Sweet Corn is one of the most popular vegetable. It is loved by adults and children alike because of its sweet flavor. This vegetable although being sweet and delicious, is a great source of many Vitamins and minerals.
Sabudana (tapioca pearl) is a good source of protein, rich in iron and calcium. Today I am posting Sweet Corn and Sago Vada which is prepared using both Sweet Corn and Sabudana (Sago) which can be served in breakfast or packed in kid’s lunch box or as evening tea time snack.
Let’s go thru the process of preparing delicious Sweet Corn and Sabudana Vada:
Sweet Corn 2 medium
Sabudana (Sago) 1 cup
Green chilies (chopped) 10
Ginger – garlic paste 1 tsp
Onion (chopped) 1
Coriander leaves (chopped) 1 bunch
Rice powder 2 tbsp
Salt to taste
Oil for deep frying
Procedure for preparing Sweet Corn and Sago Vada:
- Wash sabudana and soak them for 1 hour. Drain the water and keep it aside.
- Remove the corn kernels from the whole corn roll. Soak the sweet corn kernels in water for 30 minutes. Drain the water and keep it aside.
- In a bowl add sweet corn kernels, sabudana, green chilies (chopped), ginger – garlic paste, coriander leaves, onions, rice powder and salt and mix well.
- Make small balls out of the mixture and press a little between the palms and flatten like vada. If mixture is sticky, then grease you palms with a small amount of oil or water.
- Heat oil for deep frying in a kadai. When the oil is very hot, slowly reduce the flame and put 4 – 5 vadas in it, increase the flame to high to medium and fry till the top surface turns light brown, flip them and deep fry until golden brown on both sides.
- Drain prepared sweet corn and sabudana vada on kitchen towel.
- Deep fry the remaining vadas.
Crispy, delicious and Yummy! Sweet Corn and Sago Vada is ready serve with green chutney or tomato ketchup.
- Use fresh corn kernels for better taste and flavor.
- Make sure that oil is sufficiently hot otherwise vada may crack while frying.
- U can add little more rice powder to the vada mix for proper blending.
Do refer for more vada, sago and corn recipes: