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 - asafetida
• 1/4 tsp - sodium bicarbonate (soda)
• Salt to taste
• Oil for frying

How to Make Makkai vadi

• Chop coriander leaves fine.
• Mix corn with the gram flour and rice flour, and keep aside.
• Add the ginger-chilli paste, sesame seeds, lemon juice, garam masala, turmeric powder, asafoetida 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, and 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.