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Makkajonna Garelu recipe or Corn Vada Recipe from Telangana Cuisine | Learn how to make Makka/Makkajonna Garelu or Corn Vada Telangana style
Corn Vada, deep fried snack from Telangana Cuisine, are corn fritters mixed with Chana Dal,rice flour, herbs and spices. In local language these are known as Makka Vadaor Makkajonna Garelu.
It tastes best when fresh but you can make it a few hrs(1-2 hrs) ahead of your get togethers or party, and keep in preheated oven till the time of serving. A great party starter that is served with chutneys and tastes great even with ketchup.
Corn Vadas are quite popular in many parts of India, but these are one of the staple snacks in Telangana region.
The State of Telangana
Telangana is a one of the newly formed states in India. It was formed in 2019. The cuisine of Telangana is influenced by neighboring sates of Maharashtra,Andhra Pradesh, Chattisgarh, Karnataka. Millet are the main grains used in food preparations. Millet based rotis/breads have a special place in Telangana cuisine, which are served with spicy curries. Tamarind and Asafeotida are widely used in food preparation.
To know more about Telangana Cuisine..read here..
The theme for October month in my facebook group, was Telangana Cuisine. My family loves the Pessaratu(Whole Moong Dal Chilla) from Andhra Cuisine. Medu Vada are also popular in the region and my family loves to have it with chutneys. I decided to make Corn Vada as per the ingredients given to me by my partner for this month Poonam Bachhav .
I met Poonam in blogosphere in one of the blogger’s food group. She blogs at Annapurna where she has lot of healthy bakes and traditional Maharastrian recipes. I like how she writes and explains the recipe, adds pictorial details and takes the picture in a very simple but stunning way.
She gave me two ingredients that I had to include in my dish .. corn and coriander leaves and in turn I too gave her 2 ingredients for her dish.. rice flour and peanuts. Poonam made Sarva Pindi a very popular breakfast recipe from Telangana Cuisine. Do checkout her dish and the blog.
How to make Corn Vada or Makka/Mokkajonna Garelu
Corn Vada recipe has lot of variations. Along with Chana Dal, many people use rice flour or besan for binding.I used rice flour for binding. Curry leaves, onions, ginger and garlic and green chillies are also used as per one’s preference.
I make Chana Dal Vadas but make with besan. But never added curry leaves. Adding curry leaves gave a nice flavour of to the vada. I also got to know the local name of these vadas in Telangana Cuisine.. Mokkajonna Garelu
To make Corn Vada, fresh seasonal corn is used in India. but you can always used frozen corn. I have used frozen sweet corn that we get in stores here in US.
Soak Chana Dal/Split Bengal gram lentil, for at least 3-4 hrs.
If using frozen corn, thaw it and soak in water for few minutes.
Drain water from chana dal, add all the ingredients in grinder and grind to a coarse paste.
Transfer the paste in a bowl and add rice flour to it.
Give shape like vada , flatten with a hand a little. You can shape it like doughnut with a hole in center. Refer pics below.
Fry in medium hot oil, till light brown. Do not fry in very hot oil, as vadas with be cooked from outside but will remain raw from inside.
Serve with chutneys or ketchup of your choice.
If making ahead for party, make only 1-2 hrs ahead. Heat in oven on preheating mode. Do not heat u microwave as these will turn soggy.
- Blender for Grinding
- Kadhai or Heavy Bottomed pan for frying
- 1 Cup Fresh/Frozen Corn
- 1/2 Cup Chana Dal/Split Bengal Gram Lentil
- 1/4 Cup Rice Flour
- 1/2 Onion(roughly chopped)
- 1" Fresh Ginger piece
- 2-3 Garlic Cloves
- 1-2 Green Chillies or as per choice
- 4-5 Curry Leaves
- Fresh Coriander leaves optional
- 1 tsp Cumin Seeds
- Salt as per Taste
- Soak Chana Dal/Split Bengal gram lentil, for at least 3-4 hrs.
- If using frozen corn, thaw it and soak in water for few minutes.
- Drain water from chana dal, add all the ingredients in grinder and grind to a coarse paste.
- Transfer the paste in a bowl and add rice flour to it.
- Give shape like vada , flatten with a hand a little. You can shape it like doughnut with a hole in center.
- Fry in medium hot oil, till light brown. Do not fry in very hot oil, as vadas with be cooked from outside but will remain raw from inside.
- Serve with chutneys or ketchup of your choice
If you haven’t tried yet these delicious corn vadas do give these a try. Perfect for breakfast or evening chai or get togethers.
Do make these easy peasy corn vadas/makka garelu and enjoy with your tea or coffee. Kids to like these and you can serve to them as after school snack or weekend breakfast.
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