ( corn vada ) are our favourite and one of the traditional dishes of Andhra . In corn season in all most all the houses andhrites make this dish as breakfast or snack item . In my inlaws house they will do twice or thrice a week . There r two different varities we can do with corn .
How to Make:
Take normal Indian corn cobs . Takeout its skin . It is prefered to use aged corn than young and tender. (muduru kankulu use cheyali . Lethavi use cheyakudadhu.)
peelout seeds from cobs . It is a big job . Small tip is first break the cob into 2 horizontal halves . In each half takeout seeds from one single line . so that it becomes easy to peel out the whole cob
Now grind together corn seeds , dry red chillies (accord to ur taste) , salt and cumin seeds . Dont grind it like a paste . It should be litely crushed ( baraka barakaga undali).
In the grinded paste add finely chopped onions , coriander leaves , curry leaves .Mix all nicely and prepare it as a dough.
Heat oil enough for deepfrying .
Take a cotton cloth and take a small ball of dough and gently press it on cloth so as to make a corn patti . Put a hole in center .
When oil is hot just drop that corn vada in oil . (slowly drop it). U can fry them in batches
When oil is hot just drop that corn vada in oil . (slowly drop it). U can fry them in batches
When it turns golden brown u can take out into a kitchen towel . So that it absorbs oil from vada .
Now enjoy ur delicious hot hot corn vada .
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