by Esha D Virani
Added to 1 cookbook
This recipe has been viewed 9060 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
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