by Esha D Virani
This recipe has been viewed 7300 times
A different experiment with makai to enjoy as snacks with tea in rainy days.
- Blend the corn kernels coarsely.
- Add the salt,chilli powder, turmeric powder, sesame seeds, ginger-green chilli paste, soda, sugar and little oil and mix well to a thick batter using buttermilk.
- Keep aside for 4 hours.
- Place a wet cloth on a rolling board and pat the wada on the cloth.
- Heat the oil in a kadhai and deep fry the vadas till they turn golden brown and crisp from all the sides.
- Serve hot with chutney.
This recipe was contributed by Esha D Virani on 07 Sep 2012
Know more about this member, Click Here
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.