Sweet Corn Sooji Vadai Recipe

For the final day of sneaking in veggies for kids, I am here with another vada recipe. This time I have used my daughter’s favourite sweet corn as the base for the dough. And the vegetable I chose to sneak in is the snake gourd / pudalangai. My daughter likes snake gourd when I make it as poriyal with lots of grated coconut. But otherwise she won’t touch it. As sweet corn is her favourite, I decided to mix both together to make these delicious vadas.

Slicing veggies to cubes won’t work because they would surely find it out. So it is better to grate or grind them and add. When adding vegetables with so much water content, either remove the water before adding or add another ingredient to soak up that water. I used sooji for absorbing the excess liquid in the dough. And it also gives the crispy outer skin keeping the crumb soft and moist. Like the beets vada and aval vada I posted earlier, I used my paniyaram pan to fry these vadas. That will make it bit healthier because of the lesser oil used. But if you don’t mind deep frying, then go for it. It will be yum. I will meet you next month with some interesting themes as well as some delicious baked recipes.

Makes 12 Vadais

Ingredients:

Sweet Corn Kernels – 1/2 cup

Chiroti Rava – 1/2 cup

Snake Gourd / Pudalangai – 1 small

Salt and pepper powder to taste

Coconut Oil For Frying

Procedure:

Peel and remove the seeds from the snake gourd.

Slice it into cubes and take it in a mixer jar along with sweet corn kernels.

Grind it to a smooth paste.

Now add salt, pepper and rava and mix to form a slightly thin dough.

Cover and set aside for 15 minutes.

Heat a paniyaram pan and add oil in the moulds.

Drop the prepared dough into the moulds.

Cook on medium flame until both sides are golden and crisp.

Serve them hot with a dip of your choice.

Sweet Corn Sooji Vadai Recipe

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Course Appetizer

Cuisine Indian

Servings 12 Vadai

Ingredients

  

• Sweet Corn Kernels - 1/2 cup
• Chiroti Rava - 1/2 cup
• Snake Gourd / Pudalangai - 1 small
• Salt and pepper powder to taste
• Coconut Oil For Frying

Instructions

 

• Peel and remove the seeds from the snake gourd.
• Slice it into cubes and take it in a mixer jar along with sweet corn kernels.
• Grind it to a smooth paste.
• Now add salt, pepper and rava and mix to form a slightly thin dough.
• Cover and set aside for 15 minutes.
• Heat a paniyaram pan and add oil in the moulds.
• Drop the prepared dough into the moulds.
• Cook on medium flame until both sides are golden and crisp.
• Serve them hot with a dip of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94

Sending this to Srivalli’s Kid’s Delight event, guest hosted by Srividhya, themed on “Veggies Sneaked in”