Skip to main content

Corn & Mixed Millet Vada / Pakoda / Diet Friendly Recipe - 96 / #100dietrecipes


Wanna have healthy and guilt free snacks during dieting ?

Then, try these complete nutritious vadai which is prepared using fresh corn kernels, chana dal and mixed millets. Though the process is little bit lengthy, the pleasure of enjoying guilt free snacks takes away all the pain of preparing. The same recipe can be prepared like pakodas instead of preparing vadas by just placing little corn - millet mixture on a baking sheet without perfect shape. This can be served as evening snack along with mint or roasted gram chutney and green tea.


Ingredients :

1/2 Cup Chana dal / Kadalai parupu 
1 Cup Fresh sweet corn kernels 
1/2 Cup Mixed Millet 
4 Green chillies
Small piece of Ginger
1 Tsp Saunf 
3/4 Cup Onion, Finely chopped 
3 Springs of Curry leaves, chopped
1/2 Tsp Chilli powder 
Salt to taste

Method :

Wash and soak channa dal for 2 -3 hours.

Dry roast the mixed millets and grind into fine powder. Keep aside.

Grind green chillies and ginger without adding water and keep aside.

Drain the water from the soaked chana dal and grind it coarsely.

Transfer it to a bowl and grind fresh corn kernels coarsely.

Transfer the ground corn to the same bowl and add ground chilli - ginger paste followed by onion, curry leaves, saunf, chilli powder and salt.

Add the ground millet powder tp the corn mixture.

Combine the ingredients, divide the mixture and make equal sized balls.

Take one ball and gently flatten it using palm ( like cutlet ).

Arrange all the flatten vadas on a baking tray lined with baking sheet.

Bake it for 15 minutes in a pre heated oven at 200 degree C.

Flip the other side and bake it again for 15 minutes at 200 degree C.

Once done, remove from the oven and brush it with little olive on one side.

Change the settings to grill mode and grill it for 5 minutes.

Flip the other side again and brush it with little olive oil.

Grill it for another 5 minutes or till it turns crispy and brown color.

Once done, remove from the oven and serve hot.

For pakoda, just take little corn & millet mixture and place it on the baking tray lined with baking sheet / paper.

Remaining procedure is same as the baked vada.


Serving Options :

Serve hot with chutney. 




Comments

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …