Mokkajonna Aavadalu ~ Corn Dahi VadaOne Corn Cob
Corn Flour : 2 tbsp
Fresh Yogurt : 2 to 3 cups
Green Chilies : 3 or 4
Ginger : 1" piece
Mustard Seeds : 1/4 tsp
Cumin Seeds : 1/4 tsp
Urad Dal : 1/4 tsp
Curry Leaves : 2 stems
Dry Red Chillies : 2
Fresh Coriander Leaves
Sat to taste
Oil
Method :
Heat oil in a pan and add the mustard seeds, cumin seeds, urad dal and let them splutter. When the seeds stop tossing, add the curry leaves and green chillies and fry for few seconds. Switch off the flame and allow it to cool. Now add this seasoning and salt to the yogurt. Mix well and keep aside. Grind the corn kernels along with green chillies and ginger into a smooth or coarse paste. Now add the corn flour and salt to it and mix well. Heat oil in pan. Apply a little oil or water on your fingers. Take lemon size ball of this batter, flatten them a little, make a hole in the middle. Deep fry them till they turn golden brown color. Dip the vada in yogurt mixture. Keep aside for 5 minutes. Garnish with fresh coriander leaves and serve.
Other Names : Mokkajonna Perugu Vadalu, Corn Dahi Vada, Mokkajonna Avada, Corn Fritters in Tempered Curd.