Mokkajonna Garelu

Instructions

1. 1

   Prepare the Corn Paste

   • If using frozen corn, thaw it completely and pat dry to remove excess moisture.
   • In a blender or food processor, combine the corn kernels, green chilies, ginger, and cumin seeds.
   • Pulse in short bursts 5-6 times. The goal is a coarse, thick paste, not a smooth puree. Scrape down the sides as needed. Do not add any water.
2. 2

   Mix the Vada Batter

   • Transfer the coarse corn mixture to a large mixing bowl.
   • Add the finely chopped onion, coriander leaves, curry leaves, rice flour, and salt.
   • Mix everything thoroughly with your hands until well combined. The mixture should hold its shape when you form a small ball.
   • If the batter feels too wet, add rice flour, one tablespoon at a time, until it reaches a thick, shapeable consistency. Do not let the batter rest for too long, as the onion and salt will release water.
3. 3

   Shape and Fry the Garelu

   • Heat oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a tiny piece of batter into it; it should sizzle and rise to the surface immediately.
   • Lightly wet your palms with water or grease them with a little oil. This prevents the batter from sticking.
   • Take a lemon-sized portion of the batter, roll it into a ball, and then flatten it on your palm into a 2-inch disc, about 1/3-inch thick.
   • Carefully slide the shaped vada into the hot oil. Fry in batches of 4-5, ensuring not to overcrowd the pan.
   • Fry for about 3-4 minutes on each side, flipping occasionally, until they are deep golden brown and crispy.
   • Once cooked, use a slotted spoon to remove the garelu and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4. 4

   Serve Hot

   • Serve the Mokkajonna Garelu immediately while they are hot and crispy.
   • They pair wonderfully with coconut chutney, ginger chutney (allam pachadi), or tomato ketchup.