Thursday, April 7, 2016

Ugadi Recipes 2016 | Ugadi Menu

Ugadi festival is on the 8th of April,which is tommorow. Ugadi is a major festival in Andhra and Karnataka as it is considered as the start of a new year.On Ugadi day, we prepare 'Ugadi Pacchadi' which is a mix of all the basic tastes 'shadruchulu'. It is a mix of tamarind juice, salt, chopped raw mango, jaggery and neem flowers and is adjusted according to our taste buds.
We usually prepare either 'Holige (Obattu)' or 'Boorelu (Poornalu)' or 'Bele Kadubu' for Ugadi as the main sweet along with some kheer/payasam and other festival delicacies.At our place,the usual Ugadi menu comprises of Maavinkayi Chitranna ( Raw mango rice) ,stir fry, vada, sundal, Holige Saaru, Holige, Payasam and Rice.
I am trying to give various options for Ugadi menu in every category to make your planning easy.So please go through it and celebrate the festival with more fun and food.
ugadi menu

Check here to find out how to make Ugadi  Pacchadi for Ugadi.

Traditional Sweet Varieties:
  1. Chakkara Rekulu | Crispy Sugar Poli
  2. Hoornada Holige/Obbattu
  3. Halu Holige | Paal Poori | Paala Obabttu 
  4. Boorelu | Sukkinunde | Suzhiyan
  5. Groundnut Holige | Shenga Holige
  6. Karida Kadubu | Kari Kudumulu | Fried Sweet Dal Dumplings
  7. Karida Kayi Kadubu | Fried Modak with Coconut stuffing
  8. Garugu Hollige/ Hollige with rice flour-coconut filling
  9. Pooran (Puran) Poli | Bobbatlu
  10. Sajjappa | Sojja Appalu | Halwa Poori
  11. Til Poli | Sesame Holige | Nuvvula Bobbatlu
 Sundal & Stir fry varieties:
  1. Chana Dal Sundal
  2. Lobia Sundal/Alasandula Guggillu
  3. Kabuli Chana Sundal
  4. Kala Chana Sundal/Black Chickpeas Sundal
  5. Peanut sundal
  6. Sweet corn Sundal 
  7. Mixed Bean Sundal 
  8. Kosambari | Moong dal Salad 
  9. Beans Stir fry
  10. Beans-carrot Palya
  11. Raw Banana Stir fry
Vada/Snack varieties:
  1. Alasandula(Lobia) Vada/Fritters
  2. Aratikaya(Raw Banana)  Bajji
  3. Punugulu/Dosa Batter Fritters
  4. Masala Vada/Chana dal Vada
  5. Medu Vada
  6. Mixed Dal Ambode(Vada)
  7. Mosaru Ambode/Dahi Dal Vada
  8. Dahi Vada/Perugu Vada/Mosaru Vade
  9. Saggubiyyam Bonda/Sago Bonda
  1. Korra biyyam Payasam | Foxtail Millet Kheer
  2. Mango Sheera | Mango Sooji Halwa 
  3. Moong Dal Kheer / Pesara Pappu Payasam
  4. Moong Dal Kheer - version 2 with sugar 
  5. Paal Payasam | Rice Kheer with Chana dal - using pressure cooker method
  6. Paal Payasam / Rice Milk Pudding
  7. Rava Payasam | Sooji Kheer 
  8. Rasayana | Balehannu Rasayana
  9. Sabudana(Sago) Kheer | Saggubiyyam Payasam
  10. Semiya Kesari 
  11. Semiya Kheer | Vermicelli Payasam
Rice Varieties:
  1. Aava Pettina Pulihora | Tamarind Rice with Mustard flavor
  2. Chintapandu Pulihora- Andhra Style
  3. Coconut Rice
  4. Dabbakaya Pulihora/Indian Grapefruit Rice
  5. Lemon Rice/Chitrannam
  6. Mamidikaya Pulihora/Maavinkay Chitranna
  7. Methi Peas Bath | Menthya Batani Anna
  8. Pulihora/Puliyogre
  9. Raw Mango Rice/Mamidikayi Gojju Annam
  10. Vangi Bath
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Wednesday, March 2, 2016

