Corn Vadai/Bonda

This recipe is an adapted version from a cookery show on Zee TV long back. We were wondering on what to do with the excess corn we had. And fortunately this recipe came up. I personalised to match my husband’s taste and made it as a quick evening snack.


  • Sweet corn kernels-2 cups(Boiled)
  • Urad Dhal-1 cup
  • Onion,Curry leaves,green chilly & coriander leaves-1/2 cup finely chopped
  • Salt-To taste
  • Oil-To deep fry


1.Soak the cooked corn kernels and urad dhal for one hour.

2.Strain the water and grind it into a coarse paste without adding water.

CORN VADA/BONDA3.In a mixing bowl add all chopped items and salt to this paste.

SWEET CORN VADA4.The batter has to be in vada batter consistency


5.Deep fry in oil as vada/bonda.


My Observations:

One single run in mixer would make it a coarse paste.

This is a very nutritious recipe and will be likeD by kids

Adding American corn will give a special flavour to the dish.


Mangalore Bonda

This dish was cooked by my MIL during my first visit post wedding. She made it in a jiffy and served it hot. I call it “Athai Bonda”. I even don’t mind to take a plate full of this. It is so yummy 🙂 The usual recipe has maida in large and little cooking soda.But as I am always against using “white elements” much in cooking,she had customised the dish recipe as below for me.


  • Maida-1/2 cup
  • Corn Flour-1/4 cup
  • Rice flour-1/4 cup
  • Curd-3/4 cup(Thick and slightly sour)
  • Sugar-1 tbsp
  • Salt-To taste
  • Onion-1/2 cup finely chopped
  • Green chilly-2 (Finely chopped)
  • Water-If required


  1. In a mixing bowl add all the flours,sugar,salt and slowly mix it with curd.
  2. Mix it without any lumps until you get a soft batter which can be made into small balls.
  3. You can add little water if you don’t achieve the consistency.
  4. Set it aside for 10 minutes.
  5. Add the chopped onion,green chilly and mix.
  6. Dip your hand in water and gather the batter into small balls and deep fry in oil to make bonda.
  7. Serve it hot.(The most important part of this bonda).

    My Observations:

Sour curd and sugar+salt acts as natural yeast. So use of cooking soda can be eliminated.

You can try the same with only maida flour.

Coconut chutney is the best combo.

You can add chopped coconut too.

When you dip your hand in water and gather the batter into ball , if the ball drops without breaking in the oil,it indicates the right consistency

Vazhaipoo Vadai|Plantain/Banana Flower fritters

This is one of the dishes which came out so well in my first attempt. Its very difficult even glance any vegetables like plantain pith,its flower in Hubli. We found some 10 vazhaippoo in our weekly market all of a sudden. I have never tasted it till then. To make me eat it somehow my husband suggested this snack. It was an absolute random attempt that day. Banana flower is so good for women.It cures irregular periods and must have for pregnant & lactating women. This can be your toddlers healthy snack option too. You might fear about gastric effect because of using chana dhal. That’s why I have used hing and garlic.

Today I attempted the same and it was a double hit for me because I used the banana flower from our own backyard. It feels special 🙂

Banana flower nutrition per 100g is as follows:(Source:theindianvegan)

51 kcal

1.6g of Protein

.6g of Fat

9.9g Carb

5.7fgof Fiber

56mg of Calcium

73.3mg of Phosphorous

56.4mg of Iron

13mg of Copper

553.3 mg of Potassium

48.7mg of Magnesium

1.07mg of Vitamin E

vazhaippoo vadai


  • Vazhaippoo-1 & 1/2 cups finely chopped banana_plantain flower fritters
  • Chana dhal-3/4 cup
  • Raw rice-2 tbsp
  • Urad dhal-2 tbsp
  • Red chilly-3
  • Hing-1 tsp
  • Garlic pods-5
  • Salt-To taste
  • Onion-1/2 cup finely chopped
  • Curry leaves-2 tbsp finely chopped
  • Coriander leaves-2 tbsp finely chopped


1.Soak channa dhal,raw rice,urad dhal for 3 hours.

2.In a mixer jar add the cleaned and finely chopped vazhaippoo and give a run.Set it aside.Dont make it a fine paste.

Vazhaippo vadai

3.Grind all soaked dhals,rice along with chilly,garlic and hing into a coarse paste without adding water.

4.In a mixing bowl add both the paste,salt,chopped items and mix well.

Vazhaippoo vadai

5.Grease your hand with oil and make vadais in your palm by rolling it into small balls and flattening it gradually.

6.Deep fry in oil and serve hot.

vazhaippoo vadai3

P.S: Instead of adding raw rice and urad dhal you can add a spoon on rice flour also. The plantain flower should not get ground into a fine paste.hence run it in pulse mode only once. The flower has to be chopped very fine and ground into a coarse paste to have crispy vadai. You can add fennel/cumin seeds to the paste before making vadai to avoid any gastric issues. Adding garlic will also reduce the chances of gastric problems due to chana dhal. This is a very healthy recipe for women . You can also make it a fine paste and make vadais. Cook in slow flame to retain good colour. Be careful while cleaning vazhaippoo. Remove the stem(kallan) and cup shaped transparent part After cleaning/chopping soak the flower in buttermilk+water mixture to avoid oxidation and browning. You can add rice flour if you are unable to get proper texture.