Methi Corn Vada 



Fixings 

Channa dal - 1/4 glass 

Sweet corn - 1/4 glass 

Fenugreek leaves - 1/2 glass 

Onion - 1 (finely slashed) 

Green chilies - 2 

Corn flour - 2 tbsp 

Rice flour - 1 tbsp 

Fennel seeds - 1/4 tsp 

White sesame seeds - 1/4 tsp 

Asafoetida - a squeeze 

Curry leaves - 4 (slashed) 

Salt - to taste 

Oil - for profound browning 

Technique 

Wash and douse the chana dal in water for 2 hours. Channel the fluid and toil it coarsely in a blender or a mixie. Try not to include any water while pounding.

After the chana dal is coarsely ground, include the sweet corn and heartbeat it till it is somewhat squashed. Try not to granulate to a smooth glue.

Expel it in a blending dish. Blend the various fixings - fenugreek leaves, cleaved onion, hacked green chilies, curry leaves, corn flour, rice flour, salt, asafoetida, sesame seeds and fennel seeds. It ought to shape a thick vada hitter.

Squeeze out little balls out of it and smooth it like vadas in your palm. If necessary, oil your palm before forming.

Heat oil in a kadai. Profound sear the vadas in medium warmth till brilliant cocoa.

Channel abundance oil onto a paper towel. Serve hot.