Multigrain Upma | Multigrain Sprouts Upma Recipe | Multigrain Recipes

multigrain sprouts upma
I use various millet grains extensively in the form of flours to prepare various kinds of bhakris like Jowar, Bajra, Nachni and also I prefer to use multigrain atta for regular cooking.But my mom uses the whole grains in her cooking these days because of the health benefits of the usage of these grains in our regular diet. My mom tried this Multigrain Sprouts Upma recipe from a cookery show and she liked it instantly and hence,she had included in her breakfast menu and prepares quite often.She had been telling me to try this recipe for a very long time but some how I did not try it and instead asked her to prepare for me when I visit her.
multigrain sprouts upma
So this time when I visited her, even before I reminded her she got the sprouts ready to prepare this upma for me. I was actually bowled over with the taste of this upma as I did not expect it that it turns out so tasty. The bite of the whole multigrains and the sweetness from the mushy peas,whole moong and vegetables,the whole mixture is balanced with spicyness and sourness..I must say it was really a delicious upma over all. My mom actually calls it as Multigrain Khichdi but I am calling it as Upma as the texture is more like upma than the khichdi.I recommend to follow the usage of grains as mentioned for a delicious upma.The addition of green peas and moong is a must in the recipe.
multigrain sprouts upma
The only time consuming part is to get the grains sprouted, it usually takes 2 days for the grains to sprout up, but the rest of the preparation process is very simple.I have posted a Wheat-Jowar sprouts Salad recipe long back which again was my mom's recipe and I recommend you to try it if you are looking for healthy salad recipes.She had also prepared one more recipe with the multigrain which I would post sometime soon.
multigrain upma

Meanwhile check out few healthy sprouts recipes in my blog here:
Also Check out Multigrain Crackers recipe.

multigrain upma

Multigrain Sprouts Upma Recipe:

Serves 2-3
Prep time:10 mins | Cooking time: 30 mins | Total time: 40 mins+ 2 days for sprouting
Cuisine: South Indian | Category: Breakfast/Dinner

Ingredients
1/3 cup whole Wheat grains
1/3 cup Sorghum(Jowar) grains
1/3 cup Pearl Millet(Bajra) grains
1/3 cup whole Moong
1/4 cup Green peas,dried
1 large Onion, sliced
12-15 Garlic cloves
1 large Carrot, diced into small cubes
12-15 French beans, cut into small pieces
1 Potato, diced into small cubes(optional)
4-5 Green chillies, slit
1 Red chilli, broken
1/2 tsp Turmeric powder
a sprig of Curry leaves
2 tbsp Coriander leaves,chopped
juice of 1 lemon
1 tbsp Chana dal
2 tsp Urad dal
1/2 tsp Mustard seeds
2 tbsp Oil
Salt to taste

Method:
to prepare sprouts:
  • Soak the grains - (wheat,jowar and bajra) together for 8-10 hrs,drain the water,cover and keep in a dark place for a day or two until the sprouts are formed. Keep an eye after one day and refrigerate it when you get desired length of the sprouts.
  • Soak the pulses - whole moong and green peas separately for 8-10 hrs,drain the water,cover and keep them in a dark place for a day or two until the sprouts are formed. Keep an eye after one day and refrigerate it when you get desired length of the sprouts.
to prepare Upma:
  • Heat oil in a pressure cooker and crackle mustard seeds.Add urad dal ,chana dal and red chilliesvand fry until they turn slight red in color.
  • Add sliced onions,garlic cloves ,green chillies and curry leaves and fry until the onions turn translucent.
  • Now add the chopped vegetables- carrots,beans and potato and green peas fry for 2 mins.
  • Add all the sprouts - wheat,jowar, bajra,whole moong and fry for 4-5 mins.
  • Add enough salt, turmeric powder and 2 cups water and pressure cook for 6-7 whistles and simmer it for 7-8 mins and switch off the flame.
  • Once the pressure drops add chopped coriander leaves and lemon juice and mix well.
Serve it hot.

Notes:
  1. I recommend to follow the usage of grains as mentioned for a delicious upma.The addition of green peas and moong is a must in the recipe.
  2. The amount of water mentioned in the recipe is enough to boil the sprouts.If you add more water it will turn to a khichdi.
  3. Once the sprouts with required length are formed, refrigerate them and do wash them before usage.
multigrain upma

