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Sweet Corn Oats Masala Vada

Sweet Corn Oats Masala Vada is a deep fried appetizer or snack prepared with sweet corn, oats, herbs and some spices to tantalize your taste buds.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: appetiser
Cuisine: Indian
Author: Padma

Ingredients

  • To Grind:
  • 2 cups Corn Kernels Fresh, frozen or canned
  • 2 green chillies
  • 1 inch Ginger
  • 1 Teaspoon Cumin seeds
  • To Chop:
  • 1 Large Onion finely chopped
  • 1 cup Coriander finely chopped
  • ½ cup Chives finely chopped
  • Other Ingredients:
  • ¾ to 1 cup Oats powdered in a blender
  • Required Salt
  • 1 Tablespoon rice flour or chickpea flour Optional, only if required
  • Required Oil for deep-frying

Instructions

  • Grind all the ingredients under the section “To grind” in an electric blender and transfer to a bowl.
  • To this add all the ingredients under the section “To chop”, powdered oats little by little to get the required consistency and required salt. Also be certain to reduce the salt as corn doesn’t need too much of salt. Mix well and adjust consistency with oats powder. The consistence should be thick, otherwise the vadas absorb a lot of oil while deep-frying.
  • In case you feel the mixture is not tight enough, you can add a tablespoon of rice flour or Chickpea flour (besan). This is an optional step.
  • Deep fry method:
  • Form lemon sized balls with the mixture. Flatten it on your palm to make a patty shape. Prepare patties with the rest of the mixture.
  • If you are not in a hurry, keep it in the refrigerator for 15 minutes so that they dry a bit before frying. But you can also prepare the patties directly and fry them in oil.
  • Heat oil for in a deep pan over high heat. Once the oil is hot enough, reduce the heat and slowly slide the patties into the oil and fry them on both sides to a golden brown color.
  • Baking method:
  • Preheat oven at 200 degrees celsius.
  • Spread a baking sheet on a baking tray.
  • The mixture is going to be sticky to work with, so lightly grease your hands with oil and take spoonful of the mixture and gently press on your palm to form a patty.
  • Lay them on the baking sheet, placing them in rows about an inch apart.
  • Brush a little oil over the spread dough.
  • Slide the baking tray into the oven and bake at 200 degrees celsius for 15 to 18 minutes turning sides half way through. Let it brown evenly on both the sides.
  • For a crisp topping, now turn the oven mode to broil and let cook for another minute or two for crispier vadas.
  • Serve hot vadas with tomato sauce or any chutney of your choice.

Notes

1. Adjust spice levels with chillies. Skip chillies to make them kid friendly.
2. Ensure to grind the mixture to a coarse paste and not too smooth.
3. The consistency should be thick, otherwise the vadas absorb a lot of oil while deep-frying.
4. In case you feel the consistency of the mixture is not tight enough, you can add a tablespoon of rice flour or Chickpea or gram flour (besan), which is given as an optional ingredient.
5. You can substitute fennel seeds for cumin seeds, which gives a different flavour to the vadas.
6. You can also include Mint leaves, which adds a great flavour to the vadas.