Hi lovely reader,
Here’s a savory Amboday or Masala Vada recipe – sent well ahead of time for the upcoming Diwali!
All summer long, we got to eat the sweetest corn this time. It was so juicy and so delicious that it has turned me into a corn-snob for the first time.
So, as summer is slowly fading into the fall season, the available produce is changing. But the tongue has it’s own longings, and it delighted upon seeing the corn on the cob at Costco.
But guess what, the corn-snob (yours truly!) felt it was tasteless. Like how they say of even a non-working clock reads time correctly twice a day. Yet, this absolutely bland corn inspired this creation of truly fantastic Amboday for this Vijayadashami.
So here goes –
5-6 corn on the cob – steamed and stripped
One med red onion – minced
One handful of cilantro or mint – finely chopped
1/2″ fresh ginger, chopped
Oats – as required
1 or 2 green chilies – chopped fine – use only if you like heat
Put the stripped corn and ginger into a food processor with an s-blade and get a coarse mixture.
Take the mixture into a bowl and mix in onions and greens. I happened to have methi leaves on hand. I loved using it in this recipe. If you have used green chilies, please use a spatula.
Now, you’ll find the mix is way too moist on its own – so add in oats to bind the mixture until you get a dry enough mixture.
And put the mix in the refrigerator for 10-15 min.
Then scoop out 1/8 or 1/4 cupfuls and shape them like a Vada.
And bake them at 350 or 400 until they lift easily – then flip over and bake until they turn golden brown or crisp to your liking.