Less Oil Makai Vada (Corn Fritters) is made by grinding fresh corn kernels with coriander, ginger and chili together. It is cooked in appe pan or paniyaram pan with less oil. It can be enjoyed with hot tea or coffee and serve ketchup or chutney as a accompaniment.
The Makai wada is very popular during monsoon in Lonavala, a hill station near Pune (Maharashtra, India). It is deep fried and is enjoyed in rains with a cup of tea or coffee. It is served as a street food on the road side in Lonavala.
I love the taste of makai vada. The fresh juicy tender corn is crushed coarsely with coriander, green chili and ginger together. The sweetness of sweet corn is balanced with the heat from green chili and outcome is the delicious, zanzanit wada.
Now a days we at our home prefer eating less oily food or rather I would say my husband (Mithil) would avoid having deep fried food. But at the same time our taste buds loves to have deep fried delicacies . So then I need to cheat the taste buds by giving them tasty and delicious treat but with less oil. For this my appe pan or paniyaram pan in the kitchen comes to the rescue. Now a days I would make any kind of wada- be it dal wada, batata wada or dahi wada in the appe pan. I would say the appe pan is an asset in my kitchen. But most of us do not have appe pan. You can still cook the wada on a regular non stick pan. Heat the pan and take some batter in your hand and with the help of fingers press it to flatten in a circle. Put the flattened circle on the pan and cook with little oil till golden on both sides.
You can check recipe for less oil handvo wada cooked in appe pan and less oil potato bhajiya cooked in pan below that I had cooked with less oil:
I had served this less oil makai vada as an evening snack with a cup of hot elaichi tea to my husband after he came tired from the office. We had recently bought the garden chair and table and have placed it in the balcony of our apartment which is on top floor and has a very nice view. We enjoyed the less oil makai wada and elaichi wali tea on our new table and chair and a great evening view and a soft music running behind . It was such a divine moment. My husband enjoyed every bite of the wada as it was tasty and at same time healthy. Husband happy makes wife happy!
So friends why should we eat the extra oil when we can satisfy our mind and tastebuds by making the food delicious and healthy by using less oil. This way our mind is happy and our body is healthy.
So what are you waiting for. Give this dish a try and please do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Less Oil Makai Vada (Corn Fritters)
- mixer grinder
- 2 sweet corn kernels removed
- 1/2 cup coriander washed and roughly chopped
- 1 green chili
- 1 inch ginger
- 2 tbsp rice flour
- 2 tbsp semolina sooji
- 2 tbsp chickpea flour besan
- 1 tsp black pepper powder
- 1/4 tsp asafoetida hing
- 9 tsp oil
- salt as per taste
- Take fresh corn kernel, ginger and chili.
- Put them in the grinder, add coriander and grind them coarsely together.
- Take the coarse ground paste in a bowl. Add semolina, chickpea flour, rice flour, salt and black pepper.
- Mix them together. The batter for making wada is ready. (you can put small portion of the batter in the oil and deep fry on medium heat till golden and crisp). I had cooked them in less oil.
- Heat the appe pan or paniyaram pan. (If you do not have appe pan you can use the normal nonstick pan and pan fry the fritter by putting them flat on the pan). Add few drops of oil in each indent. It will be around 2 tsp.
- With the help of your hands, put small portion of the batter in each indent on the pan. Cook on medium heat for 4-5 minutes on till golden and crisp on one side.
- Flip on another side and cook for another 2-3 minutes till golden and crisp.
- Similary cook with the remaining batter. You can make around 40 small size wada.
- Serve the less oil makai vada (corn fritters) with ketchup, chutney, salad and hot tea or coffee.