Sweetcorn Amaranth Leaves Vada | Sweet corn thotakura garelu

Sweetcorn Amaranth Leaves Vada | Sweet corn thotakura garelu:- Sweet Corn and Amaranth(Thotakura) garelu are made by grinding the sweet corn, mixing the chopped Amaranth leaves, flattened into discs and fried to a brown colour. It takes very little time to make the garelu and this is a really perfect tea-time snack.

The Sweet Corn Amaranth garelu is almost like an instant recipe. Pre-preparation takes just 5 minutes. Then one just needs to add rice flour and some spices and fry the garelu!

This simple recipe is so tasty that once the recipe is tried out, one is sure to want to repeat it again and again! These sweet garelu can be crispier than the more commonly known Urad Vadas when eaten hot. When they are cooled down, they are very soft.

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Sweetcorn Amaranth Leaves Vada | Sweet corn thotakura garelu


Sweet Corn:

Sweet Corn is an ideal ingredient for this dish. However, in case Sweet Corn is not available we can use tender corn on the cob available in the market. This can be equally good. However take should be taken that the corn is not over-ripe and hard because the seeds can be fibrous and not milky and soft as in tender young corn. The garelu are bound to come out insipid and tasteless if we use over ripe corn.


Use only tender Amaranth leaves. Also remember never to use the stems of it.

The Vada dough:

Sweet Corn lets out its own moisture when it is being ground. If needed, a spoonful of water may be added to make grinding easy. The dough should be rather coarse and not fine like dosa batter.

If the dough appears to be watery and runny, you can mix a little rice flour and a little gram flour.

If the mixture is not firm, you can even make round Bondas instead of flattened garelu.


If you don't like garlic, don't add it.

Method of frying garelu:

When the oil is quite hot, gently pat the mixture into a thick disc and slip it carefully into the oil. Leave it without moving it for some time, and then fry on high flame.

Fry till the oil bubbles around the disc(garelu) subside and take out of the kadhai. Frying for too long may result in the garelu turning blackish.

Sweetcorn Amaranth Leaves Vada | Sweet corn thotakura garelu - Recipe Video

Sweetcorn Amaranth Leaves Vada | Sweet corn thotakura garelu

Breakfast Recipes | vegetarian
  • Prep Time 5 mins
  • Cook Time 15 mins
  • Total Time 20 mins
  • Servings 4


  • 2.5 cups Tender Sweet Corn kernels
  • 2.5 cups Tender Amaranth leaves chopped
  • 1/2 inch Ginger
  • 6 - 7 Garlic
  • Salt- to taste
  • 1 tsp Cumin
  • 1/2 tsp Fennel seeds
  • 1/2 cup Onion chopped
  • 1/4 - 1/3 cup Rice Flour
  • 4 - 5 Green Chillies
  • Oil – For frying


  1. Grind Green Chilli, Ginger, Garlic, Sonf, Salt, and Sweet Corn kernels into a coarse thick paste without using any water.
  2. Mix chopped onion, chopped Amaranth leaves, and rice flour into the ground mixture. Do not squeeze the Amaranth much. It can leave water and make the mixture too moist and runny.
  3. Take a little mixture on your palm and pat gently into a round disc and slip it carefully into hot oil. Fry to a nice brown colour and take it out. (See ‘Tips’ for getting perfect garelu!)
  4. The Sweet Corn garelu are very tasty when eaten hot with Ginger Pachadi.

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Sweetcorn Amaranth Leaves Vada | Sweet corn thotakura garelu