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Makkai vadi
Category : Snacks and refreshments, Corn, Maharashtra
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Chop coriander leaves finely.
- Mix in the gram flour and rice flour and keep aside.
- Add the ginger-chilli paste, sesame seeds, lemon juice, garam masala, turmeric powder, asafetida and salt to the mixture.
- Add water and make a batter of thick consistency.
- Mix well and remove the lumps.
- Grease a flat vessel. Pour the batter into the vessel.
- Steam for about 25 mins. in a pressure cooker or grease a microwaveable container and pour the batter into it.
- Cook the batter for 5-7 mins.
- Remove and insert a needle into it to check if it is done.
- Allow it to cool for a while, then cut into triangle-shaped pieces.
- Heat oil in a deep frying pan.
- Deep fry the pieces in hot oil until golden brown and crisp.
- Remove from heat and serve hot with green chutney or tomato sauce.
Ingredients:
1 cup coriander leaves
1 cup yellow corn kernels (crushed)
1 cup gram flour
1 tbsp. rice flour
1 tbsp. ginger-chilli paste
1 tsp. garam masala
1 tsp. sesame seeds (roasted)
1 tsp. lemon juice
1 tsp. turmeric powder
1/4 tsp asafeotida
1/4 tsp sodium bicarbonate (soda)
Salt to taste
Oil for frying
1 cup coriander leaves
1 cup yellow corn kernels (crushed)
1 cup gram flour
1 tbsp. rice flour
1 tbsp. ginger-chilli paste
1 tsp. garam masala
1 tsp. sesame seeds (roasted)
1 tsp. lemon juice
1 tsp. turmeric powder
1/4 tsp asafeotida
1/4 tsp sodium bicarbonate (soda)
Salt to taste
Oil for frying
RECIPES BY REHANA KHAMBATY
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