Monday, February 15, 2016

Togarikalu Saaru | Fresh Pigeon Peas Rasam

togarikalu saaru
We get various varieties of beans like fresh peas, hyacinth beans(avarekalu),lilva toovar(pigeon peas), fresh chickpeas etc in the market during winters.Our family is a big fan of Avarekalu and during the season my mom buys them in kilos every week and prepare various dishes with it.But the process of shell the beans and peeling the skin is time consuming and is labor intensive process, I really don't have that much patience to shell them like my mom does. But thankfully finding the shelled beans is not that difficult these days, it is easily available even in mumbai. I get all these shelled beans varieties like avarekalu,togarikalu in the local markets here easily.
togarikalu saaru
We prepare Avarekalu Saaru using the fresh tender avarekalu beans which pairs up nicely with Ragi mudde or plain steamed rice.I followed the same process and prepared this Togarikalu saaru and it tasted equally delicious. You can use togarikalu to prepare pulao or kurma or if they are tender you can boil them with salt and eat them fresh.
fresh pigeon peas rasam

fresh pigeon peas rasam

Togarikaalu Saaru |  Fresh Pigeon Peas Rasam:
Serves 3-4
Prep time:10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine:South Indian | Category: Rasam-Sidedish

Ingredients:
1 cup Togarikalu(fresh Pigeon Peas/lilva toovar)
1/3 cup grated fresh Coconut
1 1/2 tsp Tamarind extract
2 tsp grated Jaggery
3 tbsp of chopped Coriander leaves
Salt to taste

to roast and grind:
1 tsp Coriander seeds
1/2 tsp Cumin seeds
5-6 Pepper Corns
3-4 Red chillies

for tempering:
2 tsp Oil/Ghee
1/2 tsp Mustard seeds
1 Red chilli
a sprig of Curry leaves

Method:
  • Wash the pigeon peas and add 1 cup of water and pressure cook it for 3-4 whistles.
  • Dry roast coriander seeds, cumin seeds, peppercorns and red chilies and let them cool and grind to a coarse powder.
  • Add 1 ladle of cooked fresh pigeon peas, grated fresh coconut, coriander leaves, tamarind extract, salt and jaggery to the ground mixture and grind it to a fine paste by adding water.

  • Add the ground mixture to the cooked pigeon peas(with water) and bring it to a boil again, reduce the flame and cook for 8-10 mins until the mixture is cooked nicely.Check the taste and adjust the seasoning as required.
  • In a small tadka pan heat ghee/oil and crackle mustard seeds and add red chillies and curry leaves and fry them and add this tempering to the boiling rasam and cook for a couple of minutes.
Serve the rasam with plain steamed rice and papad or Ragi mudde.
togarikalu saaru
Notes:
  1. You can follow the same process for Avarekalu Saaru by replacing pigeon peas with tender hyacinth beans.
fresh pigeon peas rasam

Monday, February 8, 2016

Multigrain Dosa Recipe | Multigrain Sprouts Dosa | Multigrain Recipes

multigrain sprouts dosa
Millets have become a trend and the usage of millets in our daily cooking has been increased in the recent years.Now one can easily get ready made snacks, instant millet dosa flour, idli flour, dosa atta made out of millet flours in the shops.Even I use millets extensively in cooking and we usually consume more of millet bhakris instead of rotis for our dinner.I use millet flours rather than the whole millets, but my mom uses whole millets and includes them in her regular diet in various forms like salads, breakfast dishes like upma, dosa,idli and also in porridges. Check out another multigrain recipe - Multigrain Crackers in my blog.
multigrain dosa
Needless to say that this again is my mom's recipe where she used sprouted whole grains which adds more nutrition to the dosa.I am sure many of my readers know about my love for dosa, I have posted various varieties of dosa in my blog. If we prepare something which is our favorite as well as healthy then that dish is definitely a winner and this dosa recipe is definitely a winner for me.One can prepare this dosa using single millet like jowar, ragi or bajra but the usage of various millets in one recipe is good for me.This needs prior preparation as the grains need to be sprouted but the rest of the process- grinding,fermenting and preparing dosa is same as any other dosa.
multigrain sprouts dosa
Check out various healthy Dosa recipes in my blog:
For a complete range of Dosas, CLICK HERE.
multigrain dosa

Multigrain Dosa Recipe:
makes 15-16 dosas
Prep time: 30-40 mins | Cooking time: 5 mins/dosa |  Total time: 45 mins + soaking/sprouting time
Cuisine: South Indian | Category: Breakfast

Ingredients:
1 cup Sorghum(Jowar) grains
1 cup Pearl Millet(Bajra) grains
1 cup Finger Millet(Ragi/Nachni) grains
1 cup Whole white Urad
1 tsp Fenugreek(Methi) seeds
Salt to taste

Water,to grind
Oil, to roast dosas

Method:

to prepare Dosa batter:
  • Soak the grains - (ragi,jowar and bajra) together for 8-10 hrs,drain the water,cover and keep in a dark place for a day or two until the sprouts are formed. Keep an eye after one day and let it sprout until you get desired length of the sprouts.
  • Soak whole white urad and fenugreek seeds for 4-5 hrs.
  • Wash the grain and dals properly and grind everything together to a smooth paste using enough water in the wet grinder for better results.The batter should neither be very thick like idli batter nor very thin.
  • Add enough salt to the ground batter just before removing the batter from grinder.Remove the batter into a larger container which gives enough room for the batter to rise.
  • Ferment the batter for 12-15 hrs at room temperature or keep it in oven in winters with light on for speeding up the process of fermentation.The fermented batter would be frothy and almost double in volume.
for making Dosa:
  • I am sure everyone knows how to make simple plain dosa,still I explain the process of making it for people who are not familiar with it.
  • If the dosa batter is taken out from refrigerator,take out the portion how much you need and let it come to the room temperature.
  • Mix the fermented dosa batter well.Check the consistency of dosa batter,it should be of pourable consistency,if needed add little water and mix well.
  • Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion towards the outer edge to form a uniform round shaped dosa.Do not make this dosa either very thin nor very thick,if it is very thin your dosa will get hard once it is cold and if it is very thick it would become very chewy.
  • Pour 1 tbsp oil approx over it and cover it with a lid.
  • Let it roast on medium-high flame for 1-2 mins,remove the lid and increase the flame and roast for another 1 minute.Turn the dosa to the other side and fry for a minute and serve directly.
  • Reduce the flame for one minute and then start preparing the next dosa.Do not pour the batter on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.
Serve dosa with chutney of your choice like Coconut chutney / Peanut Chutney / Tomato-Onion Chutney and Sambar.

Notes:
  1. Do not close the box with air tight lid while fermenting.Cover with a loose plate and once the dosa batter is fermented cover the box with air tight lid which helps in keeping the batter fresh for long.
  2. Always scoop out the required amount of batter from the box and keep the remaining batter refrigerated,do not mix the batter vigorously while removing it from the box.
  3. You can use soaked grains instead of sprouted grains but the sprouted grains makes these dosas more healthy.
  4. Smear the pan with a half sliced onion every time you make dosa which gives a nice flavor to dosa.
multigrain dosa

Monday, February 1, 2016

Sajja Rottelu | Sadda Rotti | Bajra Roti | Indian Travel Food Recipes

sajja rottelu
My Lil' one has started going to play school - a very crazy time for me, given the stress during the settling period for him. So, I haven't been getting much time to update my blog - think it might take me a few more weeks to get back to active blogging. Today, I am posting a recipe from my drafts.
There are several recipes of my mom that I usually boast about and this "Sajja Rotti" is one among them. These Sajja Rotis are not the usual Bajra Bakris(Sajja Roti) which are soft and served with a curry/gravy. The recipe that I am posting today is different -these rotis are slightly hard(yet soft to bite) and can be stored for a couple of weeks. It is usually paired with a different style Onion Chutney or Jaggery and ghee. My mom adds roasted groundnut powder to these Sajja rottis which adds a nice taste while the addition of sesame seeds adds a nice flavor and bite to the rotis, hence I strongly recommend to use it as it makes this roti distinct from the typical sajja rotti one prepares.These rotis are an ideal food during travelling, as you can store it for long and note that even that onion chutney does not get spoilt for 2 days (onion chutney can be stored upto a week when refrigerated).
My mom prepares these Sajja Rottelu for breakfast and she usually prepares in large quantities to be stored for consumption later. These sajja rottis are slightly soft when consumed hot but turns slightly hard like Crackers(yet soft to bite) when cooled down but it tastes nice both the ways, in my view. I would strongly recommend to serve it with that different style Onion Chutney which I mentioned earlier. My mom also prepares a sweeter version this Rotti and I plan to post that version sometime soon. The preparation process is a bit tricky for a newbie but one can easily attempt if they follow the instructions carefully.
sajja rottelu
Check out few of our favorite breakfast combos here:
sajja rotti

Sajja Rottelu | Sadda Rotti | Bajra Roti Recipe:
Yields: 10-12 Rotis
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Indian | Category: Breakfast/Indian Flat Bread

Ingredients:
2 cups Bajra flour
1/2 cup roasted Groundnut powder
2 tbsp Sesame seeds
Salt to taste

Hot water, to mix(1/2 cup approx)

Method:
  • In a large bowl mix bajra flour and roasted groundnut powder with sesame seeds and salt and keep it aside.
  • Boil approx 3/4 cup of water until it is hot(no need to make it bubble).
  • Add water little by little to the mixed bajra flour and mix.You need to add very little water just enough to bind the flour to a dough.The dough should be very TIGHT, hence do not add more water,just about 1/2 cup should be fine.
  • Divide the mixture into 10-12 uniform sized balls and keep it covered.
  • Clean,wash and wipe a polythene cover and cut into 5" dia rounds and grease the sheets on one side and place them on the sides of the press facing the oiled edges towards the center.
  • Place the kneaded round dough in between the greased plastic sheets(stuck to the presser) and press it in the poori presser and press it to get approx 5" diameter round roti.Do not make it very thin, it should be of same thickness as chapati.
  • Heat the tawa and carefully transfer the pressed bajra roti on a hot tawa and roast it over low-medium flame for 2 mins on one side and carefully turn it on to the other side and roast it for another couple of minutes.Do not try to flip it immediately as the roti will break, hence roast it completely on one side.You will see brown spots over it and the corners.These rotis should be made on low flame and usually takes long to get roasted than the usual rotis as we will roast them until they become slightly hard.
  • Transfer to a plate.
  • Repeat the process and prepare all the rotis in the same manner.You can grease the plastic sheets in between so that the dough will not stick to it.
Serve these rotis hot/room temperature with this special Onion Chutney, this combo tastes amazing. It can be even served with Jaggery and ghee.
bajra roti
Notes:
  • It is very important to keep the dough tight otherwise the roti will break when roasting.
  • These rotis will be slightly soft to bite when served hot but slowly turns hard once they are cooled and makes it ideal to store for long duration and hence can be used for journeys.
  • Once the rotis are cooled down you can store it in air tight container and use it when required.It can be stored upto 2 weeks.
  • This is not the usual soft bajra bhakri(roti) which is paired with gravy/curries, this Sajja rotti is thick and hard and is paired with a special Onion Chutney or Jaggery and ghee.
sadda rottelu

Monday, January 18, 2016

Andhra Gongura Pacchadi | Gongura Pacchadi with Red Chillies | Gongura Chutney Recipe

gongura pacchadi
Gongura is one of my favorite greens and can be used to prepare various recipes like Gongura Pappu, Gongura Pulihora, Talimpu Gongura, Gongura Pulusu Kura, Gongura Pacchadi, Gongura Pickle, etc. We prepare gongura pacchadi in several ways. Gongura pacchadi can be prepared in a pickle style - Gongura Pickle which can be stored upto an year or it can be prepared like the usual other pacchadis which can be mixed with rice.
Gongura Pacchadi can be prepared using red chillies or green chillies and will post the green chilli version sometime soon.Today I am posting a version of Gongura Pacchadi using red chillies, I will post the other version with green chillies some time soon.This pacchadi is to be mixed with hot steamed rice, lots of ghee and chopped raw onions, the taste is simply superb.This pacchadi can be stored upto 10 days in refrigerator.
gongura pacchadi with red chillies
Check out other pacchadi recipes in my blog here:

Gongura Pacchadi Recipe using Red Chillies:
serves 4-5
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins + drying time
Cuisine: Andhra | Category: Pacchadi/Thogayal

Ingredients:
1 bunch Red Sorrel leaves/Gongura
4-5 Red chillies
1 tsp Fenugreek seeds
1 1/2 tsp Mustard seeds
1/4 tsp Asafoetida
6-8 Garlic cloves,crushed
Salt to taste
1 tbsp Oil

to temper:
2 tbsp Oil
1/2 tsp Mustard seeds
4-5 Garlic cloves
5-6 Curry leaves
1 Red chili,optional

1 Onion, roughly chopped to serve
Method:
  • Separate the leaves from the stems and wash the leaves nicely and let the leaves sit in a colander until the water drains off completely.Spread on the kitchen towel and leave it for a day in shade so that the leaves dry a bit.

  • Dry roast mustard seeds, fenugreek seeds and red chillies separately.Add asafoetida(I used the rock variety) at the end to the hot pan and remove them and let them cool.
  • In the same pan add a tbsp of oil and add garlic pods and the dried gongura leaves and fry until the leaves becomes soft.
  • Grind the roasted methi-mustard-red chillies and asafoetida mixture to a fine powder and then add the gongura leaves mixture and grind in whipper mode to a coarse paste.Remove the chutney to a bowl.
  • Heat 2 tbsp of oil in a pan for tempering and crackle mustard seeds.Add garlic cloves, red chili and curry leaves and fry until the garlic cloves turn slightly golden brown and add the tempering to the chutney.
  • You can mix finely chopped raw onions in the chutney or you can serve separately.
Mix the Chutney with piping hot steamed rice, ghee and raw onions.

Notes:
  1. I used a rock variety asafoetida which gives a nice flavor to the chutney.If you do not have use regular asafoetida.
  2. This pacchadi can be stored upto ten days in refrigerator if onion is not mixed in the chutney.
  3. If we dry the leaves in shade we can store the chutney for long.Also the leaves does not need to be dried completely,it just needs to be dried a bit until the leaves wilt and looses its moisture.
gongura pacchadi with red chillies

Tuesday, January 12, 2016

Corn Vada | Mokkajonna Vadalu | Mokkajonna Garelu

mokkajonna vadalu
Corn vada (Mokkajonna Vadalu) is a popular snack item in Andhra pradesh, it is even served as a breakfast at few households.I have heard about these vadas from my MIL and she also shared me the recipe once to try.But I somehow kept forgetting to try it and when I got a couple of fresh corns during my shopping last time I wanted to try it and the vadas turned out delicious.One should use aged corns instead or tender and young corns as the tender corns turn to a paste when ground and hence it cannot add texture to the vada.
mokkajonna vadalu

mokkajonna garelu
A slight hint of sweetness from the corn with the freshness from the herbs and crunchy onion bits made the vadas taste delicious.The preparation process of these vadas is very much similar as the masala vadas but is made with major portion of corn.I have used chana dal as a binding agent but one can use even the besan flour and rice flour for the binding.I have prepared it like masala vada but one can even make these vadas with the hole like how we do for medu vada.These vadas are very tasty,try these vadas for the coming Sankranti festival.
corn vada

mokkajonna garelu
Check out few vada recipes in my blog:
mokkajonna garelu

corn vada

Corn Vada | Mokkajonna Vadalu Recipe:
Yields:12-15 Vadas | Author: Prathibha Garre
Prep time:10 mins | Cooking time:20 mins | Total time:30 mins
Cuisine:Andhra | Category:Snacks

Ingredients:
1 big Corn or 2 cups Corn Kernels
1/3 cup Chana dal 
1 Onion,finely chopped
3-4 Green Chillies
3/4" Ginger,chopped
2-3 tbsp Coriander leaves.chopped
2 tbsp Mint leaves, chopped
a sprig of Curry leaves,roughly torn
Salt to taste

Method:
  • Soak Chana dal for an hour and keep it ready.
  • Cut the corn from the edges using a sharp knife as shown in the picture or you can even remove the corn kernels carefeully but it is time consuming.Reserve 1/4 cup cut corn or kernels.
  • Grind soaked chana dal, green chillies,salt and ginger once until it is mixed.Do not grind for long.
  • Now add cut corn(reserve 1/4 cup corn for later use) and grind to a very coarse paste.
  • Keep it in the refrigerator for half an hour.
  • Heat oil in a deep kadai over medium flame.
  • Add finely chopped onions, coriander leaves, mint leaves, curry leaves, reserved corn kernels and mix well.
  • Grease a milk cover(or zip lock cover) and keep it ready.Also keep a bowl of water handy to dip in your fingers in between.
  • Dip your fingers in water and take a small lemon sized ball of the mixture and pat it on the greased cover and slowly remove the patty(vada) from the paper and drop into the oil carefully.Repeat the process and fry 3-4 vadas at a time.You can even put a hole in the vada like how we do for medu wada.
  • Deep fry those vadas over medium flame until they turn golden brown and drain them on the kitchen napkin.
Serve them hot with Nimmakaya Karam or Allam Avakay.
mokkajonna vada
Notes:
  1. You can add besan flour and rice flour instead of chana dal in the recipe.In that case add the flours to the corn mixture along with onions, just before frying.
  2. Add onions just before frying as it will leave water and make the batter thin.If the batter becomes thin add a tbsp of rice flour to the batter and mix well.
  3. You can add 1 tsp cumin seeds or saunf while grinding the vadas for extra flavor.
  4. You can avoid adding onions during festivals,still it tastes good.
  5. Do not use very tender corn for making vadas , slightly matured corns are better for vadas.The tender corns turns to a paste and does not add texture to the vada, hence it is not prefered.
  6. If you do not find them you can use frozen corn/sweet corn for making them.Increase the quantity of green chillies if you are using sweet corn.
mokkajonna vadalu

 
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